Breizh Poellrezh SF - Douarañ Santel
Breizh Poellrezh SF - Douarañ Santel

Advice, Hints & Tips

 

Hopefully the answers on this page will help everyone, if you have a question you would like answered here please do not hesitate to contact me.

Why do I get so confused by oven temperatures? I have a Gas oven and the recipe shows the temperature in Fahrenheit!

Do not be confused , here is a rough conversion table with some guidelines, but please remember that fan assisted ovens are usually set approximately 25 degrees Celsius ( approximately 50 degrees Fahrenheit) lower than others and cooking time is reduced by 10 minutes for every hour of cooking time.

GAS CELSIUS FAHRENHEIT HEAT
¼ 110° 225° Cool /Very Slow Cook -
Good temperature for rising bread
½ 125° 250° Cool /Very Slow Cook -
ideal for warming plates and dishes
1 140° 275° Warm/Slow Good for slow cook meals - i.e. casseroles, ragout,
 cassoulet.
2 150° 300° Warmish, slow cook
3 165° 325° Warm/Moderate - Reheating casseroles pies etc -
meat dishes should simmer for ½ hour at this
temperature to kill off any bacteria
4 180° 350° Moderate - ideal temperature for most cakes
5 190° 375° Moderately Hot - ideal temperature for Pizza
6 200° 400° Quite hot - a good mid-range temperature if
you are unsure
7 220° 425° Hot - ideal temperature for roasting potatoes
and vegetables
8 230° 450° Very Hot - a good bread baking temperature
9 240° 475° Extremely Hot - only for use by experts

Why aren't all recipe books using the same measurements?

Hopefully the chart below will be of some help

Why doesn't my conserve always set?

The setting of conserves, jams and marmalades all depend on the pectin content and the acidity of the fruit

Pectin & Acid Chart
This is a guide to the pectin and acid content of popular preserving fruits.

Fruit Pectin
Content
Acidity Fruit Pectin
Content
Acidity
Blackcurrants  High  High  Morello (cooking) Cherries  Medium  Medium
Crab Apples High All Plums (ripe) Medium Medium
Cranberries (unripe) High Medium Raspberries Medium Medium
Gooseberries High High  Blackberries Medium Medium
Plums (unripe) Damsons High High Blueberries
(Variable pectin content)
Medium Medium
Quinces High High - Medium Wild Blackberries (Brambles) Medium Medium
Red & White Currants High High Cherries (Dessert) Low Low
Citrus Fruits (pectin found in
skins, peel and pith)
High - Medium High - Medium  Grape (ripe)
(Variable pectin content)
Low Low
 Cooking Apples High - Medium High - Medium Melons Low Low
 Apricots Medium Medium  Nectarines Low Low
 Cranberries (ripe) Medium Medium  Peaches Low Low
 Grapes (unripe)
(Variable pectin content)
Medium Medium  Pears Low Low
 Loganberries Medium Medium  Rhubarb Low High
 Medlars Medium Low  Strawberries Low Low

Seasonal Fruit & Vegetable Chart

This will assist you in planning your preserving throughout the year

 

Spring

(March- May)

Summer (June-August)

Autumn

(September - November)

Winter

(December-Frebruary)

Fruit Rhubarb

 

Blueberries
Currants
Elderflowers

Greengages
Loganberries
Plums
Raspberries
Strawberries
Tayberries

Apples
Blackberries
Damsons
Elderberries
Pears
Plums
Quince
Sloes
Apples
Pears
Vegetables

Asparagus

Cauliflower

Cucumber
Jersey Royal - New Potatoes
Purple Sprouting Broccoli
Radishes
Savoy Cabbage
Sorrel
Spinach
Spring Greens
Spring Onion
Watercress

Aubergine
Beetroot
Broad Beans
Broccoli
Carrots
Courgettes
Cucumber
Fennel
Fresh Peas
Garlic
Green Beans
Lettuce and Salad Leaves
New potatoes
Radishes
Rocket
Runner Beans
Salad Onions
Sorrel
Tomatoes
Watercress
Beetroot
Carrot
Celeriac
Fennel
Field - Mushrooms
Kale
Leeks
Lettuce
Marrow
Potatoes
Pumpkin
Rocket
Sorrel
Squashes
Sweetcorn
Tomatoes
Watercress
Beetroot
Brussels Sprouts
Cabbage
Cauliflower
Celeriac
Chicory
Fennel
Jerusalem -Artichoke
Kale
Leeks
Parsnips
Potatoes
Red Cabbage
Swede
Turnips
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