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COOKING ADVICES
MEAT :
It is better not to salt meats until after cooking as salt encourages the meat to splatter fat.
This will dirty the oven and make a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking
time is longer than in a preheated oven, but it cooks through to the centre better as the heat
has more time to penetrate the joint.
CORRECT PRE-HEATING IS THE BASIS OF SUCCESSFUL RED MEAT COOKERY.
CAKE - PASTRIES AND BISCUITS
:
Avoid using shiny moulds because they reflect heat and can spoil your cakes. If your cakes
brown too quickly, cover them with greaseproof paper or aluminium foil.
Caution : the correct way to use foil is with the shiny side inwards. If not the heat is reflected
by the shiny surface and does not penetrate the cake.
Avoid opening the door during the first 20 to 25 minutes of cooking : sponge cake, soufflés,
brioche, etc., will tend to fall.
You can check if cakes are done, by pricking the centre with a knife blade or metal knitting
needle. If the blade comes out nice and dry, your cake is ready, and you can stop the
cooking. If the blade comes out moist or with bits of cake attached, continue baking but
slightly lower the thermostat so that it finished off without burning.
The following instructions are for guidance only. You may wish to alter them according
to your own experience or your personal taste.
Pre-heating times :
. 20 minutes between 210 and 230°C
. 15 minutes between 140 and 190°C
. 10 minutes between 65 and 115°C
