Hot recipes for your oven

If your oven includes these functions, it is worth experimenting with them. Choosing the right setting can noticeably improve cooking results.

• Fan forced is the everyday setting for most meals, circulating hot air evenly so you can cook across multiple shelves with consistent results.

• Bake (fan off) provides a gentler, still heat that suits pastries and delicate desserts, helping prevent cracking or sinking.

• Fan grill works well for sausages, chicken pieces and thicker cuts, browning from above while moving heat around the food.

• Defrost uses airflow to thaw food more evenly and often faster than leaving it out on the kitchen bench.

• Pizza mode directs extra heat from below, helping bases turn crisp while toppings cook through.

• Air fry mode delivers a crunchy finish for chips, crumbed foods and snacks using far less oil than deep frying.

• Slow roasting at around 120 to 150°C over several hours can turn tougher cuts into tasty and tender meals.

Right, let's give them a whirl!

Method

1. Combine onion, garlic, oregano, olive oil, salt and pepper to make marinade.

2. Rub over beef, cover and refrigerate for at least 2 hours (or overnight).

3. Preheat oven to 160°C fan forced (or prepare slow roast setting if available).

4. Heat oil in a frying pan. Scrape off excess marinade and pat beef dry.

5. Sear beef on all sides for about 10 minutes until well browned.

6. Transfer to a roasting tray. Insert temperature probe into thickest part if using.

7. Roast until internal temperature reaches 55–57°C (about 2–2½ hours depending on oven and size).

8. Rest uncovered for 15–20 minutes before slicing.

To serve

1. Combine salsa ingredients and dress just before serving.

2. Blend avocado sauce until smooth.

3. Spread sauce on platter, top with sliced beef, spoon over salsa and finish with olive oil, salt and pepper.

Recipe courtesy of Fisher & Paykel

Method

1. Combine dough ingredients and knead for 5–10 minutes until smooth and elastic.

2. Cover and prove in a warm place or oven dough function for about 45 minutes, until doubled in size.

3. Meanwhile, strain chopped tomatoes and mix with garlic, salt and pepper.

4. Preheat oven to 200°C on pizza or intensive setting.

5. Roll dough to fit a lined baking tray.

6. Spread tomato sauce over base.

7. Add half the mozzarella, basil, buffalo mozzarella slices and olives.

8. Tear prosciutto and scatter over, then top with remaining mozzarella.

9. Bake for about 20 minutes until base is crisp and cheese is golden.

10. Rest for 5 minutes before slicing.

Recipe courtesy of NEFF.

Method

Chutney

1. Blend chilli, garlic, pepperberries, salt and sultanas into a paste.

2. Heat oil in a saucepan and cook paste for a few minutes until fragrant.

3. Add tomatoes, vinegar, sugars and chilli flakes (if using).

4. Simmer until thick, glossy and spoonable. Set aside.

Bhaji

1. Combine zucchini, carrot, onion, chilli, salt, spices and chickpea flour in a bowl.

2. Mix until just combined into a thick batter.

3. Shape into small balls (or use an ice cream scoop for even size).

4. Lightly spray with oil.

5. Air fry at 180°C for 15–20 minutes, turning halfway, until golden and crisp.

6. Serve hot with chutney.

Note: A light coating of oil helps achieve a crisp finish without deep frying.

Based on original recipe courtesy of NEFF, adapted to air fry mode

Method

Pecans

1. Preheat oven to 180°C bake mode.

2. Toss pecans with maple syrup and salt.

3. Spread on a lined tray and bake for 12–15 minutes, stirring once or twice, until sticky and toasted.

4. Cool completely, then roughly chop.

5. Reduce oven to 160°C.

Brownies

1. Grease and line a 16 × 26 cm slice tin.

2. Melt chocolate and butter together over simmering water. Cool slightly.

3. Whisk eggs, sugar and vanilla until thick and pale.

4. Add chocolate mixture and mix until combined.

5. Sift flour, cocoa and baking powder, then fold into mixture.

6. Fold through chopped pecans.

7. Pour into tin and smooth top.

8. Bake for 45–55 minutes until just set with moist crumbs on a skewer.

9. Cool completely in tin before slicing.

Tip: Store in an airtight container for up to 5 days.

Recipe courtesy of BakeClub and NEFF

Method

1. Preheat oven to 200°C (180°C fan forced).

2. Rub shanks with oil, salt, pepper and thyme.

3. Sear in a hot pan until well browned.

4. Spread onion, eggplant, capsicum, zucchini, garlic and tomato on trays.

5. Drizzle with oil, season and roast for 25–30 minutes until lightly coloured.

6. Place shanks, half the roasted vegetables, wine, crushed tomatoes, stock cubes, water, bay leaves, oregano and remaining thyme into a covered casserole dish.

7. Reduce oven to 160–180°C fan forced and slow roast for 1.5–2 hours until lamb is tender.

8. Meanwhile boil sweet potato for 10 minutes until just tender.

9. Combine with remaining roasted vegetables and return to oven for last 20–25 minutes until golden.

10. Serve shanks with sauce and vegetables.

Tip: Leftover sauce works well with pasta the next day.

Recipe courtesy of Siemens

Method

Craquelin topping

1. Mix softened butter and brown sugar in a bowl until smooth and creamy.

2. Add flour and mix until a soft paste forms.

3. Place between two sheets of baking paper and roll to about 2 mm thickness.

4. Freeze for at least 1 hour (or refrigerate for 2 hours) until firm.

Choux pastry

1. Preheat oven to 175°C.

2. Heat water, butter and sugar in a saucepan over medium heat until butter melts and sugar dissolves.

3. Remove from heat, add flour all at once and stir quickly until a rough dough forms.

4. Return to low heat and cook for 2–3 minutes, stirring, to dry out the mixture.

5. Transfer to a mixer bowl and cool for at least 15 minutes until room temperature.

6. Gradually add beaten eggs, mixing well between additions, until the dough is smooth, glossy and pipeable.

Shape and assemble

1. Transfer choux pastry to a piping bag fitted with a large round nozzle.

2. Pipe small even rounds onto a lined baking tray, leaving space between each.

3. Remove craquelin from freezer and cut out discs using a small round cutter.

4. Place one disc on top of each piped choux.

Bake

1. Bake for 20 minutes at 175°C.

2. Quickly open the oven door for a few seconds to release steam.

3. Close and bake a further 10–15 minutes until puffed, golden and dry.

4. Cool completely on a wire rack before filling.

Chantilly cream and serving

1. Whip cream, icing sugar and vanilla until thick and smooth.

2. Pipe into cooled choux buns.

3. Top with fresh seasonal fruit and serve immediately.

Recipe courtesy of Winnings

Method

Fig jam

1. Place figs, sugar, cinnamon, vanilla and lemon juice in a medium saucepan.

2. Bring to a low simmer over medium heat.

3. Cook for about 45 minutes, stirring occasionally, until thick, dark and jammy.

4. Remove cinnamon sticks and set aside to cool.

Scones

1. Preheat oven to 160°C fan forced.

2. Reserve 1 tbsp cream in a small bowl for brushing.

3. In a large bowl, combine remaining cream, sugar, flour and salt.

4. Mix gently until just combined and a soft dough forms (do not overmix).

5. Turn onto a lightly floured surface and gently bring together.

6. Pat or lightly roll to about 3 cm thickness.

7. Use a 6.5 cm cutter to cut out scones and place onto a lined baking tray.

8. Brush tops with reserved cream.

9. Bake for 20 minutes or until lightly golden and cooked through.

10. Serve warm with fig jam and double cream.

Recipe courtesy of Falcon

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