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Plat Fonction Tempéra-
ture (°C)
Durée (min) Positions des
grilles
Choux à la crème/
éclairs
1)
Convection na-
turelle
190 - 210 20 - 35 2
Gâteau roulé
1)
Convection na-
turelle
180 - 200 10 - 20 2
Gâteaux avec garniture
de type crumble (sec)
Chaleur Tour-
nante
150 - 160 20 - 40 2
Gâteau aux amandes et
au beurre / tartes au su-
cre
1)
Convection na-
turelle
190 - 210 20 - 30 2
Gâteau aux fruits (pâte
levée / génoise)
2)
Chaleur Tour-
nante
150 - 170 30 - 55 2
Gâteau aux fruits (pâte
levée / génoise)
2)
Convection na-
turelle
170 35 - 55 2
Tartes aux fruits sur pâte
sablée
Chaleur Tour-
nante
160 - 170 40 - 80 2
Gâteaux à pâte levée à
garniture fragile (par ex.
fromage blanc, crème,
crème anglaise)
1)
Convection na-
turelle
160 - 180 40 - 80 2
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir.
Biscuits/Gâteaux secs
Plat Fonction Tempéra-
ture (°C)
Durée (min) Positions des
grilles
Biscuits sablés Chaleur Tour-
nante
150 - 160 15 - 25 2
Short bread / Biscuits
sablés / Tresses feuille-
tées
Chaleur Tour-
nante
140 20 - 35 2
Short bread / Biscuits
sablés / Tresses feuille-
tées
1)
Convection na-
turelle
160 20 - 30 2
Biscuits à base de gé-
noise
Chaleur Tour-
nante
150 - 160 15 - 20 2
Pâtisseries à base de
blancs d'œufs, merin-
gues
Chaleur Tour-
nante
80 - 100 120 - 150 2
FRANÇAIS 47
47


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