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Remarques sur le tableau des
pâtisseries
Température 6
Choisissez la température la plus basse
en général.
En cas de température plus élevée, le
temps de cuisson est raccourci mais le
brunissage peut être très irrégulier et
l'aliment pourrait ne pas être cuit cor
-
rectement.
Temps de cuisson +
Vérifiez après le temps le plus court in-
diqué que l'aliment est cuit. Avec une
pique en bois, testez la cuisson. S'il ne
reste pas un peu de pâte humide sur la
pique, la pâtisserie est cuite.
Niveau
Le niveau dans lequel vous insérez l'ali
-
ment à cuire dépend du mode de cuis
-
son et du nombre de plaques.
Chaleur tournante + U
1 plaque : niveau 2
2 plaques : niveau 1+3 / 2+4
3 plaques : niveau 1+3+5
Si vous utilisez le plat universel et
des plaques pour cuire sur plusieurs
niveaux, mettez le plat universel sous
les plaques à pâtisserie.
Cuire les pâtisseries humides et les
gâteaux sur deux niveaux maximum.
HydraCook d
1 plaque : niveau 2
Cuisson intensive O
1 plaque : niveau 1 ou 2
Chaleur sole-voûte V
1 plaque : niveau 1 ou 2
Pâtisserie
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