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10.12 Cuisson sur un seul niveau du four
CUISSON DANS DES MOULES
(°C) (min)
Kouglof / Brioche Chaleur tournante 150 - 160 50 - 70 1
Gâteau Savoie madère / Gâ-
teaux aux fruits
Chaleur tournante 140 - 160 70 - 90 1
Génoise/Gâteau Savoie Chaleur tournante 140 - 150 35 - 50 1
Génoise/Gâteau Savoie Convection natu-
relle
160 35 - 50 1
Fond de tarte – pâte brisée,
préchauffez le four à vide
Chaleur tournante 150 - 160 20 - 30 2
Fond de tarte - génoise Chaleur tournante 150 - 170 20 - 25 2
Tarte aux pommes, 2 mou-
les, Ø20 cm
Chaleur tournante 160 70 - 90 2
Tarte aux pommes, 2 mou-
les, Ø20 cm
Convection natu-
relle
180 70 - 90 1
Gâteau au fromage, utilisez
un plat à rôtir
Convection natu-
relle
160 - 170 70 - 90 2
GÂTEAUX / PÂTISSERIES / PAINS SUR DES PLATEAUX DE CUISSON
Préchauffez le four à vide.
(°C) (min)
Pain tressé / Couronne de
pain
Convection natu-
relle
170 - 190 30 - 40 1
Brioche de Noël aux fruits Convection natu-
relle
160 - 180 50 - 70 1
Pain de seigle Convection natu-
relle
d'abord :
230
20 1
puis : 160 -
180
30 - 60
Choux à la crème / Éclairs Convection natu-
relle
190 - 210 20 - 35 2
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