13
461306345 (A-001)
INSTRUCTIONS FOR THE USER
USEFUL COOKING TIPS
Cakes and bread:
•
Heat the oven for at least 15 minutes before you
start cooking bread or cakes.
•
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 fl our 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 fi sh 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
fi nish cooking it.
Grilling:
• Sparingly grease and fl avour the food before
grilling it.
•
Always use the grill pan to catch the juices that drip
from the meat during grilling (see fi g. 11).
•
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 under the wings after about half an hour 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.
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