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Tableau pour la cuisson
Conventionelle
Plat temp hauteur* durée
en °C en min.
Pâte tournée
Pâte sablée 160 - 180 2 50 - 60
Pain d’épices 160 - 180 2 70 - 80
Gâteau aux noix 160 - 180 2 60 - 70
Tarte aux fruits sur
plaque à pâtisserie 180 - 200 2, 3 35 - 45
Petit gâteau 160 - 180 3 45 - 55
Fond de tarte 180 - 200 3 20 - 30
Tarte aux fruits en moule 180 - 200 3 15 - 25
Pâte à biscuit
Fond de tarte 180 - 200 3 25 - 25
Gênoise 190 - 210 3 15 - 20
Pâte pétrie
Gâteau au fromage/
fromage blanc 180 - 200 2 70 -80
Biscuits 180 - 200 3 15 - 20
Gâteau brisé 180 - 200 3 40 - 50
Fond de tarte 180 - 200 3 15 - 25
Pâte à levure
Tarte aux fruits en moule 190 - 210 3 40 - 50
Gâteau brisé 190 - 210 3 35 - 45
Pizza 190 - 210 2 20 - 35
Pâte à choux 190 - 210 3 20 - 30
Pâte feuilletée 200 - 220 3 15 - 25
Chaussons aux pommes 200 - 220 3 20 - 25
Les chiffres indiqués dans ce tableau sont donnés à titre indicatif.
Pour faire cuire à l’air chaud sélectionner une temperature environ 20 °C plus basse.
*
Hauteur du rebord à partir du bas.
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