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TABLEAU 1A : Pâtisseries
Fonctions du four :pâtisserie (élément chauffant inférieur + supérieur + ventilateur)
80
150
150
150
150
150
150
150
60-70
65-70
60-70
25-35
40-45
30-45
40-55
30-40
Sorte de pâtisserie
Température [oC]
Temps de cuisson
[minutes]
Cuissons dans des moules à pâtisserie
Meringues
Kouglof
Kouglof levé
Gâteau d’anniversaire
Cuissons sur les plaques faisant partie de l’équipement du four
Gâteau levé
Pâte brisée
Gâteau aux fruits
Génoise
Rôtissage
les viandes dont le poids excède 1 kg doivent être préparées dans le four, il est recom-
mandé de préparer les morceaux plus petits sur les brûleurs gaz de la cuisinière,
utilisez les récipients résistants à la chaleur pour le rôtissage, les poignées de ces
récipients doivent être également résistantes aux hautes températures,
si vous utilisez les grilles pour le rôtissage, placez le plat à rôtissage avec une petite
quantité d’eau au niveau le plus bas,
au moins une fois pendant la cuisson, tournez la viande, nappez-la avec du jus ou
de l’eau chaude et salée (n’ajoutez pas d’eau froide dans le plat).
CUISSON DANS LE FOUR – CONSEILS PRATIQUES
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