Hints and Tips
Condensation and steam" The thickness, the material and the colour of
When food is heated it produces steam in thethe pan will influence the cooking results.
same way as a boiling kettle. The oven vents" When cooking, certain dishes increase in
allow some of this steam to escape. However,volume, ensure the pan is large enough.
always stand back from the oven when" To prevent fat dripping when roasting use tall
opening the oven door to allow any build up ofrim pans proportional to the item being
steam or heat to release.roasted.
If the steam comes into contact with a cool
surface on the outside of the oven, e.g. a trim, it" Prick the skin of poultry and sausages with a
fork before cooking to avoid spitting.
will condense and produce water droplets. This" Use heatproof glass dishes for soufflés.
is quite normal and is not a fault with the oven.
To prevent discolouration, regularly wipe awayThe effects of dishes on cooking results
condensation and also soilage from surfaces.Dishes and tins vary in their thickness,
Cookwareconductivity, colour, etc. which affects the way
Use any ovenproof cookware, which willthey transmit heat to the food inside them.
withstand temperatures of 275°C.
A Aluminium, earthenware, oven glassware
Oven dishes, etc. must not be placed directlyand bright shiny utensils reduce cooking and
base browning.
on the oven base.
Oven CookingB Enamelled cast iron, anodised aluminium,
" Turn off the oven 5 minutes before the end ofaluminium with non-stick interior and coloured
cooking time, and use residual heat toexterior and dark, heavy utensils increase
complete the cooking.cooking and base browning.
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