Cooking Meat; Cooking Fish; Cooking Times - Brandy Best BCGEC60 Notice D'emploi

when you are baking dishes which have to rise (e.g. soufflés). The blast of cold air will prevent the rising
process. In order to check if the cake is ready, insert a toothpick into the mixture; if it comes out clean, the
cake is ready. Wait until at least ¾ of the cooking time has expired before checking.
As a general rule, remember that a dish which is well-cooked on the outside but not sufficiently cooked on
the inside should have been baked at a lower temperature for a longer time. If the opposite is true and the
texture is dry, it should have been baked for a shorter time at a higher temperature.

Cooking meat

If you want a joint with a good colour, use a very small amount of oil.
For a lean cut use oil, butter or a little of each. On the other hand, neither butter nor oil is necessary if the
cut has a layer of fat.
If the cut has a layer of fat only on one side, put it in the oven with this side facing up; when the fat runs it
will grease the bottom sufficiently.
Red meat must be removed from the fridge one hour before cooking. If not the sudden change of
temperature will cause it to become hard.
A joint (especially if it consists of red meat) must not be salted before cooking, as the salt prevents the
juices and blood from escaping the meat, thereby preventing the creation of a well-browned rind. It is
advised that you salt the outside of the meat just after the halfway point in cooking.
Place the joint in the oven in a deep dish, this will protect the meat from drying out, and allows for a more
gradual cooking.
Meat must be placed in an ovenproof dish into the oven or on the grill, below which the drip pan will be
placed collect the juices. These will be used as an ingredient in the sauce which must only be poured
directly on the plate if the cooking time is brief; if not they must be added during the last half hour.
Begin cooking raw meat at a higher temperature, reducing the heat to finish cooking deeply. The cooking
temperature for white meat must be controlled throughout cooking. The level of doneness can be checked
by pressing the meat with a fork. At the end of the cooking time, it is advised that you wait at least 15
minutes before cutting the meat in order to avoiding losing the flavour.

Cooking fish

Cook small fish at a high temperature from start to finish.
Cook medium sized fish at a higher temperature initially, then gradually reduce the heat from start to finish.
Check that the fish is cooked; the meat should be white and opaque, except in the case of salmon, trout or
similar fish.
An ideal cooking time for fish is one which leaves a slight pink tint when finished.

Cooking times

Cooking times can vary according to the type of food, consistency, and volume. It is recommended that
you observe when cooking for the first time, and check the result in similar conditions, in order to see the
results obtained.
Nevertheless, you should still carefully follow the instructions in the recipe you are following.
CAUTION: Do not place any implements on the base of the oven during use, including drip pans,
cake moulds, pans, Pyrex dishes, aluminium foil and others. A lack of heat could affect the result of
your cooking, as well as damaging the oven itself.
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