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Testés pour vous dans notre laboratoire fr
51
Modes de cuisson utilisés :
ž Air pulsé Eco
Convection naturelle Eco
Plat Accessoires/Ustensiles Hauteur
d'enfour-
nement
Mode de
cuisson
Tempéra-
ture en °C
Durée en
min.
Gâteau dans moules
Cake dans un moule Moule à savarin/à cake 1
ž
140-160 60-80
Fond de tarte, pâte à cake Moule à tarte 1
ž
140-160 20-40
Génoise, 2 œufs Moule à tarte 1
ž
150-170 20-30
Tarte génoise, 3 œufs Moule démontable Ø26 cm 1
ž
160-170 25-35
Tarte génoise, 6 œufs Moule démontable Ø28 cm 1
ž
150-160 50-60
Brioche Moule à Kouglof 1
150-160 65-75
Gâteau cuit sur la plaque
Gâteau à la levure du boulanger avec garni-
ture sèche
Plaque à pâtisserie 1
ž
160-180 20-40
Tarte avec garniture sèche Plaque à pâtisserie 1
ž
170-180 25-35
Brioche tressée, couronne briochée Plaque à pâtisserie 1
150-160 35-45
Gâteau à la levure de boulanger avec garni-
ture sèche
Plaque à pâtisserie 1
150-170 20-35
Biscuits
Muffins Plaque à muffins 2
ž
160-180 15-30
Petits gâteaux Plaque à pâtisserie 1
ž
150-160 25-35
Feuilletés Plaque à pâtisserie 2
ž
170-190 25-50
Pâtisserie en pâte à choux Plaque à pâtisserie 1
ž
200-220 35-45
Petits gâteaux secs Plaque à pâtisserie 2
ž
140-160 15-30
Biscuiterie dressée Plaque à pâtisserie 2
ž
140-150 25-40
Petites pâtisseries en pâte levée Plaque à pâtisserie 1
150-160 30-40
Pain & petits pains
Pain bis, 1,5 kg Moule à cake 1
200-210 35-45
Fougasse Lèchefrite 1
250-270 15-20
Petits pains, sucrés, frais Plaque à pâtisserie 1
170-190 15-20
Petits pains, frais Plaque à pâtisserie 1
180-200 25-35
Viandes
Rôti de porc sans couenne, p. ex. échine,
1,5 kg
Récipient ouvert 1
180-190 120-140
Rôti de bœuf à braiser, 1,5 kg Récipient fermé 1
200-220 140-160
Rôti de veau, 1,5 kg Récipient ouvert 1
170-180 110-130
Poisson
Poisson entier, étuvé 300 g, p. ex. truite Récipient fermé 1
190-210 25-35
Poisson entier, étuvé 1,5 kg, p. ex. saumon Récipient fermé 1
190-210 45-55
Filet de poisson, nature, étuvé Récipient fermé 1
190-210 15-35
51


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