Loading ...
Loading ...
Loading ...
28 29COOKING TEST COOKING GUIDE
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.
COOKING TEST COOKING GUIDE COOKING GUIDE (continued)
• 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.
• Make sure dishes will fit into the oven before you
switch it on.
• Keep edges of trays 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.
• For sponges and cakes use aluminium, bright finished
or non-stick utensils.
• Remove unnecessary trays or dishes when roasting
or baking.
Oven shelf location
Your oven has 5 positions for mounting the shelves or
grill dish carrier. These are numbered from 1 (the lowest
shelf position) to 5 (the highest shelf position). See
diagram.
5
4
3
2
1
To give maximum space above and below the shelves,
load them in this way:
• When cooking with 1 shelf, use position 2 or 3.
• When cooking with 2 shelves, use position 1 and 3.
• When grilling use position 4 or 5.
NOTE: Use the oven efficiently, by cooking many trays of
food at the same time e.g. 2 trays of scones, small cakes
or sausage rolls.
Choosing the best oven settings
The following table is intended as a guide and experience may show some variation in cooking times necessary to
meet individual requirements. We recommend that you preheat your oven for 30 minutes.
Modes without oven fan
FOOD TEMPERATURE •C OVEN SHELF POSITION* TIME IN MINUTES
Scones Plain or fruit 220 2 or 3 10 – 15
Biscuits Rolled 170 3 13 – 18
Spooned 190 3 13 – 18
Shortbread biscuits 160 3 30 – 35
Meringues Hard – individual 110 3 90
Soft – individual 180 3 15 – 20
Pavlova – 6 egg 110 3 75
Cakes Cup cakes 190 2 or 3 15 – 20
Sponge – 4 egg 180 2 or 3 20 – 30
Shallow butter cake 180 3 25 – 30
Pastry – short
crust
Cornish pasties 200 3 40 – 45
Custard tart 200/180 3 Pastry 8/200
Whole tart 10/200
& 20/180
Pastry – choux Cream puffs 210 3 25 – 30
Yeast goods Bread 210 3 25 – 30
Modes with oven fan
FOOD TEMPERATURE
•
C
OVEN SHELF POSITION*
TIME IN MINUTES
SINGLE SHELF MULTI SHELF
Scones Plain or fruit 210 2 or 3 1 & 3 10 – 15
Biscuits Rolled 150 2 or 3 1 & 3 13 – 18
Spooned 180 2 or 3 1 & 3 13 – 18
Shortbread 150 2 or 3 1 & 3 13 – 18
Meringues Hard – individual 100 2 or 3 1 & 3 90
Soft – individual 165 2 or 3 1 & 3 15 – 20
Pavlova – 6 egg 100 2 or 3 1 & 3 75
Cakes Cup cakes 180 2 or 3 1 & 3 15 – 20
Sponge – 4 egg 170 2 or 3 1 & 3 20 – 30
Shallow butter cake 170 2 or 3 1 & 3 25 – 30
Rich fruit cake 170 2 or 3 1 & 3 60
Pastry –
short crust
Cornish pasties 180 2 or 3 1 & 3 40 – 45
Custard tart 190/170 2 or 3 1 & 3 20 – 30
Whole tart Pastry 8/190
Whole tart 10/190
& 20/170
Pastry –
choux
Cream puffs 200 2 or 3 1 & 3 25 – 30
Yeast goods Bread 200 3 1 & 3 25 – 30
* Counting from the bottom shelf up.
Loading ...
Loading ...
Loading ...