SC - Oven temperatures

[Robin Carroll-Mann]

I'm trying a different bizcocho recipe, and I've run into a snag with the 
baking directions.  They say (paraphrased) to bake them until they are 
cooked, then take them out.  Close up the oven and let it sit for half an 
hour to one hour, then return the bizcochos to the oven and let them sit 
for 4-5 hours.  Clearly, this is meant to let some of the heat dissipate, 
then use the lower temperature to dry out the cookies until they are firm 
and crisp.

Following these directions to the letter may work with a medieval wood-
fired oven, but my electric oven behaves rather differently.  Once turned 
off, the heat diminishes very rapidly.

The bizcochos -- which were the size of thick sugar cookies -- cooked 
to brownness in 13 minutes in a 350 F oven.  They were just done 
inside and rather chewey at that point.  I took them out for 30 minutes, 
then returned them to the oven, but it was clear at that point that the 
remaining heat was not enough to dry them out, and it was getting late, 
and I threw them out to avoid "the near occasion of sin", as I believe the 
Caholics say.  (Why oh why do I cook stuff I really shouldn't eat?)

They have a high sugar content, and brown quickly, so I wonder if I 
should be going for a faster bake at a higher temperature, then dry them 
in a very low oven (100F-250F???).

Anyone here experienced with medieval ovens to give me some 
temperature guidelines?


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net