Recipes
Fisher & Paykel 60cm Built-in Oven Cooking Guide
35–40 minutes. Allow to cool in the tin for 15 minutes
COCONUT,
before transferring to a wire rack to cool completely.
GINGER AND LEMONGRASS
7 Remove baking paper and cut into squares.
CRÈME BRÛLÉE MAKES 6
MODE BAKE TIME
35-40 MIN
Vent Bake is ideal for bain marie-style cooking.
SHELF 2
The active venting system removes excess water
TEMP 170°C
vapour from the cavity, while gently cooking the delicate crème to perfection. You can use a blowtorch or the Grill function on HI at shelf position 7 to caramelise the sugar.
GRILLED STONE FRUIT
5 egg yolks 90g (3 oz) sugar
SERVES 4-6
In this dish, the intense radiant heat of the grill is used in a somewhat unconventional way showing how versatile this function can be for creating
2 cups cream ½ cup milk ½ vanilla pod, split in half
quick and delicious dishes. The fruit should be
½ cup desiccated coconut
ripe and juicy but not too soft. The grilling process
2 lemongrass sticks, bruised
caramelises the sugar and intensifies the fruit
1 thumb of fresh ginger, sliced
creating an intense burst of flavour — perfect with a scoop of vanilla ice cream or a dollop of mascarpone.
6 tbsp caster sugar
1 Preheat oven to 110°C on Vent Bake. 2 Whisk egg 8 pieces of ripe stone fruit (peaches, nectarines and plums) ½-1 tsp icing sugar per half
yolks and sugar in a bowl until mixture turns pale. Put the cream in a saucepan with the split vanilla pod, coconut, lemongrass and ginger. 3 Bring to the boil over a medium heat then remove from heat and
1 Place oven shelf at position 5 and preheat
grill to level 7. 2 Halve fruit and remove stones. 3 Using a small sieve, generously coat the cut
side of the fruit with icing sugar. 4 Place fruit, cut side up, in the roasting dish. 5 Place fruit under a hot grill, until sugar becomes golden and bubbly about 5-8 minutes. 6 Serve immediately.
MODE GRILL TIME
5-8 MIN
SHELF 5 TEMP
LEVEL 7
allow to stand for 10 minutes with the lid on. 4 Pour boiled cream mixture through a fine sieve over egg yolk mixture and whisk to mix thoroughly. 5 Allow to rest for 10 minutes to allow air bubbles to rise to the surface, then remove any bubbles with a spoon. 6 Pour mixture into ramekins (or small ovenproof
bowls) and put them in the oven for around 30-40 minutes. You’ll know they are ready when they’ve set around the outside but have a slight wobble in the centre. 7 Remove from oven and allow to cool. Refrigerate for 6 hours. 8 To serve, sprinkle with caster sugar, levelling with the back of a spoon. Caramelise with a blowtorch or under the grill.
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