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Tableau de cuisson des pâtisseries en chaleur tournante avec sole
Type de pâtisserie de la glissière (à
partir du bas)
Température (°C) Durée de cuisson
(minutes)
Gâteau au fromage blanc (750g
de fromage)
2 150-160 65-80
Pizza* - pâte levée 2 200-210 15-20
Quiche lorraine – pâte brisée 2 180-200 35-40
Tarte aux pommes avec glaçage
– pâte levée
2 150-160 35-40
Gâteau aux fruits – pâte à génoise 2 150-160 45-55
Strudel aux pommes – pâte
feuilletée
2 170-180 45-65
Tableau de cuisson des pâtisseries en chaleur brassée
Type de pâtisserie de la glissière (à
partir du bas)
Température (°C) Durée de cuisson
(minutes)
Pâtes sucrées
Gâteau marbré, Kugelhof 1 150-160 50-60
Gâteau dans un moule
rectangulaire
1 150-160 55-65
Gâteau dans un moule 1 150-160 45-55
Gâteau au fromage blanc 1 150-160 65-75
Tarte aux fruits, pâte brisée 1 160-170 45-65
Tartes aux fruits et à la crème 1 160-170 55-65
Biscuit de Savoie * 1 150-160 25-35
Gâteau avec glaçage 2 160-170 25-35
Gâteau aux fruits, pâte à génoise 2 150-160 45-60
Tarte aux cerises 2 150-160 30-40
Biscuit roulé * 2 160-170 15-23
Gâteau en pâte levée 2 150-160 25-35
Brioche tressée 2 160-170 35-45
Bûche de Noël 2 150-160 45-65
Strudel aux pommes 2 160-170 50-60
Beignets cuits au four 1 150-160 35-45
Pâtes salées
Quiche lorraine 1 170-180 45-55
Pizza* 2 190-200 20-25
Pain 2 170-180 50-60
Petits pains au lait* 2 180-190 15-20
Gâteaux individuels
Gâteaux secs * 2 150-160 15-25
Petits fours * 2 150-160 15-25
Petits gâteaux en pâte levée 2 160-170 18-23
Petits gâteaux en pâte feuilletée 2 170-180 20-30
Choux à la crème 2 170-180 20-30
Produits surgelés
Strudel aux pommes ou au fromage 2 170-180 50-70
Gâteau au fromage blanc 2 160-170 65-85
Pizza 2 170-180 20-30
NB : le n° de la glissière concerne la grille sur laquelle sont posés les moules à gâteau.
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