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Desserts Baking Chart
FOOD OVEN
TEMPERATURE
BAKING TIME (in minutes)
Black Satin Fudge Cake (9" [22.9 cm] springform pan)
Recipe: Bake (in waterbath)
Auto Steam Desserts
Garden Quiche (9" [22.9 cm] pie plate)
Recipe: Bake (prebaked crust)
Auto Steam Desserts (do not prebake crust)
Tawny Pumpkin Pie (9" [22.9 cm] pie plate)
Recipe: Bake
Auto Steam Desserts
Bread Pudding (8" x 8" x 2" [20.3 cm x 20.3 cm x 5 cm]
baking dish)
Recipe: Bake
Auto Steam Desserts
Chocolate Souffle (2 qt [2 L] souffle dish)
Recipe: Bake
Auto Steam Desserts
Banana Souffle (1½ qt [1.4 L] souffle dish)
Recipe: Bake
Auto Steam Desserts
Cheese Souffle (2 qt [2 L] souffle dish)
Recipe: Bake
Auto Steam Desserts
Mushroom-Onion Tartlet (miniature muffin tins)
Recipe: Bake
Auto Steam Desserts
Sweet Potato Puff (9" [22.9 cm] pie plate)
Recipe: Bake
Auto Steam Desserts
Double Crust Apple Pie (9" [22.9 cm] pie plate)
Recipe: Bake
Auto Steam Desserts
Pecan Pie (9" [22.9 cm] pie plate]
Recipe: Bake
Auto Steam Desserts
Custard Pie (9" [22.9 cm] pie plate)
Recipe: Bake
Auto Steam Desserts
Crème Brulee (6 oz [177.4 mL] cups)
Recipe: Bake in water bath
Auto Steam Desserts
Cheesecake (9" [22.9 cm] springform pan)
Recipe: Bake in water bath
Auto Steam Desserts
350°F (175°C)
300°F (150°C)
350°F (175°C)
375°F (190°C)
400°F (200°C)
375°F (190°C)
325°F (165°C)
300°F (150°C)
375°F (190°C)
325°F (165°C)
375°F (190°C)
325°F (165°C)
350°F (175°C)
325°F (165°C)
375°F (190°C)
350°F (175°C)
400°F (200°C)
375°F (190°C)
400°F (200°C)
375°F (190°C)
350°F (175°C)
325°F (165°C)
350°F (175°C)
325°F (165°C)
250°F (120°C)
250°F (120°C)
325°F (165°C)
275°F (135°C)
40-45
40
or until toothpick comes out slightly moist
30-35
28-30
or until knife inserted in center comes out clean
40-50
48-50
or until knife inserted in center comes out clean
35-40
35
or until knife inserted in center comes out clean
35-40
40
or until knife inserted under “top hat” comes out clean
35
40
or until golden brown
50
55
or until knife inserted near center comes out clean
15-20
23
or until egg mixture is puffed and golden brown
20
28
or until set
40-50
50-55
45-50
50-55
or until knife inserted near center comes out clean
40-45
40
or until knife inserted near center comes out clean
60-90
28
or until set
55-60
48
or until set