Have been using a microwave/convection oven this while and I’m sure those who bake do want a proper convection oven or a fan-assisted oven for better even heat distribution. The previous oven was bought in Yr 2007, for a while I could not remember when and had to check back the post! This is 38L compare to 34L but being able to fit 11″ x 14″ tray which means more bakes at a time and two trays at a go. Previously I had to bake 4 times for bigger cookies but I foresee I could make do with 2 times now! I could also seeing making a proper swiss roll now!
Rowenta has been a reputable brand for oven and they are Made in France. This model I have chosen is the Gourmet Precision Electric Oven (Model OC 7891) that comes with 5 cooking modes include grill/ bake/convection fan/pastries/defrost and 28 preset cooking programs. It comes with a cocotte that allows you to steam your food inside which also retain the moisture.
Oven temperature being one of the most important factor in baking, is accurate in this case. I had a problem with difference in actual temperature and the reading on the oven thermometer for the last oven. I preheat the oven for 10 mins and indeed it reaches 180 degrees as I’ve set.
So which is the first bake from the oven? Chiffon of course! I enjoy making chiffon and like the idea that it’s light on the palette.
You can’t go wrong with orange bakes and since I added a bottle of Nielsen Massey Orange Extract to my shopping basket the other day, so it’s Orange chiffon and I top with Candied Orange Peel!
Recipe can be taken from here.