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Tableaux de cuisson
88
Pâte levée
Gâteaux/pâtisseries
(accessoire)
[°C]
[min]
Kouglof (24cm)
150–160 2 50–60
160–170 1 50–60
Pain de Noël allemand
150–160 2 55–65
160–170 2 55–65
Tarte aux fruits et au crumble (plaque)
160–170 2 40–50
170–180 3 45–55
Tarte aux fruits (plaque)
160–170 2 45–55
170–180 3 45–55
Chaussons aux pommes/pains aux raisins
(1plaque)
160–170 2 25–35
Chaussons aux pommes/pains aux raisins
(2plaques)
160–170 1+3
30–40
3
Pain blanc (cuisson sans moule)
180–190 2 35–45
190–200 2 30–40
Pain blanc (moule rectangulaire, 30cm)
180–190 2 35–45
190–200
1
2 30–40
Pain complet (moule rectangulaire, 30cm)
180–190 2 55–65
200–210
1
2 45–55
Faire lever la pâte
30–35
2
Mode de cuisson, Température, Niveau, Duréedecuisson, Chaleurtour-
nante+, Chaleursole-voûte
1
Préchauffez l'enceinte de cuisson avant d'enfourner les aliments. N'utilisez pas le mode
Booster.
2
Disposez la grille sur la sole et posez le récipient dessus. En fonction de la taille du réci-
pient, les supports de gradins peuvent également être retirés.
3
Retirez les plats de cuisson à des temps différents si les aliments sont déjà suffisamment
dorés avant la fin du temps de cuisson indiqué.
88


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