and not sure whether to put oven on bake or fan bake. Recipe says pre-heat oven to 200C then drop to 125C when the pav that goes in. Doesn't say anything about bake/fan bake. What do you use!
gotmilk2,
Dec 30, 7:01am
Hmm. Never tried fan baking it. Then again, I dont have a fan bake oven.
gardie,
Dec 30, 7:09am
normal bake is fine.
margyr,
Dec 30, 7:37am
and leave it in the oven overnight.
cookessentials,
Dec 30, 8:30am
That seems an awfully high temp, even to start with.
valentino,
Dec 30, 9:33pm
Yes but when the pav goes into the oven, the temp must be lowered as noted, best to do it when the door is closed. The high initial temp will give that crisp outside finish before the pav spreads a little if it does.
cookessentials,
Dec 30, 9:37pm
Ok, yes did notice that. I do mine at 150C and get a crispy shell and marshmallow centre.I do it in a springform tin.
valentino,
Dec 30, 10:30pm
Snap, I use a springform outer when plonking a double batch onto the prepared tray then lift it off immediately it is in the oven before closing door. Gives a nice edge as well as holding it's shape.
cookessentials,
Dec 30, 10:34pm
yes, it sure does.the only way I do mine now. I think the hot metal against the sides also helps give it a nice firm outer edge.
niffer13,
Dec 31, 1:02am
Pile it high & cook fan bake 1 hour at 130 -140 then turn off & let it cook in the oven.
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