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Mets Etapes Hauteur
d'enfour-
nement
Mode de
fonction-
nement
Température
en °C/Posi-
tion étuve
Intensité
de la
vapeur
Durée en
minutes
Remarques
Pâtisserie fine
Tarte génoise, 6 œufs - 1
3
150 160 faible 30 40
Tarte génoise, 3 œufs - 1
3
150 160 faible 25 35
Fond de tarte aux fruits en
génoise
-1
3
150 160 faible 20 - 30
Pâte à cake dans un moule - 1
3
150 160 faible 50 - 70
Fond de tarte aux fruits en
pâte à cake
-1
3
150 160 faible 20 - 30
Petites pâtisseries en pâte à
cake, p.ex. Muffins
-1
3
150 160 faible 25 35
Brioche tressée - 1
3
150 160 moyenne 35 45
Kouglof en pâte levée - 1
3
160 - 170 moyenne 35 45
Gâteau rosace en pâte levée - 1
3
160 - 170 moyenne 30 40
Petites pâtisseries en pâte
levée
-3
%
170 180 moyenne 20 - 30
Pâte à choux (choux/ éclairs) - 1
3
200 220* faible 25 35
Petites pâtisseries en pâte
feuilletée
-1
3
200 220* faible 15 25
Vol-au-vent, non garnis - 1
3
200 220* élevée 8 - 10
Tarte aux pommes - 1
0
190 210 élevée 35 45
Strudel, frais - 1
3
170 180 élevée 50 - 60
Strudel, surgelé - 1
0
180 190 moyenne 35 45
Pain
Petits pains Etape 1 1
ê ƒ
- 20 25
Etape 2 1
ë
190 200 élevée 20 25
Fougasse Etape 1 1
ê ƒ
- 20 - 30
Etape 2 1
ë
200 moyenne 25 35
Empanada Etape 1 1
ê ƒ
- 20 - 30
Etape 2 1
ë
200 élevée 25 35
Pâte à pain 750 - 1000 g Etape 1 1
ê
- 15 25
Etape 2 1
ë
220 élevée 10 - 15
Etape 3 1
ë
180 - 20 - 30
Pâte à pain 1000 - 1250 g Etape 1 1
ê
- 15 25
Etape 2 1
ë
220 élevée 10 - 15
Etape 3 1
ë
180 - 20 30
Pâte à pain 1250 - 1500 g Etape 1 1
ê
- 15 25
Etape 2 1
ë
220 élevée 10 - 15
Etape 3 1
ë
180 - 35 45
* Préchauffer l'appareil
29


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