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Type de cuisson Fonction du four Positions
des grilles
Température (°C) Durée (min)
Sponge cake / Génoise / Gâ-
teau Savoie
Chaleur tournante 2 140 - 150 35 - 50
Sponge cake / Génoise / Gâ-
teau Savoie
Convection natu-
relle
2 160 35 - 50
Fond de tarte - pâte brisée
1)
Chaleur tournante 2 170 - 180 10 - 25
Fond de tarte - génoise Chaleur tournante 2 150 - 170 20 - 25
Apple pie / Tourte aux pom-
mes (2 moules Ø 20 cm, dis-
posés en diagonale)
Chaleur tournante 2 160 70 - 90
Apple pie / Tourte aux pom-
mes (2 moules Ø 20 cm, dis-
posés en diagonale)
Convection natu-
relle
1 180 70 - 90
Gâteau au fromage, sur pla-
que
2)
Convection natu-
relle
1 160 - 170 60 - 90
1) Préchauffez le four.
2) Utilisez un plat à rôtir.
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
17
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