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14 15
GETTING TO KNOW YOUR OVEN
GETTING TO KNOW YOUR OVEN
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 180ºC (170ºC 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.
Using the Conventional Oven
• The shelf position is critical. The temperature in
centre of the oven is the temperature shown on the
oven control knob. Single shelf baking gives optimal
cooking results.
• DO NOT place baking trays, oven dishes or foil
directly on the base of oven, as trapped heat will
crack and craze the floor of the oven liner.
CAUTION
DO NOT place baking trays and oven dishes directly
against the grid covering the fan at the back of the oven.
DO NOT place oven dishes directly on the oven base.
TIPS AND INFORMATION
Condensation and Steam
• During cooking steam may be produced which
can be released when opening the oven door. This
is quite normal.
• If there is any build-up of condensation on the oven
door it is recommended that it be carefully wiped
away either during or after cooking.
WARNING
Always stand back from heated oven when opening oven
door to allow any build-up of steam or heat to release.
WARNING
Door glass is a tough and durable material designed
to withstand heating and cooling without breaking.
However it must be remembered that it is glass and may
break, therefore must be treated with care. If you have
any questions about the glass in the oven please contact
the Service Centre on 13 13 49.
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