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Les tests de cuisson ont été réalisés conformément à la norme européenne EN 60350-1.
Cuisson conventionnelle
Préparation Équipement Gradin (à
partir du bas)
Mode de
cuisson
Température
(°C)
Durée de
cuisson
(min.)
Biscuits – 1 niveau*
Plaque à pâtisserie
émaillée
3
140-150 30-35
Gâteaux secs – 2
niveaux*
Plaque à pâtisserie
émaillée
2 et 3
140-150 30-40
Petits fours / Cupcakes –
1 niveau *
Plaque à pâtisserie
émaillée
3
150-160 30-35
Petits fours / Cupcakes –
2 niveaux
Plaque à pâtisserie
émaillée
2 et 3
140-150 30-35
Gâteau
Moule métallique rond
sur la grille
2
160-170 15-20
Tarte aux pommes
Moule métallique rond
sur la grille
2
180 45
* Préchau age 10 minutes
Gril
Préparation Équipement Gradin (à
partir du
bas)
Mode de
cuisson
Température
(°C)
Durée de
cuisson
(min.)
Toast* Grille 3
240 1:20-1:40
Galette de viande hachée
(pljeskavica)*
Grille + lèchefrite 3
240 20-25
* Préchau age 10 minutes
Vapeur
Préparation Notes Gradin (à partir
du bas)
Mode de
cuisson
Température
(°C)
Durée de
cuisson (min.)
Brocolis
Repos à
température
ambiante avant
cuisson
2
100°C 25-30
Petits pois
Sans givre ou
particules de
glace
2 100°C 30-40
TESTS DE CUISSON
51


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