Oven cooking times for TM recipes

[Maggie]

Hi guys,

I'm wondering if someone can help me. I'm a bit confused about the correct oven temperature to use when cooking TM recipes    For example last night I made the Torta Capresse (absolutely lovely  ) and the recipe stated to cook in the oven for 1 hour at 180 degrees. Does anyone know if the oven temperatures stated are for fan forced ovens, or without? The cake seemed to cook quite quickly and in the end I decided to turn it down. Some of the recipes have a different temperature for fan forced, or without fan force ovens, but most just state the one.

[Thermomixer]

The confusion is probably because of how the recipes evolved.  Sorry, but my temps may also be confusing because I use fan-forced for all my cooking (haven't got an oven that I can turn the fan off and still cook !  )

The recipes were sent in by consultants and clients and they hadn't been independently tested.

Most of the time I base the temp on similar non=TMX dishes and adjust down for fan-forced oven 10-20 degrees.

Best to err on the side of caution for cakes, but make sure it's not too cold for pastries, like puff and choux !!

[Maggie]

That's a good idea, I've plenty of cookbooks in the cupboard I can use to gauge oven temp where it's important.

Thanks Thermomixer 

[Tenina]

I am mostly using fan forced temps in writing...unless it is for bread baking in which case should be as hot as it can get...I am fortunate enough to have a bread baking setting on my oven, no fan, all radiated heat.
In Australia the standard for temperatures on ovens can vary within 30 degrees either side of what you have on the nob...pretty scary, so if you are putting in a new oven, ask about its temperature variance. Some ovens are as accurate as within 4 degrees either side, which is obviously preferable. As a rule, if you are not using fan forced, increase the temp. If using fan forced, stick to what the temp says in the book. (Having said all that I haven't written most of the Everyday Book, so the jury is still out about those recipes...I think I cook Torte Caprese at around 160o as I like it moist and not 'crusty' on top!)

[faffa_70]

OMG thanks for that info Tenina, I am about to start looking for a new oven and that is good information to know.

[Thermomixer]

.... As a rule, if you are not using fan forced, increase the temp. If using fan forced, stick to what the temp says in the book. (Having said all that I haven't written most of the Everyday Book, so the jury is still out about those recipes...I think I cook Torte Caprese at around 160o as I like it moist and not 'crusty' on top!)

Thanks - it will be good to have consistency in the recipes - gradually the oldies in the Everyday can be tested and we should be able to help you.

[I Love Bimby!]

Hi guys,

I'm wondering if someone can help me. I'm a bit confused about the correct oven temperature to use when cooking TM recipes    For example last night I made the Torta Capresse (absolutely lovely  ) and the recipe stated to cook in the oven for 1 hour at 180 degrees. Does anyone know if the oven temperatures stated are for fan forced ovens, or without? The cake seemed to cook quite quickly and in the end I decided to turn it down. Some of the recipes have a different temperature for fan forced, or without fan force ovens, but most just state the one.

Hi there!
When I make this I usually cook it in a slab tin or 2 round spring pans, have the oven set at about 160 and is usually done in about 45 mins - however I usually know it's cooked when I can smell that it's ready - sounds crazy I know.... 

Im having a lot of trouble with my oven being too hot (probably related to Tenina's facts).

[Thermomixer]

- however I usually know it's cooked when I can smell that it's ready - sounds crazy I know.... 

Not crazy - that is one of the main ways I know if my cakes are cooked - if there's no aroma it is still cooking !!

[Maggie]

Thanks Tenina - that's a big help 

I'm taking dessert to a friends place on Wednesday, so will try the Torte Caprese again, this time at 160 deg - thanks guys