Blanco BOSE 69PX, Руководство по установке, Страница: 29 / 32

28
EN
TIPS
VEGETABLES
For a smoother potato gratin, pre-cook the potatoes sliced into rounds in milk or milk +
cream for about twenty minutes.
To prepare stuffed tomatoes: after cutting off the tops, remove the seeds, sprinkle some
salt inside them and put them upside down on a mesh so they drain before stuffing them.
FISH
When buying it, it should smell pleasant and not too
“fishy”.
The body should be firm and rigid and the scales should be firmly stuck to the skin; the
eyes should be bright and rounded and gills should appear shiny and moist.
CHICKEN
Choose a dish size suitable for the chicken so the fat does not burn.For tastier chicken
rub marinate under the skin. Do not use fresh chopped herds when roasting chicken
as they will burn.
MEAT IN GENERAL
Cuts for Roasting:
BEEF: Fillet, rump, topside, sirloin, rib roast
LAMB: Rack of lamb, rolled loin, shoulder, leg
PORK: Shoulder, belly, loin, rib roast, loin blade
Cuts for Braising/Slow cooking:
BEEF: Chuck/blade, brisket, shin, veal shank
LAMB: Shank, shoulder, chuck, diced lamb
PORK: Spare ribs, hocks, shin
PIZZA
To prevent cheese or tomato sauce from dripping in the oven, you can place a piece of
parchment paper between the grid and the pizza. Alternatively, you can use a pizza stone
in the oven to enhance the texture. Note: Pizza stone must be preheated for best results.
TARTS/QUICHES
Avoid glass and porcelain dishes: because they are too thick, they extend the cooking time
and the bottom of the crust is not crispy.
With fruit, the bottom of the tart risks becoming soggy: just add a few spoonfuls of fine
semolina, crushed biscuit crumbs, almond powder or tapioca, which will absorb the juice
during cooking.
BISCUITS
:
make sure that biscuits are placed even and spaciously on the tray as they will
CAKES
:
spread during cooking. Do not place cookie dough too close to the edges of the
tray.
Place cake in the centre of the oven for even cooking. Always cool cakes for 5 to 10
minutes in the pan on a rack before unmoulding.