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In article >,
says...
> Pavlova
>
> Hi there - I recorded a mini pavlova recipe from a top NZ restaurant
> cook the other day and followed the recipe diligently. I don't need
> to describe the method - it's fairly standard. It was the cooking
> that was the problem. The recipe required 30mins at 150 deg C and
> then reduced to 130 deg C for a further 30 mins. Remove.
>
> No oven option was mentioned. I cooked them on fan force.
> They cracked all over the place. The insides were nice and
> marshmallowy but the shapes had gone.
>
> I want to know if I should have cooked them using the conventional
> oven method and not anything to do with the fan.
>
> Be glad of any help guys.
>
> Cheers
>
> Daisy

I looked it up in my Edmonds Cookbook (the Standard Antipodean Hausfrau
Reference) - all it says to cook pav. slowly at around 250 degrees F for
1 to 1 1/2 hours. I expect this will be in a conventional oven the way
it's framed. (also considering the age of my book - it dates back to
_before_ fan ovens).

h.t.h. -Peter

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