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CUISSON DANS LE FOUR – CONSEILS PRATIQUES
TABLEAU 1 : Pâtisserie
Cuissons dans les moules
Tarte traditionnelle
Sablé
Pâte pour tarte
Tarte biscotte
Tarte aux fruits (pâte brisée)
Tarte au fromage (pâte brisée)
Tarte pâte à levure
Pain (ex. pain aux céréales)

Tarte aux fruits (pâte brisée)
Tarte aux fruits (pâte à levure)
Tarte saupoudrée
Biscottes
Pizza (pâte ne)
Pizza (pâte épaisse)
Petites cuissons
Petits gâteaux
Pâte feuilletée
Meringues
Darioles
2
2
2–3
2
2
2
3
3
2
3
2
3
3
3
170–180
160–180
170–180
170–180
160–180
210–220
170–180
160–170
180–200
220–240
190–210
160–170
180–190
90–110
2
2
2–3
2–3
2
2
2
2
2
2
2
2
2
150–170
150–170
160–170
160–180
140–150
150–170
180–200
160–170
160–170
150–170
150–160
170–190
170–190
60–80
65–80
20–30
30–40
60–70
60–90
40–60
50–60
35–60
30–50
30–40
10–15
10–15
30–50
10–30
18–25
80–90
35–45
TYPE DE
PATISSERIE
DURÉE
DE CUISSON
[min]
TEMPÉ-
RATURE
[°C]
NIVEAU
NIVEAU
TEMPÉ-
RATURE
[°C]
CHALEUR
TOURNANTE
CHALEUR DE SOLE
+ DE VOÛTE
65


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