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GÂTEAUX / PÂTISSERIES / PAINS (°C) (min)
Gâteau aux amandes beurré / Gâteaux au sucre 190 - 210 20 - 30 2
Choux à la crème / Éclairs, le préchauffage n’est pas
nécessaire 190 - 210 20 - 35 2
Pain tressé / Pain en forme de couronne, le pré-
chauffage n’est pas nécessaire 170 - 190 30 - 40 2
Flans aux fruits (à base de pâte levée/mélange de
génoise) 170 35 - 55 1
Gâteaux à pâte levée à garniture fragile (par ex. fro-
mage blanc, crème, crème anglaise) 160 - 180 40 - 80 2
Brioche de Noël 160 - 180 50 - 70 2
Utilisez la fonction : Chaleur tournante.
BISCUITS (°C) (min)
Biscuits à pâte brisée 150 - 160 10 - 20 1
Biscuits à base de mélange de génoise 150 - 160 15 - 20 1
Pâtes feuilletées, préchauffer le four à vide 170 - 180 20 - 30 1
Sablé / Lamelles de pâtisserie 140 20 - 35 1
Petits gâteaux, préchauffer le four à vide 160 20 - 35 3
Biscuits à base de pâte levée 150 - 160 20 - 40 1
Macarons 100 - 120 30 - 50 1
Pâtisseries à base de blanc d’œuf / Meringues 80 - 100 120 - 150 1
Préchauffez le four à vide.
Utilisez le deuxième niveau de la grille.
Utilisez la fonction : Chauffage Haut/ Bas.
BISCUITS (°C) (min)
Petits pains 190 - 210 10 - 25
Sablé / Lamelles de pâtisserie 160 20 - 30
Petits gâteaux 170 20 - 35
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