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Tableau de cuisson des pâtisseries en convection naturelle ou en chaleur tournante
Type de pâtisserie de la
glissière
(à partir
du bas)
Température
(°C)
Durée de cuisson
(minutes)
Pâtes sucrées
Gâteau marbré, Kugelhof 1 160-170 50-70
Gâteau dans un moule rectangulaire 1 160-170 55-70
Gâteau dans un moule 1 160-170 45-60
Gâteau au fromage blanc 1 170-180 65-85
Tarte aux fruits, pâte brisée 1 180-190 50-70
Tartes aux fruits et à la crème 1 170-180 60-70
Biscuit de Savoie * 1 170-180 30-40
Gâteau avec glaçage 2 180-190 25-35
Gâteau aux fruits, pâte à génoise 2 170-180 45-65
Tarte aux cerises 2 180-200 35-60
Biscuit roulé * 2 180-190 15-25
Gâteau en pâte levée 2 160-170 25-35
Brioche tressée 2 180-200 35-50
Bûche de Noël 2 170-180 45-70
Strudel aux pommes 2 180-200 40-60
Beignets cuits au four 1 170-180 40-55
Pâtes salées
Quiche lorraine 1 190-210 50-65
Pizza* 2 210-230 25-45
Pain 2 190-210 50-60
Petits pains au lait* 2 200-220 30-40
Gâteaux individuels
Gâteaux secs * 2 160-170 15-25
Petits fours * 2 160-170 15-28
Petits gâteaux en pâte levée 2 180-190 20-35
Petits gâteaux en pâte feuilletée 2 190-200 20-30
Choux à la crème 2 180-190 25-45
Souf és
Souf é au riz 1 190-200 35-50
Souf é au fromage 1 190-200 40-50
Produits surgelés
Strudel aux pommes ou au fromage 2 180-200 50-70
Gâteau au fromage blanc 2 180-190 65-85
Pizza 2 200-220 20-30
Frites à cuire au four * 2 200-220 20-35
Croquettes 2 200-220 20-35
NB : le n° de la glissière concerne la plaque à pâtisserie ou la grille sur laquelle sont posés les
moules. La lèchefrite profonde ne doit pas être insérée sur la première glissière.
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