raw dough or mix should therefore be fairlykept hot in the oven which should be turned
difficult to detach from the spoon or beater.down to the minimum temperature.
If three shelves are filled with cakes and tarts
simultaneously, it is advisable to slot in anWarning! - Do not place objects on
extra shelf between the two lower shelvesthe bottom of the oven and do not
(Fig. 5).cover it with aluminium foil while
cooking, as you can damage the
For cooking meat and fishenamelled surfaces and the food you
Meat cooked in the oven should weigh atare cooking.
least 1 kg to prevent it from becoming tooAlways place pans, heat-resisting
dry during cooking. Very tender red meat topans and aluminium foils on the oven
be cooked rare, i.e. well cooked on theshelves.
outside but extremely juicy inside, requiresWarning! - Be careful when you insert
high-temperature cooking (200-220 °C).
White meat, poultry and fish instead requireand extract the grid and the dripping
low-temperature cooking (150-175 °C).pan from the oven in order not to
The ingredients for the accompanying saucedamage the enamelled surfaces of
or gravy should be put in the baking pan atthe oven cavity.
the very beginning only when cooking times
are short.
Otherwise they should be added during theCooking times
last half hour. A simple way of checkingCooking times vary according to the type of
whether meat is done or not is to press itfood to be cooked, its consistency, and
with a spoon; if the meat does not yieldvolume.We suggest that you take particular
under this pressure it means that it is donenote of your first cooking experiments with
to a turn. In the case of roast beef and filletthe oven, since operating in the same
steaks, the inside of which should remainconditions for the same dishes you will of
fairly pink in color, cooking times must becourse obtain similar results.
short.Only experience will enable you to make
The meat can be cooked in a baking panthe appropriate changes to values given
or else directly on the shelf - in this case aon charts.
dripping pan must obviously be placed
underneath the shelf to collect the juice.
Should you cook very fat food, place the
meat directly on the grill and the grill overFan cooking
the dripping pan in order not to dirty the oven.
Once the meat is cooked, it is advisable to
let it rest for at least 15 minutes before
carving so that the juice does not seep out.4
To prevent the formation of too much smoke3
in the oven during roasting, it is a good idea2
to pour a little water into the dripping pan1
and?to prevent steam?to add a little bit
more during cooking if the original amount
dries up too much.
Before serving, the various courses can beFig. 5
26 |
ACEC
