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For cooking meat and fish
Meat cooked in the oven should weigh at least
1 kg to prevent it from becoming too dry dur-
ing cooking. Very tender red meat to be
cooked rare, i.e. well cooked on the outside
but extremely juicy inside, requires
high-temperature cooking (200°C-230°C).
White meat, poultry and fish instead require
low-temperature cooking (150°C-175°C).
The ingredients for the accompanying sauce
or gravy should be put in the baking pan at
the very beginning only when cooking times
are short.
Otherwise they should be added during the
last half hour. A simple way of checking
whether meat is done or not is to press it
with a spoon; if the meat does not yield under
this pressure it means that it is done to a
turn. In the case of roast beef and fillet steaks,
the inside of which should remain fairly pink
in color, cooking times must be short.
The meat can be cooked in a baking pan or
else directly on the shelf - in this case a
dripping pan must obviously be placed
underneath the shelf to collect the juice.
Should you cook very fat food, place the meat
directly on the grill and the grill over the
dripping pan in order not to dirty the oven.
Once the meat is cooked, it is advisable to
let it rest for at least 15 minutes before carving
so that the juice does not seep out.
To prevent the formation of too much smoke
in the oven during roasting, it is a good idea
to pour a little water into the dripping pan
and—to prevent steam—to add a little bit
more during cooking if the original amount
dries up too much.
Before serving, the various courses can be
kept hot in the oven which should be turned
down to the minimum temperature.
Cooking times
Cooking times vary according to the type of
food to be cooked, its consistency, and
volume.We suggest that you take particular
note of your first cooking experiments with the
oven, since operating in the same conditions
for the same dishes you will of course obtain
similar results. Only experience will enable you
to make the appropriate changes to values
given on charts.
