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Intensive bake
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
1or2
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) Switch Rapid heat-up S off 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