I do a lot of baking

3 February 2016
I do a lot of baking, it's my preferred method of cooking and I'd say I use my oven four or five times a week. We had to replace ours about six months ago and I bought an AEG oven. What a find!  In addition to normal baking, it grills, turbo grills, has bottom and top heat, it defrosts, dehydrates, has a pizza setting, I can bake various things on multi-levels at the same time, it has telescopic runners, a child lock and it cleans itself. The instruction manual tells me I can do preserves in the oven but I haven't tried that yet and doubt I will. The oven temperature ranges from 30C to 250C so that allows me to do a wide variety of cooking, baking, grilling, defrosting and dehydrating. This is not a sponsored post.

It fits into the same space the old oven fit into but it's bigger inside. The baking tray slides in from wall to wall so when we have visitors here, I can bake a leg of lamb and enough vegetables for large meal in the one tray. Even heavy trays on the telescopic runners are very safe and I can pull the trays right out to check what's cooking and nothing falls or is unstable. The metal shelving and two trays it comes with are all non-stick and really easy to clean.

The little grey spots you see above and below is the very fine ash left behind after cleaning.

When I need to clean the oven, I remove the trays and shelving and wash them separately. Then I wipe over the inside of the glass door then turn on the pyrolytic cleaning function and walk away.  The oven locks itself, increases the temperature to 500C and goes through the cleaning process, when I come back 90 minutes later, all I have to do is wipe the ash away and replace the shelving. I love it.

And if you're looking for some inspiration in the kitchen, read these two threads over at the forum. Herfordhare has written about her own food challenge. She bought fruit and vegetables at the market and she's turned that produce into all sorts of nourishing preserves and meals. She's cooking to a budget too, so there are details on the money needed to do her challenge. Click here to go to that thread.

And Jenny has written an inspiring post about her preserving year and how she uses her preserves. She's making sauces, chutney, mustard, mincemeat, pasta sauce, jams and cordial, including the delicious sounding cherry plum cordial. Her post is followed by many members writing about their own preserving. It will have you searching for preserving jars right away. Click here to go to that thread.

Our kitchens tend to be the heart of the home where we prepare food, sit with a cup of tea or gather around the table to talk and feast.  What's happening in your kitchen today?