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Plat Température (°C) Durée (min) Positions des
grilles
Pain (pain de seigle) :
1. Première partie de la cuisson.
2. Seconde partie du processus de
cuisson.
1. 2301)
2. 160 - 1801)
1. 20
2. 30 - 60 1 - 2
Choux à la crème / éclairs 190 - 2101) 20 - 35 3
Gâteau roulé 180 - 2001) 10 - 20 3
Gâteaux avec garniture de type crumble
(sec) 160 - 180 20 - 40 3
Gâteau aux amandes et au beurre / gâ-
teaux au sucre 190 - 2101) 20 - 30 3
Gâteaux aux fruits (pâte levée/pâte à gé-
noise)2)
170 35 - 55 3
Gâteaux aux fruits sur pâte sablée 170 - 190 40 - 60 3
Gâteaux à pâte levée à garniture fragile
(par ex. fromage blanc, crème, crème an-
glaise)
160 - 1801) 40 - 80 3
Pizza (bien garnie) 190 - 2101) 30 - 50 1 - 2
Pizza (pâte fine) 220 - 2501) 15 - 25 1 - 2
Pain sans levain 230 - 250 10 - 15 1
Tartes (Suisse) 210 - 230 35 - 50 1
1) Préchauffer le four.
2) Utilisez un plat à rôtir.
Biscuits/Gâteaux secs
Plat Température (°C) Durée (min) Positions des
grilles
Biscuits sablés 170 - 190 10 - 20 3
Biscuits sablés 1601) 20 - 35 3
Biscuits à base de génoise 170 - 190 20 - 30 3
Pâtisseries à base de blancs d'œufs, me-
ringues 80 - 100 120 - 150 3
Macarons 120 - 130 30 - 60 3
Biscuits/Gâteaux secs à base de pâte le-
vée 170 - 190 20 - 40 3
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