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10.4 Déshydratation - Chaleur
tournante
Couvrez les plateaux avec du papier
sulfurisé ou du papier de cuisson.
Pour de meilleurs résultats, arrêtez le four à
mi-cuisson, ouvrez la porte et laissez-la
refroidir pendant une nuit pour terminer le
séchage.
Pour un plateau, utilisez le troisième niveau
de la grille.
Pour deux plateaux, utilisez les premier et
quatrième niveaux de la grille.
LÉGUMES
(°C) (h)
Haricots 60 - 70 6 - 8
Poivrons 60 - 70 5 à 6
LÉGUMES
(°C) (h)
Légumes pour soupe 60 - 70 5 à 6
Champignons 50 - 60 6 - 8
Herbes 40 - 50 2 à 3
Réglez la température sur 60 - 70 °C.
FRUITS
(h)
Prunes 8 à 10
Abricots 8 à 10
Tranches de pommes 6 - 8
Poires 6 à 9
10.5 Chaleur tournante humide - accessoires recommandés
Utilisez les moules et récipients foncés et non réfléchissants. Ils offrent une meilleure
absorption de la chaleur que les plats réfléchissants de couleur claire.
Plaque à pizza Plat de cuisson
Ramequins
Moule pour fond de tarte
Sombre, non réfléchissant
Diamètre de 28 cm
Sombre, non réfléchissant
Diamètre de 26 cm
Céramique
8 cm de diamètre,
5 cm de hauteur
Sombre, non réfléchissant
Diamètre de 28 cm
10.6 Chaleur tournante humide
Pour de meilleurs résultats, suivez les
suggestions indiquées dans le tableau ci-
dessous.
(°C) (min)
Petits pains sucrés,
(12 pièces)
Plateau de cuisson ou plat à
rôtir
175 3 40 - 50
Petits pains, (9 piè‐
ces)
Plateau de cuisson ou plat à
rôtir
180 2 35 - 45
FRANÇAIS 59
59


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