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Tableau de rôtissage et de cuisson des gâteaux
GÂTEAUX
TYPE DE PLAT
Chaleur tournante
Durée de
cuisson [min]
Remarques
Positions
des grilles
Temp.
[°C]
Pâtes à gâteaux 3 (2 et 4) 160 45-60 Dans un moule à gâteau
Pâte sablée 3 (2 et 4) 160 20-30 Dans un moule à gâteau
Gâteau au fromage 2 165 60-80 Dans un moule à gâteau de 26 cm
Tarte aux pommes 2 (gauche et
droit)
160 80-100 Dans deux moules à gâteau de
20 cm sur une grille métallique
1)
Strudel 2 150 60-80 Sur un plateau de cuisson
Tarte à la confiture 2 (gauche et
droit)
165 30-40 Dans un moule à gâteau de 26 cm
Génoise/Gâteau Sa-
voie
2 160 50-60 Dans un moule à gâteau de 26 cm
Gâteau de Noël/Cake
aux fruits
2 150 90-120 Dans un moule à gâteau de
20 cm
1)
Gâteau aux prunes 2 160 50-60
Dans un moule à pain
1)
Petits gâteaux - sur un
seul niveau
3 140-150 20-30 Sur un plateau de cuisson
Petits gâteaux - sur
deux niveaux
2 et 4 140-150 25-35 Sur un plateau de cuisson
Petits gâteaux - sur
trois niveaux
1, 3 et 5 140-150 30-45 Sur un plateau de cuisson
Biscuits/Gâteaux
secs/Tresses feuille-
tées - sur un seul ni-
veau
3 140-150 30-35 Sur un plateau de cuisson
Biscuits/Gâteaux
secs/Tresses feuille-
tées - sur deux ni-
veaux
2 et 4 140-150 35-40 Sur un plateau de cuisson
Biscuits/Gâteaux
secs/Tresses feuille-
tées - sur trois niveaux
1, 3 et 5 140-150 35-45 Sur un plateau de cuisson
Meringues - sur un
seul niveau
3 120 80-100 Sur un plateau de cuisson
Meringues- sur deux
niveaux
2 et 4 120 80-100
Sur un plateau de cuisson
1)
Petits pains 3 190 12-20
Sur un plateau de cuisson
1)
Éclairs - sur un seul
niveau
3 170 25-35 Sur un plateau de cuisson
26
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