New range of baking containers

Press, 14 June 1983, Page 17

New range of baking containers

Because of the general interest and public response to this Microwave Consultants column, we have happily decided to continue it indefinitely. There are always new, exciting developments in the microwave cooking field and, this week, I would like to talk about a new range of baking containers which have just become available in Christchurch. Peter and Judith McKaskell, of Metayer Trading Company, have developed and designed a range of plastic cookware especially for microwave use. In Peter’s own words, the range has been designed on the basis of the most efficient usage and attractive appearance which will enhance any kitchen. We have tested this cookware for Peter and Judith, and are delighted with the results.

The range consists of four different sizes in bowls, book stands, serviette holders, hors d’oeuvres trays and large trays in clear amber or smoke-col-oured plastic. The latest addition of muffin containers and ring or tube containers are designed for microwave owners because they give the best results for baking, this is a type of container which has not been available previously. Both types of containers are made of clear plastic, which is an advantage because you can see the cakes cooking, and this minimises the risk of overcooking. I am delighted that a Christchurch company is the first to produce a microwave baking range and wish Metayer Trading Co. success in future developments. The following recipes are some which are particularly successful cooked in the

new containers. They have been tested in a 650W oven: BRAN MUFFINS (A large mixture which will keep in the refrigerator for several days). 2 eggs, 0.5 litres milk, teaspoons baking soda, V2 cup oil or butter, 1 cup sultanas, 2Vz cups plain flour, V/z cups sugar, 1 tspn salt, 215 gm bran. Beat the eggs and blend with milk, add the flour,

sugar, soda and salt. Mix in the oil or melted butter, bran and sultanas. Allow the batter to set for 24 hours in the refrigerator. Fill the muffin containers half full with batter. Cook on high for 3%4min, testing after the first three minutes. BANANA NUT CAKE cup melted butter, ’A cup milk, 1 egg, Ms cup mashed ripe banana, 14 tspon baking soda, 1 cup

flour, % cup chopped nuts, % tspn baking powder, Si cup brown sugar, tspn salt. Combine the butter, milk, egg, banana and sugar. Add the flour, nuts and baking powder, salt and baking soda; stirring only until the flour is moistened. Pour into the ring container. Cook on medium for 8-10 min. Let stand for lOmin. Turn out and ice with lemon frosting.