Roasting Joints; Baking Cakes - Atag ZX4570G Mode D'emploi

USING YOUR APPLIANCE

Roasting joints

Baking cakes

EN 16
• Allow all joints to sit at room temperature for at least 1 hour before
roasting. Remove any excess fat to prevent smoke and smells.
• Wherever possible use earthenware rather than glass dishes (less
spitting) big enough to contain the joint easily.
• Do not sprinkle with salt before cooking as this dries the meat out.
• Add a few tbsp of warm water to the roasting dish to prevent the
juices burning.
Cooking time
• Beef joint (rare) from 10 to 15 min for 500 g.
• Pork roast from 35 to 40 minutes for 500 g
• Veal roast from 30 to 40 minutes for 500 g.
• After removing from the oven, wrap the joint in kitchen foil and
leave to recover for 10 to 15 mins. The meat will be more succulent
and tender and the meat a uniform colour.
Grilling meat
• Drizzle with a thin layer of oil. Avoid pricking red meat and use a
spatula or tongs to turn over.
• Prick poultry skin under the wings so the juices can run out without
spitting.
Choosing your cake tin:
Avoid bright shiny tins:
• They require longer cooking times.
• The oven has to be preheated.
Use nonstick tins for flans, pies and quiches. These give crisper
golden pastry on the base.
Tip
Even if your tins are nonstick, use baking parchment to protect them.
It makes it easier to turn flans etc. out. Use it too to line enamelled tins
to protect the coating from fruit acids. Always add yeast last and avoid
contact with salt, which will destroy the yeast's properties.