DCS WOU-130 Conv Pastry, Pastry Bake, Cooking guidelines, Shelf, Temp F, Temp C, Time min, Baking

Cooking guidelines

25

US CA

CONV PASTRY		Shelf	Temp °F	Temp °C	Time (min)
Baking
Pastry shell	baked ‘blind’	4	350	175	20-30
Pumpkin pie	bake pastry ‘blind’ then	4 then 2	350 then	175 then	20-30 then
	add filling		375	190	30-35
English custard tart	bake pastry ‘blind’ then	4	350 then	175 then	20-30 then
	add filling		275	135	25-35
Baked cheesecake	(in ‘water bath’)	3	300	150	55-60
Quiche	bake pastry ‘blind’ then	4	350	175	20-30 then
	add filling				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	4	375 then	190 then	20-30 then
	add filling		300	150	25-35
Baked cheesecake	(in ‘water bath’)	3	325	160	55-60
Quiche	bake pastry ‘blind’ then	4	375	190	20-30 then
	add filling				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