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20 electrolux.com.au
• For best baking results preheat oven for 30 minutes.
• Select the correct shelf location for food being
cooked.
• One of the grill trays can be used in the oven as a
baking dish.
• Make sure dishes will fit into the oven before you
switch it on.
• Keep edges of baking dishes at least 40mm from the
side of the oven. This allows free circulation of heat
and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven
with other foods. This will cause food to steam and
not brown.
• After the oven is turned off it retains the heat for some
time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This will
prevent splattering oil on the sides of the oven and
the oven door. Polyunsaturated fats can leave residue
which is very difficult to remove.
• When cooking foods which require a high heat from
below (e.g. tarts), place the cooking dish on a scone
tray in the desired shelf position.
• For sponges and cakes use aluminium, bright
finished or non-stick utensils.
• Remove unnecessary trays or dishes when roasting
or baking.
OVEN COOKING TIPS
Get to know your new oven with this simple
test cake
Although we strive for a perfect performing oven, it’s
possible that there will be some variation in colour when
baking. Therefore, we suggest this simple, easy and
delicious to make Simple Test Cake, it can help you
understand your new oven. All ovens do sometimes have
hot or cold spots, therefore it is important to judge with
your eye as you may require to rotate during baking.
Simple Test Cake
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
Pinch of salt
4 tablespoons (80ml) full-cream milk
Method:
1. Butter base and sides of two, 20cm straight-sided
round or square cake pans. Then line the base with
grease proof or baking paper.
2. Preheat oven to moderate ‘180ºC’ (170ºC fan forced)
and ensure oven shelf is in the centre position of
oven.
3. Cream softened butter and sugar until light in colour.
4. Add vanilla essence.
5. Then eggs one at a time, beating well after
each addition.
6. Sift flour and salt into the mixture and beat until
well combined.
7. Add milk and beat or stir to combine.
8. Spoon mixture equally between prepared cake pans.
9. Bake in preheated oven, middle shelf for about 25
to 35 minutes or until when tested with a fine cake
skewer it comes out clean, or the edges of the cakes
have come away slightly from the sides of the
cake pans.
10. Remove from oven to wire cake rack and rest for 5
minutes before removing from cake pans.
Cool completely.
To serve: Sandwich together with your favourite jam or
conserve, and dust top with pure icing sugar.
NOTE: If desired, substitute butter for either margarine or
olive oil spread. Recipe is based on the Australian standard
metric 250ml cup and 20ml tablespoon sets.
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