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...Conseils d'utilisation, tableaux de réglage
59
B_komfort_f.doc 18.02.1999 15:39 Seite 59 von gesamt 39
Cuire au four
Masses battues, gâteaux,
tourtes
Niveau Préchauf-
fage
Mode de
chauffage
Temp.
°C
Durée
min.
Pâte à biscuit (moule Ø 24 cm) 1 oui 180–190 30–40
Cake (25 cm) 1 oui 165–175 50–55
Kouglof 1 oui 170–180 50–55
Roulade en pâte à biscuit 3 oui 230–240 5
Pain d'épices (moule Ø 24 cm) 1 oui 170–180 50–60
Gâteau au fromage blanc (moule
Ø 26 cm)
1 oui
160–170 70–80
Tourte de Linz/tourte aux carottes
(moule Ø 26 cm)
1 oui 170–180 55–60
Pâte à choux
Petits fours, éclairs 2 oui
180–190 30–40
Tartes (pâte à gâteau ou pâte feuilletée)
Tartes aux fruits ou aux legumes
(avec fruits surgelés ou frais très
juteux (rhubarbe), verser la glace
après 1520 minutes sur la tarte)
3 oui 200–210 45–55
Tartes au fromage 3 oui 180–200 35–45
Pâte brisée
Pâte brisée aux fruits
(moule) 1 oui 200 45–50
59


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