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46 getting to know the oven
Get to know the 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.
GETTING TO KNOW THE OVEN
Using the bread baking function
To aid you in baking bread here is basic recipe to
understand and experiment with the bread baking
function.
‘Test loaf from base ingredients’
500 g wheat flour
10 g salt
10 g butter at room temperature
280 +/- 20 g water at 37 °C +/- 2 °C
3 g sugar
20 g fresh yeast
Method
1. Weigh wheat flour, salt and butter in mixing bowl of
the food processor.
2. Dissolve sugar and yeast in the warm water and add
to the flour.
3. If using a mixing machine, mix on slow speed for 2
minutes. Then mix on medium for 8 minutes or until
dough is smooth.
4. Shape round ball of 750g of the dough, put in a bowl,
cover with cling film and let it rise for 45min in the
oven at 30°C (or in defrost mode).
5. Shape a longish loaf, cover with a towel and let it rise
for 45 min in the oven at 30°C (or in defrost mode).
6. Carve the surface of the bread with a serrated knife,
depth of the cuts around 5 mm.
7. Choose ‘bread baking’ function, ensure water is in
the tank and pre-heat the oven to 180°C for 10 mins.
8. Place the dough in shelf level 2 and cook for
40-45 min.
9. Refill the water tank if it becomes empty before the
end of the cycle.
10. Remove loaf and allow to cool.
11. Drain any left over water from the tank once the
appliance is cool.
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