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• Do not open the door during baking
because the cold air would stop the
yeast from rising.
• When the cake is cooked turn the
oven off and leave it in for about 10
minutes.
• Do not use the enamelled oven tray
or drip pan, supplied with the oven, to
cook cakes in.
• How do you know when the cake is
cooked? About 5 minutes before the
end of cooking time, put a cake tester
or skewer in the highest part of the
cake. If it comes out clean the cake is
cooked.
• And if the cake sinks? The next
time use less liquids or lower the
temperature 10°C.
• If the cake is too dry: Make some tiny
holes with a toothpick and pour some
drops of fruit juice or spirits on it. The
next time, increase the temperature
10°C and set a shorter cooking time.
• If the cake is too dark on top: the next
time put the cake on a lower shelf,
cook it at a lower temperature and
longer.
• If the top of the cake is burnt: cut
off the burnt layer and cover with
sugar or decorate it with cream, jam,
confectioner’s cream, etc..
• If the cake is too dark underneath: the
next time place it on a higher shelf and
cook it at a lower temperature.
• If the cake or bread is cooked nicely
outside but is still uncooked inside: the
next time use less liquids, cook at a
lower temperature and longer.
• If the cake will not come out of the tin:
slide a knife around the edges, place a
damp cloth over the cake and turn the
tin upside down. The next time grease
the tin well and sprinkle it with flour or
bread crumbs.
• If the biscuits will not come away from
the baking tray: put the tray back in
the oven for a while and lift the biscuits
up before they cool. The next time
use a sheet of baking parchment to
prevent this happening again.
Meat:
• If, when cooking meat, the time
needed is more than 40 minutes, turn
the oven off 10 minutes before the end
of cooking time to exploit the residual
heat (energy saving).
• Your roast will be juicier if cooked in a
closed pan; it will be crispier if cooked
without a lid.
• Normally white meat, poultry and fish
need medium temperatures (less than
200°C).
• To cook “rare” red meats, high
temperatures (over 200°C) and short
cooking times are needed.
• For a tasty roast, lard and spice the
meat.
• If your roast is tough: the next time
leave the meat to ripen longer.
• If your roast is too dark on top or
underneath: the next time put it on
a higher or lower shelf, lower the
temperature and cook longer.
• Your roast is underdone? Cut it in
slices, arrange the slices on a baking
tray with the gravy and finish cooking it.
Grilling:
• Sparingly grease and flavour the food
before grilling it.
• Always use the grill pan to catch the
juices that drip from the meat during
grilling (fig.5-7 ).
• Always put a little water in the drip
pan. The water prevents the grease
from burning and from giving off bad
smells and smoke. Add more water
during cooking because it evaporates.
• Turn the food half way through
cooking.
• If you are grilling fatty poultry (goose)
pierce the skin so the fat can drip
away.
The aluminium can be easily corroded
if it comes into contact with organic
acids present in the foods or added
during baking (vinegar, lemon juice).
Therefore it is advised not to put
directly the foods on aluminium or
enamelled trays, but ALWAYS use the
proper oven paper.
