It was revolutionary when I realized you could quickly cook sweet potatoes in the microwave (8 - 10 minutes vs. 45 minutes to an
hour in the conventional oven).
Over 80 % of the recipes are completely no - bake, and the remaining < 20 % of the recipes can be made no - bake, by dehydrating, OR by
baking in a conventional oven (all directions included).
We use the term «grill»
in a conventional oven when just the top element is operating (the bottom element is off); it's used when you want to brown or caramelise the surface of meat (like in this recipe), or simply to melt cheese on toast.
Hi, I've tried this twice now — in my first batch one tray (baked in a fan oven) was perfect, smooth slightly shiny top, nice foot etc) but the second tray
booked in a conventional oven had a lot of «crackers» which had peaked in the middle.
Alternatively, you might use a covered container,
set in a conventional oven (preferably with the light on), a microwave, a cooler (place jars of hot water inside to help maintain a warm environment), or a slow cooker (preheat the slow cooker but turn it off to incubate).
Place PUMPKIN SEEDS on a small baking tray under low - flame
broiler in conventional oven or toaster oven; gently toast (3 - 5 minutes); keep an eye on them, they burn easily.
Slow cooker «baking» is a real treat because baked good wind up a little more moist inside with a nice, even crust all the way around, which doesn't always happen when you
bake in a conventional oven.
Hi Terri, I think the 200 C may have been
in a conventional oven (that would be 180 C in fan assisted).
You may bake
it in a conventional oven, which cooking time might be less than in my directions.
Mary Berry's treacle pudding is made the old fashioned way with golden syrup and has instructions for how to make
it in a conventional oven and in an Aga
Like I said above, you could certainly try baking
them in a conventional oven.
One note, I find the beets take about twice as long for
me in my conventional oven.
This bread may be prepared and baked right in the machine (1 1/2 - pound or larger models), or prepared in the machine, then removed, shaped, given a final rise and baked
in a conventional oven.
Cakes will bake much more evenly than
in conventional ovens.
In conventional ovens, heat is reflected by the shiny surfaces of the oven walls; when food cakes onto those walls and burns, it creates spots that heat can't bounce off, which leads to uneven cooking.
Try this simple method to sterilise your compost:
in a conventional oven, place moist, not wet, soil in a shallow tray in a layer about 10 cm deep.