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
Duration
1)
in min.
Creamed mixture
Fresh fruit cake, with filling (tray)
150 – 170
2
30 – 35
Rubbed in mixture
Cheesecake
Apple pie
Apricot tart, with filling
Swiss apple pie
150 – 170
150 – 170
150 – 170
190 – 210
2
2
2
1 or 2
65 – 75
50 – 60
50 – 60
25 – 30
Yeast mixtures with quark dough
Pizza (tray)
2)
Onion tart
170 – 190
170 – 190
2
2
40 – 50
25 – 35
1) 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.
2) Do not use Rapid heat-up
S
during the heating-up phase.
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
37
