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Tableaux et conseils fr
Génoise, plate (2 œufs) non perforé 200 100 8- 10 par ex. pour le biscuit roulé
Pâtisserie en pâte feuilletée non perforé 190- 210 80- 100 10- 18 par ex. avec des graines de pavot, du masse-
pain ou salée avec du jambon, du fromage
Brioche, petits pains non perforé 160 0 8- 12
Petits pains (de 50- 100 g) non perforé 1) 150
2) 170- 230
100
30
10
25 Étape 2) 170°C pour blancs/ 230°C pour
bien cuits
Petits pains, précuits Grille 150- 170 0 8- 15 Vaporisez de l'humidité au début.
Pain (0,5 - 1kg) non perforé 1) 150
2) 170- 230
100
30
10
25- 45
Étape 2) 170°C pour blancs/ 230°C pour
bien cuits
Utilisez la sonde thermométrique pour
contrôler avec précision le point de cuisson.
~ Page 28
Laissez refroidir sur la grille.
Gâteau plat en pâte à cake non perforé 160- 165 0 35- 40
Kouglof (1 kg de farine) Moule à kou-
glof, grille
160- 175 30 45- 50
Gâteau à la levure de bou-
langer cuit sur une plaque
non perforé 160- 170 0- 60 30- 45 Pour les gâteaux à la levure de boulanger
avec garniture juteuse (par ex. tarte aux
quetsches ou aux oignons) à 0 % et en cas
de garniture sèche (par ex. grains sablés) à
60 % d'humidité.
Brioche tressée
(500 g de farine)
non perforé 160- 170 30 25- 35 Vaporisez de l'humidité au début
Muffins Plaque à muf-
fins, grille
170 30 20- 30
Macarons non perforé 150- 160 0 15- 20
Petits gâteaux secs non perforé 150- 165 0 10- 20
Quiche, tarte plate garnie Moule à qui-
che, grille
190- 210 0 45- 60
Cake Moule rectan-
gulaire/
démontable,
grille
165- 170 0- 30 50- 75
Petits gâteaux
(selon EN60350-1)
non perforé -
niveau 2
160 0 25- 30 Préchauffer
perforé,
niveau 1
non perforé -
niveau 3
150 0 30- 35
Biscuiterie dressée
(selon EN60350-1)
non perforé -
niveau 2
140 0 50 Préchauffer
perforé,
niveau 1
non perforé -
niveau 3
140 0 50
Tarte Moule à tarte,
grille
190- 200 0- 30 30- 45 par ex. avec des pommes, du chocolat, des
abricots ou salées avec des asperges, des
oignons, du fromage
Biscuit à l'eau
(selon EN60350-1)
non perforé 150 0 40 Préchauffer
Choux, éclairs non perforé 180- 190 0- 30 40- 45
Aliments Bac de cuis-
son
Tempéra-
ture en °C
Humi-
dité en %
Temps de
cuisson
en min.
Remarques
57


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