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9.2 Rôtissage et cuisson
GÂ‐
TEAUX
Chauffage Haut/
Bas
Chaleur tournante
(min)
(°C) (°C)
Recettes avec un
fouet
170 2 165 2 (1 et 3) 45 - 60 Moule à gâteau
Pâte sablée 170 2 160 2 (1 et 3) 20 - 30 Moule à gâteau
Cheesecake au ba‐
beurre
170 1 165 2 70 - 80 Moule à gâteau, Ø
26 cm
Strudel 175 2 150 2 60 - 80 Plateau de cuisson
Tarte à la confiture 170 2 160 2 (1 et 3) 30 - 40 Moule à gâteau, Ø
26 cm
Gâteau aux fruits 170 2 155 2 50 - 60 Moule à gâteau, Ø
26 cm
Gâteau de Noël 170 2 160 2 50 - 60 Moule à gâteau, Ø
20 cm
Gâteau aux prunes,
préchauffer le four à
vide
170 2 165 2 20 - 30 Moule à pain
Biscuits, préchauffer
le four à vide
150 3 140 3 (1 et 3) 30 - 35 Plateau de cuisson
Meringues 100 3 115 3 35 - 40 Plateau de cuisson
Petits pains, pré‐
chauffer le four à vi‐
de
190 3 180 3 80 - 100 Plateau de cuisson
Pâte à choux, pré‐
chauffer le four à vi‐
de
190 3 180 3 (1 et 3) 15 - 20 Plateau de cuisson
Tartes sur plateau 180 3 170 2 25 - 35 Moule à gâteau, Ø
20 cm
Gâteau avec beau‐
coup de fruits
160 1 150 2 110 - 120 Moule à gâteau, Ø
24 cm
Génoise Victoria 180 1 ou 2 170 2 45 - 70 Moule à gâteau, Ø
20 cm
Préchauffez le four à vide.
52 FRANÇAIS
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