Grilling
Cooking times may vary according to the nature of the foods, their homogeneity and their volume.
When cooking a certain food for the first time, it is advisable to choose the lowest temperature and then
increase temperature as required.
When using the griller functions on the top oven – adjust the shelf position as required for the best
results.
As a guide the grill functions have an average temperature of 200
°
C when the top oven door is closed
during grilling.
Cakes and Baking
Organize the oven shelves while the oven is cold and before preparing a recipe. When baking follow
the directions in the recipe however if in doubt, as a general rule, the food (e.g. cake) is positioned on a
shelf that will have the top of the cake surface as near to the centre of the oven as possible. However
when using the top oven the only position for cakes and baking is on the shelf position 1.
•
Preheat oven before preparing the cake or baked items as some baked food should not sit
waiting for the oven to reach the required temperature. For best results the baked food should
go straight into the preheated oven at the correct temperature.
•
Use kitchen baking paper to line cake tins and baking trays for cookies and roast vegetables
such as pumpkin.
•
When making cakes have eggs at room temperature.
•
When making sponge cakes don’t tap the beaters on the side of the bowl when the beating is
complete as this will knock out precious air you have just spent time adding. Remove the
beaters from the hand mixer and tap them over the edge of your open palm to knock any
remaining cake mix into the bowl below.
Pavlova and Meringues
•
Eggs should be at room temperature.
•
Ensure that the bowl and beaters to be used are super clean and have no grease, oil or fat on
them as this will retard the beating and peak forming process.
•
It is a good idea to crack the eggs to be used one at a time over a small bowl to separate the egg
yolks and whites. That way if a yolk does break it will not end up in your main bowl of egg
whites.
•
When making pavlova or meringues don’t tap the beaters on the side of the bowl when the
beating is complete as this will knock out precious air you have just spent time adding. Remove
the beaters from the hand mixer and tap them over the edge of your open palm to knock any
remaining mix into the bowl below.
•
Line baking trays with kitchen baking paper.
•
When they are cooked, remove the tray from the oven and use a very flat spatula to loosen the
food from the baking paper. Return the Pavlova or meringues to the oven and allow to stand
overnight or until the oven is cold for best results.
•
Think about using the remaining egg yolks to make homemade mayonnaise.
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