Roasting joints
•
Allow all joints to sit at room
temperature for at least 1 hour before
roasting. Remove any excess fat to
prevent smoke and smells.
•
Wherever possible use earthenware
rather than glass dishes (less spitting)
big enough to contain the joint easily.
•
Do not sprinkle with salt before
cooking as this dries the meat out.
•
Add a few tbsp of warm water to the
roasting dish to prevent the juices
burning.
• Cooking time
- Roast beef 10 to 15 min for 500 g.
- Roast pork 35 to 40 min for 500 g.
- Roast Veal 30 to 40 min for 500 g.
•
After removing from the oven, wrap
the joint in kitchen foil and leave to
recover for 10 to 15 mins. The meat
will be more succulent and tender, and
more uniform in colour.
• Grilling meat
: Drizzle with a thin
layer of oil. Avoid pricking red meat
and use a spatula or tongs to turn
over.
•
Prick poultry skin under the wings so
the juices can run out without spitting.
Baking cakes
• Choosing your cake tin:
Avoid bright shiny tins:
- They require longer cooking times.
- The oven has to be pre-heated.
Use
non-stick tins
for flans, pies
and quiches. These give crisper
golden pastry on the base.
• Tip:
Even if your tins are non-stick, use
baking parchment
to protect them.
It makes it easier to turn flans etc.
out. Use it too to line enamelled tins
to protect the coating from fruit acids.
Always add yeast last and avoid
contact with salt, which will destroy
the yeast's properties.
Cooking vegetables
•
When preparing a dish topped with
layered potatoes, pre- cook the sliced
potatoes in water or milk.
•
To peel peppers, place them under
a hot grill turning frequently until the
skin bubbles. Pop into a plastic bag
for a few minutes and the skin will
peel away easily.
•
When stuffing tomatoes, slice off
one end and scoop out the pulp and
pips. Salt the inside and leave to drain
on a grid before stuffing.
•
Drain cooked leeks and chicory
thoroughly before coating with a
sauce (ham or béchamel) otherwise
the cooking liquid will water down the
sauce.
•
Mix grated cheese with
breadcrumbs for a topping that is
brown and crispy.
•
When cooking times are long, turn the oven off 5 to 10 minutes before the end and use the residual
heat to finish the dish.
Using the oven
After Sales Service
Caution! Be sure to keep these instructions in a safe place after having copied the
information from the identification plate on the cooker housing (open the lower
door or the draw).
Serial number
BRANDT APPLIANCES SAS
7 RUE HENRI BECQUEREL
92500 RUEIL MALMAISON
TYPE
9962-8631
- 05/03
99628631_GB_A.qxd 12/05/03 16:03 Page 8
