This post will also serve to remind me about the modes i should be using for certain pastries, biscuits and cakes and i will attempt to update it periodically.
About the Oven:
- As mentioned in my previous posts, i'm using the Rowenta OC7891 which has the steam function.
- Steam Function: if you see my post here, you will know that the Rowenta does a pretty good job at steaming foods with all the moisture retention in the cocotte. HOWEVER, one thing i really dislike about this steaming function is the cocotte, which is quite heavy to start with. when steaming, you will need to fill the bottom with water and then your food on top. and then, you need to hold it carefully to ensure you don't spill any gravy or anything when you put it in the oven. because my Rowenta is situated on a platform, i have to lift the heavy cocotte with water and plates inside to put it in the oven. now that's not the worst part. after steaming, yes, the entire cocotte is hot AND heavy. i've burnt myself at least twice trying to get it out of the oven. again maybe it's the fact that it's on a pretty high platform for me. so if you do use this function you've gotta be very careful. i don't recommend using the steam function for everyday use to heat up food etc because it really is a challenge to balance the heavy cocotte for me. i'll only use it if i want to prepare like.. a dish or something. not the everyday steam rice or heat food function. i will use a separate steamer. if you intend to two in one this and use it as a main steamer, i suggest you reconsider!
- Oven Modes: previously i wasn't that impressed by the various oven modes offered. having used a traditional oven for the past ten plus years of baking, i was quite happy with it. so all these modes did confuse me a little. but i explored various modes while macaroning the other day and i actually found the perfect mode for macarons i'm mad happy!! so this goes to show that it really has a marked difference! in the past i would have about 40% of cracked shells. after changing modes i've got almost 0% cracked shells AND almost perfectly even tops. <3 and i'm pretty sure my old oven wouldn't have been able to achieve such consistent and even results. :)
The cards come like that :
it is cleverly designed to be able to slot at the bottom of the oven so it's quite foolproof.
it has a fixed temperature (cannot adjust own temperature) it is set at around 200ºC if i'm not wrong.
should not be used for more than 1.5 hours at a time.
Banana Chiffon Cake
Chocolate Chip Cookies
i noticed that the preset oven mode for meringues use this though.
Good for Macarons - produced very even macaron shells with little cracks.
as i continue to explore the oven i'll update this page ^^
10Aug12/ updated to include more details and fix image issue on the page