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GÂTEAUX / PÂTISSERIES /
PAINS SUR DES PLATEAUX DE CUIS-
SON
(°C) (min)
Choux à la crè-
me / Éclairs,
préchauffer le
four à vide
160 - 180 25 - 45
Gâteau Streusel
sec
150 - 160 30 - 45
GÂTEAUX / PETITES PÂTISSE-
RIES / PAINS SUR DES PLATEAUX DE
CUISSON
(°C) (min)
Biscuits à pâte bri-
sée
150 - 160 20 - 40
Pâte brisée / Lamel-
les de pâtisserie
140 25 - 45
Biscuits à base de
mélange de génoi-
se
160 - 170 25 - 40
Pâtisseries à base
de blanc d’œuf /
Meringues
80 - 100 130 -
170
GÂTEAUX / PETITES PÂTISSE-
RIES / PAINS SUR DES PLATEAUX DE
CUISSON
(°C) (min)
Macarons 100 - 120 40 - 80
Biscuits à base de
pâte levée
160 - 170 30 - 60
10.16 Conseils de rôtissage
Utilisez des plats résistant à la chaleur.
Faites rôtir la viande maigre avec le
couvercle.
Vous pouvez cuire de gros rôtis
directement dans le plat à rôtir ou sur la
grille métallique en plaçant le plat à rôtir
en dessous.
Pour éviter que les graisses de cuisson
ne brûlent, versez un peu d'eau dans le
plat à rôtir.
Si nécessaire, retournez le rôti à la moitié
ou aux deux tiers du temps de cuisson.
Faites rôtir la viande et le poisson par
morceaux d'au moins 1 kg.
Arrosez les morceaux de viande avec leur
propre jus de cuisson plusieurs fois
durant la cuisson.
10.17 Tableaux de rôtissage
Utilisez le premier niveau de la grille.
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