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Plat Fonction Tempéra‐
ture (°C)
Durée (min) Positions
des grilles
Gâteaux aux fruits (pâ‐
te levée/pâte à génoi‐
se)
2)
Chaleur tour‐
nante
150 - 160 35 - 55 3
Gâteaux aux fruits (pâ‐
te levée/pâte à génoi‐
se)
2)
Cuisine con‐
ventionnelle
170 35 - 55 1
Gâteaux aux fruits sur
pâte sablée
Chaleur tour‐
nante
160 - 170 40 - 80 3
Gâteaux à base de le‐
vure à garniture fragile
(par ex. fromage blanc,
crème, crème anglai‐
se)
1)
Cuisine con‐
ventionnelle
160 - 180 40 - 80 2
1)
Préchauffer le four.
2)
Utiliser une casserole haute.
Biscuits/Gâteaux secs
Plat Fonction Tempéra‐
ture (°C)
Durée (min) Positions
des grilles
Biscuits sablés Chaleur tour‐
nante
150 - 160 10 - 20 3
Short bread / Biscuits
sablés / Tresses feuil‐
letées
Chaleur tour‐
nante
140 20 - 35 3
Short bread / Biscuits
sablés / Tresses feuil‐
letées
1)
Cuisine con‐
ventionnelle
160 20 - 30 2
Biscuits à base de pâte
à génoise
Chaleur tour‐
nante
150 - 160 15 - 20 2
Pâtisseries à base de
blancs d'œufs, merin‐
gues
Chaleur tour‐
nante
80 - 100 120 - 150 1
Macarons Chaleur tour‐
nante
100 - 120 30 - 50 3
Biscuits/Gâteaux secs
à base de pâte levée
Chaleur tour‐
nante
150 - 160 20 - 40 3
Pâtisseries feuille‐
tées
1)
Chaleur tour‐
nante
170 - 180 20 - 30 3
FRANÇAIS 29
29


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