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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 l’appareil.
Le préchau age diminue le temps de cuisson.
Aliment Gradin (à partir du
bas)
Température
(°C)
Durée de cuisson
(min.)
PÂTISSERIES
Soufflé aux légumes 2 190-200 30-35
Soufflé sucré 2 190-200 30-35
Petits pains* 2 200-220 30-40
Pain* 2 180-190 50-60
Pain blanc* 3 180-190 45-55
Pain au sarrasin* 3 180-190 45-55
Pain complet* 3 180-190 45-55
Pain de seigle* 3 180-190 45-55
Pain à l'épeautre* 3 180-190 45-55
Gâteau aux noix 2 180 55-55
Génoise* 3 160-170 25-30
Gâteau au fromage blanc 2 170-180 65-75
Petits fours / Cupcakes 3 170-180 25-30
Petits gâteaux à la levure boulangère 3 200-210 25-30
Chaussons au chou (Pirojki)* 3 200-210 25-30
Tarte aux fruits 3 140-190 90
Meringues 3 120 90
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.
20


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