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Tableau de rôtissage et de cuisson des gâteaux
Gâteaux
Mets Cuisson traditionnelle Véritable multichaleur
tournante
Durée
(min)
Com-
men-
taires
Tempér-
ature
(°C)
Niveau Tempér-
ature
(°C)
Niveau
Pâtes à
gâteaux
170 2 160 3 (1 et 4) 45 - 60 Dans un
moule à
gâteau
Pâte sa-
blée
170 2 160 3 (1 et 4) 20 - 30 Dans un
moule à
gâteau
Gâteau
au from-
age
170 1 165 2 60 - 80 Dans un
moule à
gâteau de
26 cm
Tarte aux
pomme
s
1)
170 2 160 1 (gauche
et droit)
80 - 100 Dans
deux
moules à
gâteau de
20 cm sur
une grille
métallique
Strudel 175 3 150 2 60 - 80 Sur un
plateau
de cuis-
son
Tarte à la
confiture
170 2 165 2 (gauche
et droit)
30 - 40 Dans un
moule à
gâteau de
26 cm
Génoise/
Gâteau
Savoie
170 2 160 2 50 - 60 Dans un
moule à
gâteau de
26 cm
Gâteau
de Noël/
Cake aux
fruits
1)
160 2 150 2 90 - 120 Dans un
moule à
gâteau de
20 cm
Gâteau
aux
prunes
1)
175 1 160 2 50 - 60 Dans un
moule à
pain
36
36


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