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8_essais de plats
essais de plats
Conformément à la norme EN 60350
Faire cuire
Les types de cuisson recommandés sont valables four préchaué.
Positionnez toujours le côté incliné des plateaux vers l'avant.
Type d'aliment Plat et remarques
Niveau de
la grille
Mode de
cuisson
Temp.
(°C)
Temps de
cuisson (min)
Sablés Plaque à pâtisserie
3
Cuisson
traditionnelle
150-170 20-30
2
Cuisson par
convection
150-170 35-45
Plaque à pâtisserie + lèchefrite
1+4
Cuisson par
convection
150-170 35-45
Gâteaux de petite
taille
Plaque à pâtisserie
3
Cuisson
traditionnelle
160-180 15-25
2
Cuisson par
convection
150-170 30-35
Plaque à pâtisserie + lèchefrite
1+4
Cuisson par
convection
150-170 30-40
Génoise Moule à fond amovible sur la grande
grille (à revêtement noir, ø 26cm)
posé sur la grande grille
2
Cuisson
traditionnelle
160-180 25-35
2
Cuisson par
convection
150-170 35-45
Gâteau aux
pommes à pâte
levée
Plaque à pâtisserie
3
Cuisson
traditionnelle
150-170 65-75
2
Cuisson par
convection
150-170 70-80
Plaque à pâtisserie + lèchefrite
1+4
Cuisson par
convection
150-170 75-85
Tarte aux pommes Grande grille + 2 moules à gâteau à
fond amovible *
(revêtement noir, ø 20cm)
1 placé en
diagonale
Cuisson par
convection
170-190 70-90
Plaque à pâtisserie + Grande grille +
2 moules à gâteau à fond amovible
** (revêtement noir, ø 20 cm)
1+3
Cuisson par
convection
170-190 80-100
* Pour faire cuire deux gâteaux, disposez-les sur la grille de la façon suivante: un moule dans le
fond à gauche et un moule à l’avant à droite.
** Pour faire cuire deux gâteaux, disposez-les de la façon suivante: au centre, l'un au-dessus de
l'autre, sur deux grilles.
NV6723BGESR-NV6783BGESR_EF_DG68-00447F_FR.indd 8 2012-04-02 �� 6:44:54
8


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