Omega OO650X Operating And Installation Instructions page 19

Grilling
Cooking times may vary according to the nature of the foods, their homogeneity and their volume.
When cooking a certain food for the first time, it is advisable to choose the lowest temperature and
then increase temperature as required.
Cakes and Baking
Organize the oven shelves while the oven is cold and before preparing a recipe. When baking follow the
directions in the recipe however if in doubt as a general rule the food (e.g. cake) is positioned on a
shelf that will have the top o f the cake surface as near to the centre of the oven as possible.

Preheat oven before preparing the cake or baked items as some baked food does not
like to sit waiting for the oven to reach the required temperature. For best results the
baked food should go straight into the preheated oven at the correct temperature.

Use kitchen baking paper to line cake tins and baking trays for cookies and roast
vegetables such a s pumpkin.

When making cakes have eggs at room temperature.

When making sponge cakes don't tap the beaters on the side of the bowl when the
beating is complete as this will knock out precious air you have just spent time adding.
Remove the beaters from the h and mixer and tap them over the edge of your open palm
to knock any remaining cake mix into the bowl below.
Pavlova and Meringues

Eggs should be at room temperature.

Ensure that the bowl and beaters to be used are super clean and have no grease, oil or fat
on them as t his will retard the beating and peak forming process.

It is a good idea to crack the eggs to be used one at a time over a small bowl to
separate the egg y olks and whites that way if a yolk does break it will not end up in
your main bowl of egg whites.

When making pavlova or meringues don't tap the beaters on the side of the bowl when the
beating i s complete as this will knock out precious air you have just spent time adding.
Remove the beaters from the hand mixer and tap them over the edge of your open palm to
knock any remaining mix into the bowl below.

Line baking trays with kitchen baking paper.

When they are cooked, remove the tray from the oven and use a very flat spatula to loosen
the food from the baking paper. Return the Pavlova or meringues to the oven and allow to
stand overnight or until the oven is cold for best results.
Think about using the remaining egg yolks to make homemade mayonnaise.
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