ROSIERES RCP12IN Notice D'emploi Et D'installation page 51

COOKING HINTS
Temperatures and cooking times are given as guidance for oven use.
Personal experience should then let you adapt these settings to your own
taste.
Remember that cooking at higher temperatures causes more spattering,
and the oven becomes dirty causing smoke. It is better to slightly reduce the
cooking temperature, even if it means increasing the cooking time.
FISH
Recipe Cooking
Trout or Conventional
Bream cooking
Monk fish or Conventional
Salmon cooking
Salmon steak Fan cooking
Fillet of sole Fan cooking
Grilled fish Grill
MEAT
It is better not to salt meat until after cooking as salt encourages the meat
to spatter fat. This will dirty the oven and generate a lot of smoke.
Joints of white meat, pork, veal, lamb and fish can be put into a cold oven.
The cooking time is longer than for a preheated oven, but it cooks through
to the middle of the food as the heat has more time to penetrate.
Correct preheating is the basis of successful red meat cookery.
FOR GRILLING
Preparing for a mixed grill:
Remove the meat from the refrigerator a few hours before grilling. Lay it on
several layers of kitchen roll: this improves sealing, making it tastier and
ensures that it cooks right through to the centre.
Add pepper and spices to the meat before grilling, but add any salt after
cooking. This way it will seal and stay moist. Baste all the food to be cooked
with a little oil. This is best done with a wide flat basting brush. Then
sprinkle with more pepper and herbs.
Put the grill dish into the oven.
During cooking:
Never pierce the food during cooking, or when you turn it over: juice
runs out and the meat becomes dry.
Oven walls are equipped with
different shelf positions numbered
from the bottom.
Quantity Cooking °C
Method
1 kg whole 220°C
1 kg poached 220°C
6 pieces 140-160°C
6 pieces 160°C
6 fillets 275°C
Cooking Shelf
time
from bottom of
the oven
30 min 1
30 min 1
10-15 min 1
15-20 min 1
2 X 5 min 4
position
15 -