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FRANÇAIS 46
Tableaux de cuisson
Type d’aliment Fonction Préchauff-
age
Niveau (en
partant du bas)
Température
(°C)
Temps de
cuisson (min)
VIENNOISERIES, PÂTISSERIE, ETC.
Gâteaux levés
X 2 150–170 30-90
X 4-1 160-180 30-90
Tourtes fourrées (tarte
au fromage blanc,
strudel aux pommes,
tarte aux fruits)
X 2 160-200 35-90
X 4-2 160-200 40-90
Biscuits/Tartelettes
X 2-3 160-180 15-40
X 4-2/5-3-1 150 -170 20-45
Choux ronds
X 2 180-200 40-60
X 4-2 170 -19 0 35-50
Meringues
X 2 90 150-200
X 4-2/5-3-1 90 140-200
Pain/Pizza/
Fougasse
X 1-2 220-250 10-40
X 4-2 200-240 20-30
Pizzas surgelées
X 2 250 10-30
X 4-2 230-250 10-30
Tourtes (T
ourtes aux
légumes,quiches)
X 2 180-200 30-50
X 4-2/5-3-1 180-200 35-60
Vol-au-vent/
biscuits salés en
pâte feuilletée
X 2 190-200 20-30
X 4-2/5-3-1 180-190 20-40
Lasagnes/Pâtes au
four/Cannellonis/Flans
X 2 190-200 45-65
Lasagnes et viande
X 4-2 200 50-100***
Viande et pommes
de terre
X 4-1 190-200 45-100***
Poisson et légumes
X 4-1 180 30-50***
Plat complet Tarte
aux fruits (Niveau 5) /
Lasagnes (Niveau 3)
/ Viande (Niveau 1)
X 5-3-1 180-190 40-120***
46


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