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BISCUITS/GÂTEAUX SECS
Faites préchauffer votre four vide, sauf indication contraire.
Utilisez le deuxième niveau de la grille.
(°C) (min)
Biscuits à pâte brisée, le pré-
chauffage n’est pas nécessaire Chaleur tournante 150 - 160 10 - 20
Petits pains Chaleur tournante 160 10 - 25
Chauffage Haut/ Bas 190 - 210 10 - 25
Biscuits à base de mélange de
génoise, le préchauffage n’est
pas nécessaire
Chaleur tournante 150 - 160 15 - 20
Pâtes feuilletées Chaleur tournante 170 - 180 20 - 30
Sablé / Lamelles de pâtisserie Chauffage Haut/ Bas 160 20 - 30
Sablé / Lamelles de pâtisserie,
le préchauffage n’est pas néces-
saire
Chaleur tournante 140 20 - 35
Petits gâteaux Chaleur tournante 160 20 - 35
Chauffage Haut/ Bas 170 20 - 35
Biscuits à base de pâte levée, le
préchauffage n’est pas néces-
saire
Chaleur tournante 150 - 160 20 - 40
Macarons, le préchauffage n’est
pas nécessaire Chaleur tournante 100 - 120 30 - 50
Pâtisseries à base de blanc
d’œuf / Meringues, le préchauf-
fage n’est pas nécessaire
Chaleur tournante 80 - 100 120 - 150
GRATINS
Utilisez le premier niveau de la grille.
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