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Résultats de cuisson Cause possible Solution
Le gâteau est trop sec. Température de cuisson trop
basse. La prochaine fois, réglez une tempé-
rature du four plus élevée.
Durée de cuisson trop longue. La prochaine fois, réduisez le temps
de cuisson.
La cuisson du gâteau
n'est pas homogène. Température du four trop éle-
vée et durée de cuisson trop
courte.
Réglez une température de cuisson
légèrement inférieure et un temps de
cuisson plus long la prochaine fois.
La pâte à gâteau n'est pas
correctement répartie. La prochaine fois, étalez la prépara-
tion de façon homogène sur le pla-
teau de cuisson.
Le gâteau n'est pas cuit à
la fin de la durée de cuis-
son indiquée dans la re-
cette.
Température de cuisson trop
basse. La prochaine fois, réglez une tempé-
rature du four légèrement plus éle-
vée.
CUISSON SUR UN NIVEAU DU FOUR
Utilisez le premier niveau de la grille.
Utilisez la fonction : Chaleur tournante.
CUISSON DANS DES MOULES (°C) (min)
Fond de tarte - pâte brisée, préchauffer le four à vide 170 - 180 10 - 25
Fond de tarte - mélange de génoise 150 - 170 20 - 25
Génoise 140 - 150 35 - 50
Savarin / Brioche 150 - 160 50 - 70
Tourte aux pommes, 2 moules Ø20 cm 160 70 - 90
Quatre-quarts / Gâteaux aux fruits 140 - 160 70 - 90
Utilisez la fonction : Chauffage Haut/ Bas.
CUISSON DANS DES
MOULES (°C) (min)
Génoise 160 35 - 50 2
Cheesecake, utilisez un plat à rôtir 160 - 170 60 - 90 1
Tourte aux pommes, 2 moules
Ø20 cm 180 70 - 90 1
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