Pelgrim OKW740RVS Mode D'emploi page 111

USING YOUR OVEN
Beef, pork, lamb
• You must take all meat out of the refrigerator well before cooking
it: cold-hot temperature shocks toughen meat; this way you will
produce roast beef that is browned outside, red inside and warm
in the middle. Do not salt before cooking: salt absorbs the blood
and dries out the meat. Use spatulas to turn the meat: if you pierce
the meat, the blood runs. Always let meat rest after cooking for 5
to 10 minutes: wrap it in a sheet of aluminium foil and place in a
warm oven: this allows the blood drawn towards the outside during
cooking to return to the middle and moisten the roast.
• Use earthenware roasting dishes: glass encourages grease
splashes.
• Do not cook in the enamelled drip tray.
• Avoid sticking garlic cloves into a leg of lamb, this will cause it to
lose its blood; rather slip the garlic between the meat and the bone
or cook unpeeled cloves alongside the lamb and crush them when
cooking is complete to season the sauce; strain it and serve it very
hot in a gravy boat.
Fish
• When you buy it, it should smell pleasant and not too "fishy".
• The body should be firm and rigid and the scales should be firmly
stuck to the skin; the eyes should be bright and rounded and the
gills look shiny and moist.
Tarts, quiches
• Avoid glass and porcelain dishes: because they are too thick, they
extend the cooking time and the bottom of the crust is not crispy.
• With fruit, the bottom of the tart risks becoming soggy: just add a
few spoonfuls of fine semolina, crushed biscuit crumbs, almond
powder or tapioca, which will absorb the juice during cooking.
• With high-water content or frozen vegetables (leeks, spinach,
broccoli or tomatoes) you can sprinkle in a tablespoon of corn flour.
Pizza
• To prevent cheese or tomato sauce from dripping in the oven, you
can place a piece of parchment paper between the shelf and the
pizza.
EN 15