Just a quick one.
After moving house a few times in the last 2/3 years i've found this beats the hell out of "working out" a new oven. Gets meat EXACTLY how you want it every time and removes a lot of the guesswork.
Grab an oven thermometer with temperature alarms + probes on a wire. I use a Heston Blumenthal endorsed thing but it's not highly rated (but £20 and 1 bad review was "rare is set too high" the other "doesn't work with an aga" so...)
Stick meat in oven, poke the temperature probe into the middle of it, set temperature alarm (or in my case select the rare/rare-medium/medium/medium-well/well preset) as you please on the "clock" part and let it cook. It starts shouting when the food reaches the correct temperature for the level of "done-ness" you want.
My showboating dish is beef wellington but I live with greeks who like their meat a little less rare so I use a slightly cheaper cut than fillet and cook it a wee bit more for em. So far, so good.
After moving house a few times in the last 2/3 years i've found this beats the hell out of "working out" a new oven. Gets meat EXACTLY how you want it every time and removes a lot of the guesswork.
Grab an oven thermometer with temperature alarms + probes on a wire. I use a Heston Blumenthal endorsed thing but it's not highly rated (but £20 and 1 bad review was "rare is set too high" the other "doesn't work with an aga" so...)
Stick meat in oven, poke the temperature probe into the middle of it, set temperature alarm (or in my case select the rare/rare-medium/medium/medium-well/well preset) as you please on the "clock" part and let it cook. It starts shouting when the food reaches the correct temperature for the level of "done-ness" you want.
My showboating dish is beef wellington but I live with greeks who like their meat a little less rare so I use a slightly cheaper cut than fillet and cook it a wee bit more for em. So far, so good.
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