DESIGNED TO PERFECTION
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.
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.
Preheat oven before preparing the cake or baked items as some baked food does not like to sit
waiting for the oven to reach the required temperature. For best results the baked food should go
straight into the preheat oven at the correct temperature.
Use kitchen baking paper to line cake tins and baking trays for cookies and roast vegetables such as
pumpkin and sweet potato.
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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