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12.4 Cuisson sur un seul niveau du four
Cuisson dans des moules
Plat Fonction Tempéra-
ture (°C)
Durée (min) Positions des
grilles
Kouglof ou brioche Chaleur Tour-
nante
150 - 160 50 - 70 2
Gâteau de Savoie au
madère/cakes aux fruits
Chaleur Tour-
nante
140 - 160 70 - 90 2
Sponge cake / Génoise Chaleur Tour-
nante
140 - 150 35 - 50 2
Sponge cake / Génoise Convection na-
turelle
160 35 - 50 2
Fond de tarte - pâte sa-
blée
1)
Chaleur Tour-
nante
170 - 180 10 - 25 2
Fond de tarte - pâte à
génoise
Chaleur Tour-
nante
150 - 170 20 - 25 2
Apple pie / Tarte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Chaleur Tour-
nante
160 70 - 90 2
Apple pie / Tarte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Convection na-
turelle
180 70 - 90 1
Gâteau au fromage, sur
une plaque
2)
Convection na-
turelle
160 - 170 60 - 90 1
1)
Préchauffer le four.
2)
Utiliser une casserole haute.
Gâteaux / pâtisseries / pains sur plateaux de cuisson
Plat Fonction Tempéra-
ture (°C)
Durée (min) Positions des
grilles
Pain tressé/couronne de
pain
Convection na-
turelle
170 - 190 30 - 40 2
Brioche de Noël aux
fruits (Stollen)
1)
Convection na-
turelle
160 - 180 50 - 70 2
Pain (pain de seigle)
1)
Convection na-
turelle
2
premier 230 20
puis 160 - 180 30 - 60
FRANÇAIS 27
27


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