My gas oven is pretty old ,has no tempreture settings and it goes too high after like 20 min or so im not sure
I don't know how to set it ,whether to preheat it on the highest then turn it off and leave the pavlova inside for the next day OR Preaheat it on the lowest for like 5 min, leave pavlova inside for like 20/30 min then turn off the oven and leave it for the next day as well OR do something entirly different im too confused at this point !
The key to pavlova is low steady heat. It’s a meringue and basically the you are drying it out slowly so the outside gets crusty but the inside stays soft. In fact the bottom rack of the oven is best.
Unpredictable temp flares will probably ruin it or make “weepy” (oozing out on the bottom)
The best solution: Can you bake it in someone else’s oven?
Edit: spelling
Pavs aren’t “hard” compared to some desserts but the oven temp being steady and predictable are really important. I have no solution for an unpredictable oven temp.
Not sure where you live but in most US shops you can get a reliable oven thermometer for $5. I have a new oven but would never think of baking without a thermometer. It will tell you exactly what temp your oven is at during every stage from preheating through cool down.
That sounds pretty amazing! How does it work please , can i still able to see the temperature without opening the door? My oven's door is opaque not a glass one
You would have to open the oven door to read a traditional thermometer but there are some that have a wire connected to the digital display that stays outside the oven. Those are pricier than $5 though.
Thank you so much ❤️
Even new ovens can have hot spots. Slightly hotter where the heating elements are. An oven thermometer is a really great thing.
Buy an oven thermometer. Not expensive.