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TYPE DE PLAT
Cuisson tradition-
nelle
Chaleur tournante
Temps de
cuisson
[min]
Notes
Position
de la
grille
Temp.
[°C]
Position
de la
grille
Temp.
[°C]
Tarte à la confiture 2 170 2 (gau-
che et
droit)
165 30-40 Dans un moule à gâteau de
26 cm
Génoise/Gâteau
Savoie
2 170 2 160 50-60 Dans un moule à gâteau de
26 cm
Gâteau de Noël/
gâteau riche aux
fruits
2 170 2 150 90-120 Dans un moule à gâteau de
20 cm
1)
Gâteau aux prunes 1 175 2 160 50-60
Dans un moule à pain
1)
Petits gâteaux -
sur un seul niveau
3 170 3 140-150 20-30 Sur un plateau multi-usages
Petits gâteaux -
sur deux niveaux
- - 2 et 4 140-150 25-35 Sur un plateau multi-usages
Biscuits/bandes de
pâte - sur un seul
niveau
3 140 3 140-150 30-35 Sur un plateau multi-usages
Biscuits/bandes de
pâte - sur deux ni-
veaux
- - 2 et 4 140-150 35-40 Sur un plateau multi-usages
Meringues 3 120 3 120 80-100 Sur un plateau multi-usages
Petits pains 3 190 3 180 15-20
Sur un plateau multi-usages
1)
Éclairs 3 190 3 170 25-35 Sur un plateau multi-usages
Tartelettes 2 180 2 170 45-70 Dans un moule à gâteau de
20 cm
Gâteau riche aux
fruits
1 160 2 150 110-120 Dans un moule à gâteau de
24 cm
Gâteau à étages 1 170 1 (gau-
che et
droit)
160 50-60 Dans un moule à gâteau de
20 cm
1)
1) Préchauffez le four pendant 10 minutes.
22
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