WFO versatility

[arevalo53anos]

It was already demonstrated that a WFO is a versatile oven.
The next pictures shows different foods that were baked taking advantage of the slow decrease of the accumulated temperatures.
Pannettone at 280°C, Pork leg (ham), Potatoes with cheese and Pineapple at 180°C and Meringues (Christmas Meringue Tree) at 100°C.

Luis

[arevalo53anos]

More pics
Best wishes of a Happy New Year to all of you!!!


Luis

[gjbingham]

The breads are beautifully made and the roast looks perfect. I hope you enjoyed these WFO treats.

Thanks for the pics!

[asudavew]

Makes me hungry.

Yum!

[DrakeRemoray]

Hey Luis, Looks great!
It looks like the Meringues are being cooked on a rack, do you have a rack system setup in your oven? Can you post pictures if you do...

Drake

[arevalo53anos]

Drake:

You are a pretty good observer!
In matter of fact, the picture is showing the rack of my home oven, minutes before the meringues were transferred to the WFO.
It is a three level oven rack and the aluminum sheets are the ones that I use when baking breads or big pies.
The aluminum sheets are thick; 0.08 to 0.1 inches, which is no so good. Could be better to have a foil with a third, or a half, of that thickness.
The meringues have better structure and taste if baked at low temperatures.
Did you know that in places like of my country, where the temperature in summer goes higher than the 40°C (100+°F), the meringues are baked on the roof, by the sun light?
The best combination is meringue with ‘dulce de leche’ and grated coconut over it.
The meringue Christmas Tree of the picture had the same filling that any apple pie and then was covered by meringues, whipped cream and cherries and was refrigerated by a couple of hours.
Now, I am hungry again.

Luis

[DrakeRemoray]

ohh, I love dulce de leche

[sarah h]

Now that's how to use an oven! I've just eaten dinner but my mouth is watering.
Well done!

Sarah

[Frances]

Cool! Great cook up!

I always wonder what I should cook with the low heats at the end of a firing... that should also work for maccaroons, right?

[arevalo53anos]

Frances:

Yes, the main difference between maccaroons and meringues is the use of the sugar diluted in water (caramelized?) with the white eggs slow and carefully mixed.
The consistence of the maccaroons is lighty more dense than meringues and the temperature to bake them is low, too (50 to 100 C)

Luis