Loading ...
Loading ...
Loading ...
22 USING YOUR OVEN
USING YOUR OVEN (continued)
Your oven has the ability to add steam while baking.
Cooking with steam is a great addition to straight ‘hot
air’ cooking. Steam brings out all the natural flavours
and goodness in the food, cooks evenly from surface to
centre and retains more nutrients and vitamins. Steam
assisted cooking consistently produces juicy, succulent
interiors with crisp, golden exteriors.
WARNING
Risk of burns and damage to the appliance.
• Do not open the appliance door when the steam
function operates, with the exception of preheating.
• Open the appliance door with care after the steam
function stops.
• Refer to cleaning the appliance for cleaning after
the steam function operates.
1. Open the oven door.
2. Fill the cavity well with 200ml of water (only when
the oven is cold).
3. Set the ‘Easy Bake Steam’ function.
4. Set the temperature using the
and symbols.
5. Preheat the oven for 10 minutes or according to the
recipe suggestions.
6. Place food in the appliance and close the oven door.
CAUTION
Do not refill the cavity well with water during cooking
or when the oven is hot to avoid damage to enamel.
WARNING
Make sure that the appliance is cool before you remove
the remaining water from the cavity well.
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.
• For best baking results preheat oven for 30 minutes.
• Select the correct shelf location for food being cooked.
• The grill tray can be used in the oven as a baking dish.
Loading ...
Loading ...
Loading ...