ENGLISH
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
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
Bread
180
275
4-5
2-3
Casseroles (stews)
180
2
180
2
90-180
LEVEL
LEVEL
LEVEL
LEVEL
LEVEL
LEVEL
LEVEL
min
DISHIES
Setting
° Celsius
° Fahrenheit
30
90
60
120
150
180
275
1
3
2
4
5
6
9 maxi
RELATIONSHIP OF SETTINGS TO TEMPERATURE
➜
°F /°C
210
7
240
85
195
140
250
300
355
525
410
465
8
*
Depending on the model
*
*
*
*
*
*
*
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.
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