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Gâteaux cuits
dans des moules
Moule sur la grille Hauteur Mode de
cuisson
Tempéra-
ture ºC
Durée de
cuisson,
minutes
Gâteaux à pâte levée simple Moule à kouglof/
savarin/cake
3 moules à cake*
2
2+4
t
;
170-190
150-170
50-60
70-100
Gâteaux à pâte levée fine
(p.ex. sa blés)
Moule à kouglof/
savarin/cake
3 moules à cake*
2
2+4
t
;
150-170
140-160
60-70
70-100
Fond de tarte
en pâte brisée avec bord
Moule démontable 1 t 170-190 25-35
Fonds de tarte
en pâte lev ée fine
Moule pour fond
de tarte aux fruits
2 t 150-170 20-30
Tarteenpâteàbiscuit Moule démontable 2 t 160-180 30-40
Tarte aux fruits ou au
fromage blanc, pâte brisée**
Moule démontable
en couleur foncée
1 t 170-190 70-90
Gâteaux aux fruits,
pâte levée fine
Moule démontable/
moule à kouglof
2 t 160-180 50-60
Tartes salées**
(p.ex. des quiches/tartes aux
oignons)
Moule démontable 1 t 180-200 50-60
* Faire attention à la position des moules à cake. Vous trouverez des grilles supplémentaires comme
accessoires optionnels dans le commerce spécialisé.
** Laissez refroidir le gâteau env. 20 min u tes dans l’appareil.
24


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