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Cuisson des pâtisseries
Ne cuisez les gâteaux que sur un seul niveau et utilisez
des moules de couleurs sombres. Les moules clairs
échissent la chaleur et les gâteaux ne dorent pas.
Posez toujours les moules sur la grille. Ôtez-la si vous
utilisez la plaque à pâtisserie livrée avec lappareil.
Le préchau age diminue le temps de cuisson.
Type d'aliment Gradin (à partir du
bas)
Température
(°C)
Durée de cuisson
(min.)
PÂTISSERIES
Pain blanc*
2180-19060
Pain au sarrasin*
2180-19050
Pain complet*
2180-19050
Pain de seigle*
2180-19050
Pain à l'épeautre*
2180-19060
Soufflé sucré
1170-18035-45
Soufflé
1170-18035-45
Gâteau roulé *
2200-22030-40
Gâteau aux noix
118055-60
Génoise*
2160-17020-30
Macarons
2120-14015-30
Chaussons aux légumes
2 190-200 15-20
Chaussons aux fruits
2190-20025-30
Gâteau au fromage blanc
1170-18065-75
Petits fours / Cupcakes
2160-17020-30
Petits gâteaux à la levure boulangère
2 190-200 20-25
Chaussons au chou (Pirojki)*
2180-19030-40
Tarte aux fruits
2130120
Meringues
290120
Problème Conseil
Le gâteau est-il cuit ? • Enfoncez une brochette en bois dans sa partie la plus épaisse. Si la pâte n’attache pas à
la brochette, le gâteau est cuit.
Le gâteau s'est affaissé • Vérifiez la recette.
• Mettez moins de liquide la prochaine fois.
• Notez la durée de pétrissage si vous utilisez un mixer ou un blender.
Le fond du gâteau n'est
pas assez cuit
• Choisissez un moule ou une plaque à pâtisserie de couleur sombre.
• Placez le moule ou la plaque au niveau inférieur et utilisez la sole en fin de cuisson.
Les gâteaux mous ne
sont pas assez cuits
• Réduisez la température et augmentez la durée de cuisson.
N’insérez pas la lèchefrite profonde sur le premier
gradin.
29


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