Meringue

[rockyracoon]

I'm making a pavlova for Christmas day. I've got an electric fan oven. What temp would you cook it on? I used to use a gas oven and had it nailed but I'm not quite used to the electric ones and don't want to balls it up.

Thanks

[rockyroad]

I do mine at 140C and keep an eye on it -turn off oven after about an hour and leave to cool in oven. This results in crispy dry top and marshmallow inside. I always use non stick silicone paper.

[rockyracoon]

Thanks, Rockyroad

140 would be the equivalent of GM3, I think. I made one a few weeks ago and put the oven on 130 and it browned a bit.

[sunny-dave]

My mum (a professional cook) always used to prefer gas ovens for meringue - something about the moisture from the burning flame preventing browning I think.

[rockyroad]

Fan 140C= gas mark one I think, though Fan ovens are notorious for being unreliable with temperature

https://www.theguardian.com/lifeandstyle/2007/nov/24/foodanddrink.baking6

[rockyracoon]

Thanks Dave. There's so much conflicting info on the web.

Still wouldn't go back to gas though.

[rockyracoon]

Thanks rocky, for non fan 140 is GM 1, it's 120 for a fan. I'll try that.

Thanks again.

[sunny-dave]

I agree Rocky - I'm a "Gas Hob and Electric Oven" believer myself.

[rockyracoon]

I jacked the gas hob in, in favour of an induction when we had the extension done. I must say, you don't realise how dirty using gas is until you're not using it anymore. I'm quite happy with the induction, except, that you can't give pans a good shake on it, I'm too scared incase I crack it.

[Prudie]

I make meringues often in my fan oven. Don't remember the actual temp and not by mine to check at mo but I always cook at the lowest temp there is. Take out when I can tap and the top is hard (60 to 90 mins). This makes for crispy outside and chewy centre. They always go a pale creamy colour mind you, never stay white.

[tamborine]

No messing

[rockyracoon]

Right. It's in the oven at 140c with the fan turned off.

Fingers crossed.