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Plat Fonction Tempé‐
rature
(°C)
Durée (min) Positions
des grilles
Fond de tarte - pâte
sablée
1)
Chaleur tour‐
nante
170 - 180 10 - 25 2
Fond de tarte - pâte à
génoise
Chaleur tour‐
nante
150 - 170 20 - 25 2
Apple pie / Tarte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Chaleur tour‐
nante
160 70 - 90 2
Apple pie / Tarte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Cuisine con‐
ventionnelle
180 70 - 90 1
Gâteau au fromage,
sur une plaque
2)
Cuisine con‐
ventionnelle
160 - 170 60 - 90 1
1)
Préchauffer le four.
2)
Utiliser une casserole haute.
Gâteaux / pâtisseries / pains sur plateaux de cuisson
Plat Fonction Tempéra‐
ture (°C)
Durée (min) Positions
des grilles
Pain tressé/couronne
de pain
Cuisine con‐
ventionnelle
170 - 190 30 - 40 2
Brioche de Noël aux
fruits (Stollen)
1)
Cuisine con‐
ventionnelle
160 - 180 50 - 70 2
Pain (pain de seigle)
1)
Cuisine con‐
ventionnelle
2
premier 230 20
puis 160 - 180 30 - 60
Choux à la crème/
éclairs
1)
Cuisine con‐
ventionnelle
190 - 210 20 - 35 2
Gâteau roulé
1)
Cuisine con‐
ventionnelle
180 - 200 10 - 20 2
Gâteaux avec garnitu‐
re de type crumble
(sec)
Chaleur tour‐
nante
150 - 160 20 - 40 3
Gâteau aux amandes
et au beurre / gâteaux
au sucre
1)
Cuisine con‐
ventionnelle
190 - 210 20 - 30 2
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