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Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Type de cuisson Fonction du four Positions
des grilles
Température (°C) Durée (min)
Tresse/couronne de pain Convection natu-
relle
2 170 - 190 30 - 40
Brioche de Noël aux fruits
(Stollen)
1)
Convection natu-
relle
2 160 - 180 50 - 70
Pain (pain de seigle)
1)
Convection natu-
relle
2
d'abord 230 20
puis 160 - 180 30 - 60
Choux à la crème/éclairs
1)
Convection natu-
relle
2 190 - 210 20 - 35
Gâteau roulé
1)
Convection natu-
relle
2 180 - 200 10 - 20
Gâteaux avec garniture de ty-
pe crumble (sec)
Chaleur tournante 3 150 - 160 20 - 40
Gâteau aux amandes et au
beurre / tartes au sucre
1)
Convection natu-
relle
2 190 - 210 20 - 30
Gâteau aux fruits (pâte levée /
génoise)
2)
Chaleur tournante 3 150 - 160 35 - 55
Gâteau aux fruits (pâte levée /
génoise)
2)
Convection natu-
relle
1 170 35 - 55
Tartes aux fruits sur pâte sa-
blée
Chaleur tournante 3 160 - 170 40 - 80
Gâteaux à pâte levée à garni-
ture fragile (par ex. fromage
blanc, crème, crème anglaise)
1)
Convection natu-
relle
2 160 - 180 40 - 80
Biscuits/Gâteaux secs
Plat Fonction du four Positions
des grilles
Température (°C) Durée (min)
Biscuits sablés Chaleur tournante 3 150 - 160 10 - 20
Short bread / Biscuits sa-
blés / Tresses feuilletées
Chaleur tournante 3 140 20 - 35
Short bread / Biscuits sa-
blés / Tresses feuilletées
1)
Convection natu-
relle
2 160 20 - 30
Biscuits à base de génoise Chaleur tournante 2 150 - 160 15 - 20
Pâtisseries à base de blancs
d'œufs, meringues
Chaleur tournante 1 80 - 100 120 - 150
Macarons Chaleur tournante 3 100 - 120 30 - 50
17
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