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TYPE DE PLAT
Cuisson tradition-
nelle
Cuisson à ventila-
tion forcée
Temps de
cuisson
[min]
Notes
Gradin
Temp
[°C]
Gradin
Temp
[°C]
Pudding 2 170 2 165 50-60
Dans un moule à pain
1)
Petits gâteaux 3 170 3 (1 et 3) 165 20-30 Sur la plaque à gâteaux
Biscuits 3 150 3 (1 et 3) 140 20-30
Sur la plaque à gâteaux
1)
Meringues 3 100 3 115 90-120 Sur la plaque à gâteaux
Petits pains 3 190 3 180 15-20
Sur la plaque à gâteaux
1)
Choux 3 190 3 (1 et 3) 180 25-35
Sur la plaque à gâteaux
1)
Tartelettes 3 180 2 170 45-70 Dans un moule à gâteaux de 20
cm
Sandwich Victoria 2 ou 3 180 2 170 40-55 Gauche + droit dans un moule à
gâteaux de 20 cm
1) Pré-chauffez pendant 10 minutes.
PAIN ET PIZZA
TYPE DE PLAT
Cuisson tradition-
nelle
Cuisson à ventila-
tion forcée
Temps de
cuisson
[min]
Notes
Gradin
Temp
[°C]
Gradin
Temp
[°C]
Pain blanc 1 190 1 195 60-70
1 - 2 unités, 500 g par unité
1)
Pain de seigle 1 190 1 190 30-45 Dans un moule à pain
Petits pains 2 190 2 (1 et 3) 180 25-40 6-8 petits pains sur plaque de
cuisson
1)
Pizzas 1 190 1 190 20-30
Sur la lèchefrite
1)
Scones 3 200 2 190 10~20
Sur la plaque à gâteaux
1)
1) Pré-chauffez pendant 10 minutes.
FLANS
TYPE DE PLAT
Cuisson tradition-
nelle
Cuisson à ventila-
tion forcée
Temps de
cuisson
[min]
Notes
Gradin
Temp
[°C]
Gradin
Temp
[°C]
Flan 2 180 2 180 40-50 Dans un moule
Flan de légumes 2 200 2 200 45-60 Dans un moule
Quiche 1 190 1 190 40-50 Dans un moule
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