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Préparations Mode de cuisson Etape Tempéra
-
ture
en °C *
Humidité
en %
Temps de
cuisson
en minu
-
tes
Pâte brisée
Sablés Cuisson combinée Chaleur
tournante+
185 50 6
185 0 10-15
Moule à pâtisserie
avec préparation
sèche
Cuisson combinée Chaleur
tournante+
200 85 35
Moule à pâtisserie
avec préparation
moelleuse
Cuisson combinée Chaleur
tournante+
1 210 0 15
2 190 0 20-30
Cuisson dans plat
multi-usages
Cuisson intensive 170-190 - 35-45
Pâte à l'huile et au fromage blanc
Petits pains sucrés Cuisson combinée chaleur
sole / voûte
1 50 100 5
2 165 50 5
3 165 0 14-26
Pizza Cuisson intensive 155-190 - 30
Plaque Chaleur sole / voûte 160-180 - 45-55
Pâte à gâteau
Moule à pâtisserie Spécial pâtisserie 170-190 - 55
Plaque garnie de fruits Cuisson intensive 170-190 - 40
Sablés Cuisson combinée chaleur
sole / voûte
150-190 95 25
Levain
Pain de seigle / fro
-
ment
Cuisson combinée Chaleur
tournante+
1 210 50 5
2 190-210 0 50
Pain de seigle* Cuisson combinée Chaleur
tournante+
1 210 60 6
2 210 0 6
3 155-170 0 60
Pâte à strudel
Strudel aux pommes Cuisson combinée Chaleur
tournante+
130907
2 190 0 35-55
Chauffez l'enceinte à vide
Boulangerie / Pâtisserie
122
122


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