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Tableau de référence pour rôtir et cuire
GÂTEAUX
TYPE DE PLAT
Convection naturelle Chaleur tournante
Durée de
cuisson
[min]
Remarques
Positions
des grilles
Temp.
[°C]
Positions
des grilles
Temp.
[°C]
Pâtes à gâteaux 2 170 3 (2 et 4) 160 45-60 Dans un moule à
gâteau
Pâte sablée 2 170 3 (2 et 4) 160 20-30 Dans un moule à
gâteau
Gâteau au fro-
mage
1 170 2 165 60-80 Dans un moule à
gâteau de 26 cm
Tarte aux pom-
mes
2 170 2 (gauche et
droit)
160 80-100 Dans deux moules
à gâteau de 20 cm
sur une grille mé-
tallique
1)
Strudel 3 175 2 150 60-80 Sur un plateau de
cuisson
Tarte à la confi-
ture
2 170 2 (gauche 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/
Cake aux fruits
2 160 2 150 90-120 Dans un moule à
gâteau de 20 cm
1)
Gâteau aux pru-
nes
1 175 2 160 50-60 Dans un moule à
pain
1)
Petits gâteaux -
sur un seul ni-
veau
3 170 3 140-15
0
20-30 Sur un plateau de
cuisson
Petits gâteaux -
sur deux niveaux
- - 2 et 4 140-15
0
25-35 Sur un plateau de
cuisson
Petits gâteaux -
sur trois niveaux
- - 1, 3 et 5 140-15
0
30-45 Sur un plateau de
cuisson
Biscuits/Gâteaux
secs/Tresses
feuilletées - sur
un seul niveau
3 140 3 140-15
0
30-35 Sur un plateau de
cuisson
Biscuits/Gâteaux
secs/Tresses
feuilletées - sur
deux niveaux
- - 2 et 4 140-15
0
35-40 Sur un plateau de
cuisson
Biscuits/Gâteaux
secs/Tresses
feuilletées - sur
trois niveaux
- - 1, 3 et 5 140-15
0
35-45 Sur un plateau de
cuisson
26
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