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Tableaux de cuisson.......................................................................................... 118
Pâte à gâteau ...................................................................................................... 118
Pâte brisée........................................................................................................... 119
Pâte levée............................................................................................................ 120
Pâte à l'huile et au fromage blanc ....................................................................... 121
Pâte à génoise..................................................................................................... 121
Pâte à choux, pâte feuilletée, meringue .............................................................. 122
Plats salés ........................................................................................................... 123
Bœuf.................................................................................................................... 124
Veau..................................................................................................................... 125
Porc ..................................................................................................................... 126
Agneau, gibier ..................................................................................................... 127
Volaille, poisson................................................................................................... 128
Données à l'intention des instituts de contrôle.............................................. 129
Plats tests selon la norme EN60350-1............................................................... 129
Classe d'efficacité énergétique d'après la norme EN60350-1........................... 130
Fiche relative aux fours ménagers ................................................................. 130
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