Hints and Tips
Condensation and steamOven Cooking
When food is heated it produces steam in the" Turn off the oven 5 minutes before the end of
same way as a boiling kettle. The oven ventscooking time, and use residual heat to
allow some of this steam to escape. However,complete the cooking.
always stand back from the oven when" The thickness, the material and the colour of
opening the oven door to allow any build up ofthe pan will influence the cooking results.
steam or heat to release." When cooking, certain dishes increase in
If the steam comes into contact with a coolvolume, ensure the pan is large enough.
surface on the outside of the oven, e.g. a trim, it" To prevent fat dripping when roasting use tall
will condense and produce water droplets. Thisrim pans proportional to the item being
is quite normal and is not a fault with the oven.roasted.
To prevent discolouration, regularly wipe away" Prick the skin of poultry and sausages with a
condensation and also soilage from surfaces.fork before cooking to avoid spitting.
" Use heatproof glass dishes for soufflés.
Cookware
Use any ovenproof cookware, which willThe effects of dishes on cooking results
withstand temperatures of 250°C.Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the way
Oven dishes, etc. should not be placedthey transmit heat to the food inside them.
directly on the oven base.
A Aluminium, earthenware, oven glassware
and bright shiny utensils reduce cooking and
base browning.
B Enamelled cast iron, anodised aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase
cooking and base browning.
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