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Conseils pour vos préparations
Les gâteaux, pizzas, frites ou autres préparations semblables
doivent être dorés et non brunis.
Pour vos pâtisseries, retirez le filtre à graisses de la paroi ar
-
rière, faute de quoi vos pâtisseries pourraient présenter des
différences de dorure (exception : tarte aux quetsches et piz
-
zas à garniture copieuse).
Moules
Pour vos préparations, préférez les moules de couleur
foncée.
Ils absorbent mieux la chaleur qui se transmet plus vite à la
pâte. Les moules de couleur claire renvoient la chaleur : la
déperdition est plus importante, la cuisson plus longue.
Disposez les moules à cake de forme allongée dans le sens
de la longueur : la chaleur se diffuse bien dans le moule, le
résultat final est homogène.
Plat multi-usages
Grâce aux propriétés anti-adhérentes de sa surface traitée
PerfectClean, le plat multi-usages n'a pas besoin d'être en-
duit avant cuisson.
Papier sulfurisé
Le papier sulfurisé est nécessaire avec :
la pâte à bretzels qui peut abîmer le revêtement spécial
PerfectClean
les pâtisseries qui collent facilement de par leur fort taux
de protides, notamment les génoises, les meringues ou les
macarons
Boulangerie / Pâtisserie
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