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Type de cuisson Fonction du
four
Position
de la
grille
Température
(°C)
Durée
(min)
Gâteaux avec garni-
ture de type crumble
(sec)
Chaleur tour-
nante
2 150 - 160 20 - 40
Gâteau aux amandes
et au beurre / tartes
au sucre
1)
Convection
naturelle
2 190 - 210 20 - 30
Gâteau aux fruits (pâ-
te levée / génoise)
2)
Chaleur tour-
nante
2 150 - 160 35 - 55
Gâteau aux fruits (pâ-
te levée / génoise)
2)
Convection
naturelle
170 35 - 55
Tartes aux fruits sur
pâte sablée
Chaleur tour-
nante
2 160 - 170 40 - 80
Gâteaux à pâte levée
à garniture fragile
(par ex. fromage
blanc, crème, crème
anglaise)
1)
Convection
naturelle
2 160 - 180 40 - 80
Biscuits/Gâteaux secs
Plat Fonction du
four
Position
de la
grille
Température
(°C)
Durée
(min)
Biscuits sablés Chaleur tour-
nante
2 150 - 160 10 - 20
Short bread / Biscuits
sablés / Tresses feuil-
letées
Chaleur tour-
nante
2 140 20 - 35
Short bread / Biscuits
sablés / Tresses feuil-
letées
1)
Convection
naturelle
2 160 20 - 30
Biscuits à base de
génoise
Chaleur tour-
nante
2 150 - 160 15 - 20
Pâtisseries à base de
blancs d'œufs, merin-
gues
Chaleur tour-
nante
80 - 100 120 - 150
Macarons Chaleur tour-
nante
2 100 - 120 30 - 50
Biscuits/Gâteaux
secs à base de pâte
levée
Chaleur tour-
nante
2 150 - 160 20 - 40
Pâtisseries feuilletées
1)
Chaleur tour-
nante
2 170 - 180 20 - 30
FRANÇAIS 23
23


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