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