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Cuisson des pâtisseries
Ne cuisez les gâteaux que sur un seul gradin et utilisez des moules de couleurs sombres.
Les moules clairs réfléchissent la chaleur et les gâteaux ne dorent pas.
Posez toujours les moules sur la grille. Ôtez-la si vous utilisez la plaque à pâtisserie livrée
avec l’appareil.
Le préchauffage diminue le temps de cuisson.
Type d'aliment Gradin
(à partir du bas)
Température
(°C)
Durée de cuisson
(min)
PÂTISSERIES
Pain blanc, 1 kg * 2
220 10-15
180-190 30-40
Pain au sarrasin, 1 kg * 2 180-190 50-60
Pain complet, 1 kg * 2 180-190 50-60
Pain de seigle, 1 kg * 2 180-190 50-60
Pain à l'épeautre, 1 kg * 2 180-190 50-60
Soufflé sucré 2 170-190 40-50
Petits pains * 2 190-210 20-30
Gâteau aux noix 1 170-180 50-60
Génoise * 1 160-170 30-40
Macarons 2 130-150 15-25
Rouleaux de légumes 2 190-200 25-35
Rouleaux de fruits 2 190-200 25-35
Petits gâteaux à la
levure boulangère
2 200-210 20-30
Chaussons au chou
(Pirojki) *
2 190-200 25-35
Tarte aux fruits 1 130-150 80-100
Meringues 2 80-90 110-130
Brioche fourrée à la
confiture
2 170-180 30-40
36


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