Fisher & Paykel OB30 - Manual (Page 27)

25
US CA
Cooking guidelines
AERO 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