Fisher & Paykel OB30 User Manual page 27

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