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Génoise, 2 œufs Moule à tarte 2 ž 150-170 20-30
Tarte génoise, 3 œufs Moule démontable Ø26cm 2 ž 160-170 25-40
Tarte génoise, 6 œufs Moule démontable Ø28 cm 2 ž 150-160 50-60
Brioche Moule à Kouglof 2 150-170 50-70
Gâteau cuit sur la plaque
Gâteau à la levure du boulanger avec garniture
sèche
Plaque à pâtisserie 3 ž 150-170 25-40
Gâteau à la levure du boulanger avec garniture
sèche
Plaque à pâtisserie 3 ž 170-180 25-35
Biscuit roulé Plaque à pâtisserie 3 ž 180-190 15-20
Brioche tressée, couronne briochée Plaque à pâtisserie 3 160-170 25-35
Gâteau à la levure du boulanger avec garniture
sèche
Plaque à pâtisserie 3 160-180 15-20
Petites pâtisseries
Muffins Plaque à muffins 2 ž 160-180 15-25
Petits gâteaux Plaque à pâtisserie 3 ž 150-160 25-35
Petits gâteaux, 2 niveaux Plaque à pâtisserie + lèchefrite 1+3 ž 150-160 30-40
Feuilletés Plaque à pâtisserie 3 ž 170-190 20-35
Pâtisserie en pâte à choux Plaque à pâtisserie 3 ž 190-200 40-50
Petits gâteaux secs Plaque à pâtisserie 3 ž 140-160 15-30
Biscuiterie dressée Plaque à pâtisserie 3 ž 140-150 25-35
Petites pâtisseries en pâte levée Plaque à pâtisserie 3 160-180 25-35
Pain & petits pains
Pain bis, 1,5 kg Moule à cake 2 200-210 35-45
Fougasse Lèchefrite 3 250-275 15-20
Petits pains, sucrés, frais Plaque à pâtisserie 3 170-190 15-20
Petits pains, frais Plaque à pâtisserie 3 180-200 20-30
Viande
Rôti de porc sans couenne, p. ex. échine,
1,5 kg
Récipient ouvert 2 180-190 120-140
Rôti de bœuf à braiser, 1,5kg Récipient fermé 2 200-220 140-160
Rôti de veau, 1,5 kg Récipient ouvert 2 170-180 110-130
Poisson
Poisson entier, étuvée 300 g, p. ex. truite Récipient fermé 2 190-210 25-35
Poisson entier, étuvée 1,5 kg, p. ex. saumon Récipient fermé 2 190-210 45-55
Filet de poisson, nature, étuvée Récipient fermé 2 190-210 15-25
Plat Accessoires / Récipients Niveau
d'enfour-
nement
Mode de
cuisson
Tempéra-
ture en °C
Durée en
min.
56


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