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Plat Fonction Tempé‐
rature
(°C)
Durée (min) Positions
des grilles
Fond de tarte - pâte
brisée
1)
Chaleur Tour‐
nante
150 - 160 20 - 30 2
Fond de tarte - génoise Chaleur Tour‐
nante
150 - 170 20 - 25 2
Apple pie / Tourte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Chaleur Tour‐
nante
160 70 - 90 2
Apple pie / Tourte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Voûte 180 70 - 90 1
Gâteau au fromage,
sur une plaque
2)
Voûte 160 - 170 70 - 90 2
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir.
Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Plat Fonction Tempéra‐
ture (°C)
Durée (min) Positions
des grilles
Pain tressé/couronne
de pain
Voûte 170 - 190 30 - 40 1
Brioche de Noël aux
fruits (Stollen)
1)
Voûte 160 - 180 50 - 70 1
Pain (pain de seigle)
1)
Voûte 1
d'abord 230 20
puis 160 - 180 30 - 60
Choux à la crème/
éclairs
1)
Voûte 190 - 210 20 - 35 2
Gâteau roulé
1)
Voûte 180 - 200 10 - 20 2
Gâteaux avec garnitu‐
re de type crumble
(sec)
Chaleur Tour‐
nante
150 - 160 20 - 40 2
Gâteau aux amandes
et au beurre / tartes au
sucre
1)
Voûte 190 - 210 20 - 30 2
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