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Plat Fonction Température
(°C)
Durée (min) Positions des
grilles
Pain (pain de
seigle) :
1. Première
partie du
processus
de cuisson.
2. Deuxième
partie du
processus
de cuisson.
Convection na‐
turelle
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Choux à la crè‐
me/éclairs
Convection na‐
turelle
190 - 210
1)
20 - 35 3
Gâteau roulé Convection na‐
turelle
180 - 200
1)
10 - 20 3
Gâteaux avec
garniture de ty‐
pe crumble
(sec)
Chaleur Tour‐
nante
150 - 160 20 - 40 3
Gâteau aux
amandes et au
beurre / gâ‐
teaux au sucre
Convection na‐
turelle
190 - 210
1)
20 - 30 3
Gâteau aux
fruits (pâte le‐
vée / génoi‐
se)
2)
Chaleur Tour‐
nante
150 35 - 55 3
Gâteau aux
fruits (pâte le‐
vée / génoi‐
se)
2)
Convection na‐
turelle
170 35 - 55 3
Tartes aux
fruits sur pâte
sablée
Chaleur Tour‐
nante
160 - 170 40 - 80 3
Gâteaux à pâte
levée à garnitu‐
re fragile (par
ex. fromage
blanc, crème,
crème anglai‐
se)
Convection na‐
turelle
160 - 180
1)
40 - 80 3
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir.
FRANÇAIS 25
25


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