Intensive bake
O
Particularly suitable for
– dishes that require a moist topping and crisp base like pizza and quiche
lorraine.
– cakes with a filling where the base has not been pre-baked, e.g. some
cheesecakes.
Cakes / biscuits
Temperature
in °C
Recommended
shelf level
1)
Time
in min.
2)
Creamed mixture
Fresh fruit cake, with filling (tray)
150–170
1 [2]
40–60
Rubbed in mixture
Cheesecake
Apple pie
Apricot tart, with filling
Swiss open fruit/savoury flan
150–170
150–170
150–170
190–210
2
2 [1]
1 [2]
1 [2]
65–75
50–60
50–60
30–40
Yeast mixtures and quark dough
Pizza (tray)
3)
Onion tart
170–190
170–190
2
2
40–50
25–35
1) The figures in square brackets relate to appliances with three shelf levels, if different.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
3) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.
In general, if a range of temperatures/times is given, it is best to select a lower temperature and to
check the food after the shortest time.
Baking chart
18
Summary of Contents for H 5081
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