DCS WOU-130 - Page 27

25
US CA
Cooking guidelines
CONV PASTRY
Shelf Temp °F Temp °C Time (min)
Baking
Pastry shell
baked ‘blind’
4 350 175 20-30
Pumpkin pie
bake pastry ‘blind’ then
add filling
4 then 2
350 then
375
175 then
190
20-30 then
30-35
English custard tart
bake pastry ‘blind’ then
add filling
4
350 then
275
175 then
135
20-30 then
25-35
Baked cheesecake
(in ‘water bath’)
3 300 150 55-60
Quiche
bake pastry ‘blind’ then
add filling
4 350 175
20-30 then
20-30
Pizza
from scratch
4 425 215 10-15
frozen
4 350 175 18-25
Crème caramel
(in ‘water bath’)
3 350 175 35-40
Crème brulee
(in ‘water bath’)
3 275 135 40-45
PASTRY BAKE
Shelf Temp °F Temp °C Time (min)
Baking
Pie crust
baked ‘blind’
4 375 190 20-30
English custard tart
bake pastry ‘blind’ then
add filling
4
375 then
300
190 then
150
20-30 then
25-35
Baked cheesecake
(in ‘water bath’)
3 325 160 55-60
Quiche
bake pastry ‘blind’ then
add filling
4 375 190
20-30 then
30-35
Crème caramel
(in ‘water bath’)
3 350 175 35-40
Crème brulee
(in ‘water bath’)
3 275 135 40-45
Rich fruit cake 4 275-300 135-150 3-6 hrs