We upgraded the oven on Opal Lady from the standard model to a Viking Thermal Convection Freestanding model. The Installation required it to be built in at floor level and stainless steel rails (fiddle rails) around the cooktop to stop the saucepans falling off the top at sea. The oven is much larger and is thermostatrically controlled. There are 4 large rings on the top that enable us to use very large saucepans, very useful down here to cook the crayfish and the numerous pots of soup that are keeping us warm in Tassies’ cold winter.
After baking Beths’ Sponge Cake recipe for the first time I then baked a Date Slice. For the Recipe go to my Recipe Page.
