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
Creamed mixture
Fresh fruit cake, with filling (tray)
Rubbed in mixture
Cheesecake
Apple pie
Apricot tart, with filling
Swiss apple pie
Yeast mixtures with quark dough
2)
Pizza (tray)
Onion tart
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) Do not use Rapid heat-up
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.
Temperature
in °C
150 – 170
150 – 170
150 – 170
150 – 170
190 – 210
170 – 190
170 – 190
during the heating-up phase.
Baking chart
Recommended
shelf level
2
2
2
2
1 or 2
2
2
1)
Duration
in min.
30 – 35
65 – 75
50 – 60
50 – 60
25 – 30
40 – 50
25 – 35
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