Viking DMOR206SS Convection Cookbook - Page 18
Pie Techniques
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Pie Techniques Pie Shell. Use mix, frozen pie dough, or your recipe for single crust pie. Prick crust with fork. Preheat oven to 425˚F. Place pie shell on broiling trivet; bake with convection heat 8 to 10 minutes, or until lightly browned. Cool and fill. Custard Pies. Prebake and cool pie shell as directed on the left. Fill with uncooked custard. Without preheating, bake pie on pizza pan placed on broiling trivet for 30 to 35 minutes on LOW MIX, 325˚F. If custard is not set, let stand in oven a few minutes to complete cooking. Double Crust or Crumb Top Pies. Preheat pie as you would for conventional baking; make slits in top of two crust pie. Preheat oven to 400˚F. Place pie on broiling trivet. Bake double crust or lattice pies 25 to 35 minutes on HIGH MIX, 400˚F; crumb top pies 20 to 25 minutes on HIGH MIX, 400˚F. Frozen Prepared Custard-Type Pies. Preheat oven to temperature listed on package. Place pie on broiling trivet. Bake three-fourths of package time using LOW MIX set at the package temperature. If filling is not set, let stand in oven to complete cooking. Frozen Prepared Pies. Do not preheat oven. Bake on pizza pan placed on broiling trivet. Use HIGH MIX, 375˚F for fruit pies; 21 cm (8-inch) - 35 minutes, 23 cm (9-inch) - 40 to 45 minutes. 15
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