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Plat Fonction Tem-
péra-
ture
(°C)
Durée (min) Positions
des grilles
Gâteau de Savoie au
madère/cakes aux fruits
Chaleur tour-
nante
140 -
160
70 - 90 1
Sponge cake / Génoise Chaleur tour-
nante
140 -
150
35 - 50 1
Sponge cake / Génoise Voûte 160 35 - 50 1
Fond de tarte - pâte bri-
sée
1)
Chaleur tour-
nante
170 -
180
10 - 25 2
Fond de tarte - génoise Chaleur tour-
nante
150 -
170
20 - 25 2
Apple pie / Tourte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Chaleur tour-
nante
160 70 - 90 2
Apple pie / Tourte aux
pommes (2 moules
Ø 20 cm, disposés en
diagonale)
Voûte 180 70 - 90 1
Gâteau au fromage, pla-
teau
2)
Voûte 160 -
170
70 - 90 2
1)
Préchauffez le four.
2)
Utilisez un plat à rôtir.
Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Plat
Fonction Tempér-
ature
(°C)
Durée (min) Positions
des grilles
Tresse/couronne de pain Voûte 170 - 190 30 - 40 1
Brioche de Noël aux
fruits (Stollen)
1)
Voûte 160 - 180 50 - 70 1
Pain (pain de seigle)
1)
Voûte 1
d'abord 230 20
puis 160 - 180 30 - 60
Choux à la crème/
éclairs
1)
Voûte 190 - 210 20 - 35 2
Progress 19
19


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