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Résultats de cuisson Cause probable Solution
Le gâteau s'effrite et devient
pâteux, plein de grumeaux,
juteux.
Le mélange est trop liquide. Diminuez la quantité de li-
quide. Attention aux temps
de malaxage, notamment si
vous utilisez un robot ména-
ger.
Le gâteau est trop sec. Température de cuisson
trop basse.
Réglez une température de
cuisson supérieure la pro-
chaine fois.
Le gâteau est trop sec. Durée de cuisson trop lon-
gue.
Réglez une durée de cuisson
inférieure la prochaine fois.
La coloration du gâteau
n'est pas homogène.
Température du four trop
élevée et durée de cuisson
trop courte.
Diminuez la température du
four et allongez le temps de
cuisson.
La coloration du gâteau
n'est pas homogène.
La préparation est mal ré-
partie.
Étalez la préparation de fa-
çon homogène sur le pla-
teau de cuisson.
Le gâteau n'est pas cuit à la
fin de la durée de cuisson.
Température de cuisson
trop basse.
Réglez une température de
cuisson légèrement supéri-
eure la prochaine fois.
10.3 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 1
Gâteau Savoie madère/
cakes aux fruits
Chaleur Tour-
nante
140 - 160 70 - 90 1
Sponge cake / Génoise Chaleur Tour-
nante
140 - 150 35 - 50 1
Sponge cake / Génoise Voûte 160 35 - 50 2
Fond de tarte - pâte bri-
sée
1)
Chaleur Tour-
nante
170 - 180 10 - 25 1
Fond de tarte - génoise Chaleur Tour-
nante
150 - 170 20 - 25 1
Apple pie / Tourte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Chaleur Tour-
nante
160 70 - 90 1
FRANÇAIS 19
19


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