Intensiv e b ak e
P articularly suitable for
–
dishes that req uire a moist topping and crisp base like piz z a and q uiche
lorraine.
–
cakes w ith a filling w here the base has not been pre-baked, e.g. some
cheesecakes.
C ak es / b isc u its
T em p er atu r e
in ° C
R ec o m m end ed
sh elf lev el
D u r atio n
1 )
in m in.
C r eam ed m ix tu r e
F resh fruit cake, w ith filling (tray ) 150 – 170 2 30 – 35
R u b b ed in m ix tu r e
C heesecake
A pple pie
A pricot tart, w ith filling
S w iss apple pie
150 – 170
150 – 170
150 – 170
190 – 210
2
2
2
1 or 2
65 – 75
50 – 60
50 – 60
25 – 30
Y east m ix tu r es / q u ar k d o u g h
P iz z a (tray )
2)
O nion tart
170 – 190
170 – 190
2
2
40 – 50
25 – 35
1) U nless otherw ise stated, the times given are for an oven w hich has not been pre-heated.
W ith a pre-heated oven, shorten times by up to 10 minutes.
2) S w itch R apid heat-up S off during the heating-up phase.
In g ener al, if a r ang e o f tem p er atu res/tim es is g iv en, it is b est to selec t a lo w er tem p eratu r e and
to c h ec k th e fo o d after th e sh o r test tim e.
Bak ing c h ar t
37
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