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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 flour 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.
USER'S INSTRUCTIONS
19
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 fish 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 finish cooking it.
Grilling:
•
Sparingly grease and flavour the food
before grilling it.
•
Always use the grill pan to catch the juices
that drip from the meat during grilling (see
fig. 1 or 2).
•
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.
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