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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 aky 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
Soué
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
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