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On Topic Discussion Metric Cooking Help!

cityboy-stl

cityboy-stl

Feed Me. I'm scared.
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Ok, I need some help with a metric recipe for Deutscher Apfelkuchen. I can figure out the ingredient measurements. But there is one line in the recipe that makes no sense. It says "Preheat the oven to 170C/150C Fan/Gas 3." What the hell does this mean? I can convert C to F easily enough, but what does the rest of it mean? 170C = 338F, and 150C = 308F. Usually, you bake a cake at 350F (~175C)! What temperature should I use? And I have no clue what "Fan/Gas 3" means. Could one of you culinary experts across the ocean give me some advice, please? Thanks.

https://www.bbc.co.uk/food/recipes/german_apple_cake_59663
 
Those are instructions for a convection (fan assisted oven) Generslly you reduce the temp and decrease the time when using a convection because of the circulation, however I haven't found that mine reduces time by that much maybe 5-10 minutes! When baking 350F is usually the standard for cakes and any where from 22-26 minutes, when using a box I find the sweet spot is right in the middle of the times they give you and know what kind of a pan you are using dark non stick will absorb more heat so take that into consideration most recipes might call for a temperature reduction of 25 degrees! Hope everything works out!
 
Convection ovens are great for more even browning with roasts and baked goods and they are sometimes set at a lower temperature.

I want apple cake :drool:
 
unloadonme said:
I believe it means that if you're using a fan-assisted oven, you cook at a lower temperature than in a conventional oven. This might help:

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

Ok, thank you but still somewhat confusing. I was reading the recipe as '170C went with Fan', while '150C went with Gas 3'. But I guess 'Fan/Gas 3' both refer to 150C? Gas marks are something I have never seen before now. Confusing also, is that the recipe calls 150C, Gas 3, while the Guardian link calls 150C, Gas 2, but then it doesn't even list 170C.

I thought this must have something to do with convection ovens (as fan assisted is called here), which I actually do have. It is optional on this oven if I want to use it. But it never seems to make any difference in how things turn out. So I am going to go with 170C and not use the stupid fan.

Thanks for the help. It is nice to learn something new.
 
I keep this chart with the European cookbooks:

Oven-Temperature-Conversion-Chart-from-Inspired-Taste.jpg


A UK gas mark dial:
photo-26.jpg
 
Oh Jesus.

Hopefully you are NOT baking with gas oven.

I can't even anymore.

One Sunday we went to my Aunt's and I was making biscuits to go with our stew. She has a gas oven and I have only used convection and non-convection electric for nearly 50 years now.

They were horrible, because gas is a moist heat and you want a nice dry heat to raise the cakes or breads.
 
Now I'm really confused. The BBC recipe itself says Gas 3 is 150C if I'm reading it correctly. The Guardian link says Gas 2 is 150C which matches with Kara's chart. However, Guardian says Gas 3 is 160C, but the chart says it is 165C. Are all European ovens like this? You can't just set the temperature you want? You have to use these numbers for an approximation? Or are these just cheaper ovens? This is really interesting. I have never heard of this before.
 
rareboy said:
Oh Jesus.

Hopefully you are NOT baking with gas oven.

I can't even anymore.

One Sunday we went to my Aunt's and I was making biscuits to go with our stew. She has a gas oven and I have only used convection and non-convection electric for nearly 50 years now.

They were horrible, because gas is a moist heat and you want a nice dry heat to raise the cakes or breads.
Click to expand...

I just re-did my kitchen in 2019 and switched to gas. You do have to warm up the oven longer to get rid of the moisture, but if I do that, I've not any problems. In hindsight though, if I ever buy a new stove I will go back to electric. The gas stove is real PITA to clean.
 
You've got it nailed.

I should point out as well that some breads LOVE moist heat at the outset, so hopefully that is working out for you.

And I agree. There is nothing to equal setting your oven to 1000 degrees to clean, versus the day of work that a gas oven requires.

You have my empathy. Until I was 18 I grew up in a gas oven household and had to help with the process.

And every time we talk about replacing our range here on the farm...we go back and forth whether to switch to propane and whether or not to get propane burners and broiler with electric oven...and then I think about how wonderfully easy the ceramic cooktop has been to clean and then I figure....we are getting so old that the joys of cooking with gas on the range cannot...I Repeat CANNOT compare to ease of cleaning now that 100's of recipes have been calibrated for electric.

Give me gas marks at this point and I would jam my head in the oven, turn off the pilot light and be done with it.
 
rareboy said:
You've got it nailed.

I should point out as well that some breads LOVE moist heat at the outset, so hopefully that is working out for you.
Click to expand...

When I bake bread in my infrared worktop oven I always put half a cup of water in the bottom. You get a crustier loaf that way
 
cityboy-stl said:
Now I'm really confused. The BBC recipe itself says Gas 3 is 150C if I'm reading it correctly. The Guardian link says Gas 2 is 150C which matches with Kara's chart. However, Guardian says Gas 3 is 160C, but the chart says it is 165C. Are all European ovens like this? You can't just set the temperature you want? You have to use these numbers for an approximation? Or are these just cheaper ovens? This is really interesting. I have never heard of this before.
Click to expand...

It's been quite a while since I cooked on an older gas oven that has marks but from what I remember, they were inconsistent to the point that you're better off putting an over thermometer in and calibrating to that instead.

I do have a couple of older cookbooks that have settings in gas marks that I have to try to reinterpret into Fahrenheit. And all my Mary Berry cookbooks are in Centigrade which has become a foreign language to me since I've been in the US so long.
 
Ugh! So this was a big fail. :( Go ahead and laugh! :rotflmao:

I am pretty sure I didn't mess up the measurements. I used a 9-inch cake tin like the recipe says. But apparently, 9-inch BBC cake pans must have taller sides than the standard 1 3/8 inch sides American pans do. How was I supposed to know? It all overflowed the sides and now I have a big mess in the oven. Besides that, all the apple slices that I'd arranged on top, sank to bottom of the pan. They are supposed to stay on top! The cake on the bottom is all mooshy from the apples and not done completely. But then, the apples are not done either. Finally, it doesn't really even taste that good. :dead: I need to find a pan with taller sides I guess. I've had worse cooking failures. I wanted to bring something to my German class tomorrow. Oh well.

IMG_20220322_182656.jpg
 
cityboy-stl said:
Ugh! So this was a big fail. :( Go ahead and laugh! :rotflmao:
Click to expand...

Cooking is the art of patient repetition. Few of us get these things right on the first try.

The shame of it all is that you didn't like how it tasted. Even if you weren't happy with its appearance, it would have been great to have enjoyed it for dessert.
 
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