Fisher and Paykel BI603MDE1.5 User Guide - Page 27
Aero Pastry, Pastry Bake
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Cooking guidelines 25 US CA AERO PASTRY Shelf Baking Pastry shell Pumpkin pie Baked cheesecake Quiche Pizza Crème caramel Crème brulee baked 'blind' bake pastry 'blind' then add filling (in 'water bath') bake pastry 'blind' then add filling from scratch frozen (in 'water bath') (in 'water bath') 4 4 then 2 3 4 4 4 3 3 Temp °F Temp °C 350 350 then 375 300 175 175 then 190 150 350 175 425 215 350 175 350 175 275 135 Time (min) 20-30 20-30 then 30-35 55-60 20-30 then 20-30 10-15 18-25 35-40 40-45 PASTRY BAKE Shelf Baking Pie crust baked 'blind' 4 English custard tart 2 Baked cheesecake (in 'water bath') 3 Quiche bake pastry 'blind' then add filling 4 Crème caramel (in 'water bath') 3 Crème brulee (in 'water bath') 3 Rich fruit cake 4 Temp °F Temp °C Time (min) 375 430 then 300 325 190 220 then 150 160 375 190 350 275 275-300 175 135 135-150 20-30 10 then 30 55-60 20-30 then 30-35 35-40 40-45 3-6 hrs
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