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Type de cuisson Fonction du four Positions
des grilles
Température (°C) Durée (min)
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
Biscuits/Gâteaux secs à base
de pâte levée
Chaleur tournante 3 150 - 160 20 - 40
Pâtisseries feuilletées
1)
Chaleur tournante 3 170 - 180 20 - 30
Petits pains
1)
Convection natu-
relle
2 190 - 210 10 - 25
Small cakes / Petits gâteaux
1)
Chaleur tournante 3 160 20 - 35
Small cakes / Petits gâteaux
1)
Convection natu-
relle
2 170 20 - 35
Cuisson sur plusieurs niveaux
Gâteaux/Petites pâtisseries/Pains sur plateaux de cuisson
Type de cuisson Chaleur tournante
Positions des grilles, en par-
tant du bas
2 positions des grilles
Température (°C) Durée (min)
Choux à la crème/éclairs
1)
1 / 3 160 - 180 25 - 45
Crumble sec 1 / 3 150 - 160 30 - 45
1) Préchauffez le four.
Biscuits/petits gâteaux/viennoiseries/petits pains
18
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18


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