21
Pastries
Madeleines
220
3
200
3
5-10
Choux pastry
200
3
180
3
180
3
30-40
Flaky pastry hors d’oeuvres
220
3
200
3
5-10
Savarin cake
180
3
175 3
30-35
Shortcrust tart
200
1
195
1
30-40
Thin flaky crust tart
215
1
200
1
20-25
Tart made with yeast-based
pastry
210
1
200
1
10-30
Other
Skewers
220
3
210
4
10-15
Terrine pâté
200
2
190
2
80-100
Shortcrust pizza
200
2
30-40
Dough-based pizza
15-18
Quiches
35-40
Soufflé
180
2
50
Pies
200
2
40-45
Bread
220
200
220
30-40
min
DISHES
Setting
° Fahrenheit
RELATIONSHIP OF SETTINGS TO TEMPERATURE T °F /°C
85
195
140
250
300
355
525
410
465
1
3
2
4
5
6
9 maxi
7
8
N.B: Before being placed in the oven , all meat must remain at least 1 hour at room temperature.
All T°C and cooking times are given for pre-heated ovens.
*
Depending on the model
