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Cuisson des pâtisseries
Le préchau age est recommandé.
Vous pouvez cuire les biscuits et gâteaux individuels sur plusieurs plaques à pâtisserie à la fois, positionnées à di érents
niveaux (2ème et 3ème).
Le temps de cuisson di ère souvent d’un niveau à l’autre, même si les plaques à pâtisserie utilisées sont identiques. Les
biscuits se trouvant sur la plaque du haut peuvent être cuits avant ceux qui sont positionnés plus bas.
Placez toujours les moules sur la grille. Si vous utilisez la plaque à pâtisserie fournie, enlevez la grille.
Pour que les gâteaux individuels cuisent de la même façon, veillez à leur donner la même taille.
Aliment Gradin (à partir du
bas)
Température (°C) Durée de cuisson
(min.)
PÂTISSERIES
Gâteau 2 150-160 45-60
Génoise 2 150-160 25-35
Crumble 2 160-170 25-35
Gâteau aux fruits, pâte à génoise 2 150-160 45-65
Gâteau aux prunes 2 150-160 35-60
Biscuit roulé, pâte à génoise * 2 160-170 15-25
Tarte aux fruits, pâte brisée 2 160-170 50-70
Challah (pain brioché tressé) 2 160-170 35-50
Strudel aux pommes 2 170-180 40-60
Brioche fourrée à la confiture 2 170-180 30-35
Pizza * 2 190-210 25-45
Biscuits, pâte brisée 3 150-160 15-25
Biscuits, faits avec une poche à douille 3 150-160 15-28
Petits gâteaux, à la levure boulangère 3 170-180 20-35
Petits gâteaux, pâte filo 3 170-180 20-30
Gâteau à la crème 3 180-190 25-45
PRODUITS SURGELÉS
Strudel aux pommes et au fromage
frais
3 170-180 50-70
Gâteau au fromage blanc 3 160-170 65-85
Pizza 3 170-180 20-30
Frites à cuire au four 3 170-180 20-35
Croquettes à cuire au four 3 170-180 20-35
Yaourts 3 40 240
N’insérez pas la lèchefrite profonde sur le gradin n° 1.
27


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