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40_ Utilisation du four
ESSAIS DE PLATS
Essais réalisés conformément aux normes EN 60350 et DIN44547
1. Faire cuire de la pâte crue
Les types de cuisson recommandés sont valables four préchauffé.
Type
d’aliment
Plat et remarques Niveau
Cuisson
Mode
Temp. en
°C
Temps de
cuisson
en min.
Pâte sablée Lèchefrite 1
Cuisson
par venti-
lation
160-170 20-30
Gâteaux de
petite taille
Lèchefrite 1
Cuisson
par venti-
lation
150-170 20-30
Génoise
Grille de cuisson
+ moule à gâteau
à fond amovible
(revêtement noir, ø
26 cm)
1
Cuisson
par venti-
lation
150-170 25-35
Gâteau aux
pommes à
pâte levée
Lèchefrite 1
Cuisson
par venti-
lation
150-170 50-70
Tarte aux
pommes
Grille de cuisson
+ moule à gâteau
à fond amovible
(revêtement noir, ø
20 cm)
1
Cuisson
par venti-
lation
170-190 80-100
2. Gril
Faites préchauffer le four pendant 5 minutes en utilisant la fonction Grill (Gril).
Type
d’aliment
Plat et remarques Niveau
Cuisson
Mode
Temp. en
°C
Temps de
cuisson en
min.
Toasts de
pain blanc
Lèchefrite
(Partie centrale/
sauf eau résidu-
elle)
6 Gril -
1er 2 1/2-3
2ème 2
1/2-3
Hamburgers
Grille de cuisson
Lèchefrite
(pour récupérer le
jus de cuisson)
5
4
Gril
-
1er 9-12
2ème 9-12
FQV137UST-03643A-01_FR.indb 40 2009-03-11  3:08:27
40


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