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26
TEST CAKE
Getting to know your new oven with this simple
‘Test Cake’
When baking, it is normal to experience some slight variation
in temperature throughout the oven, resulting in minor
differences in colour of the items being baked� You may need
to rotate items
whilst cooking to ensure an even colour�
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
paper or baking paper�
2� Preheat oven to moderate 180
˚
C (170
˚
C fan forced) for
30 minutes and ensure oven shelf is in position 2 of the
oven�
3� Cream softened butter and sugar until light in colour�
4� Add vanilla essence�
5� Add 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, position 2 for about 25 to 35
minutes� Tip: Insert a fine cake skewer into the cake mix�
If it comes out clean, or if the edges of the cake have
come away slightly from the sides of the cake pan,
the cake is ready�
10� Remove from oven and place on 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�
GETTING TO KNOW YOUR OVEN
27
OVEN GUIDE
The following is intended as a guide� Cooking variation is natural and to be expected� You should experiment with times,
temperatures and recipes to obtain the best results to your own taste� Get to know your oven before making a service call�
Where the gas models vary from the electric models, details for gas cooking is shown in brackets� For best results when baking,
preheat your oven for 30 minutes�
FOOD CONVENTIONAL OVEN FAN FORCED OVEN TIME IN MINUTES
Temperature
0
C Oven shelf
position*
Temperature
0
C Oven shelf
position*
Plain or fruit scones 220 2 (3) 210 Any 10 –15
Rolled biscuits 170 (180) 2 150 (170) Any 10 –15
Spooned biscuits 190 2 180 Any 12 –15
Shortbread biscuits 160 1 or 2 150 Any 30 – 35
Hard individual meringues 110 2 100 Any 90
Soft individual meringues 180 2 165 Any 15 – 20
Pavlova – 6 eggs 110 (120) 1 100 Any 75
Patty cakes 190 2 180 Any 15 – 20
Sponge – 4 eggs 180 2 170 Any 20 – 30
Plain butter cake 180 2 170 Any 25 – 40
Rich fruit cake 140 (150) 2 130 Any 180
Shortcrust cornish pasty
#
200 (200/180) 2 180 (180/160) Any 40 – 45 (10/35)
Shortcrust custard tart
200/180 (220/180)
1(3) 190/170 (200/180) Any 20 – 30 (10/25)
Cream puffs 210 2 200 Any 25 – 30
Yeast bread 210 1 200 Any 25 – 30
Pizza 220 2 220 Any 15 – 25
* Shelf position is counted from the bottom shelf up� Bottom shelf position is 1�
# Turn down temperatures shown�
MEAT/POULTRY/FISH RECOMMENDED TEMPERATURE
0
C MINUTES PER KILOGRAM
Beef
– Rare 200 35 - 40
– Medium 200 45 - 50
– Well done 200 55 - 60
Lamb
– Medium 200 40
– Well done 200 60
Veal 180 60
Pork 200 60
Chicken 180 - 200 45
– 50
Duck 180 - 200 60
– 70
Turkey
180 40
– 45 (less than 10kg)
35 – 40 (more than 10kg)
Fish 180 20
OVEN GUIDE
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