USING THE OVEN
Roasting joints
•
Allow all joints to sit at room temperature for at least
1 hour before roasting. Remove any excess fat to pre-
vent smoke and smells.
•
Wherever possible use earthenware rather than glass
dishes (less spitting) big enough to contain the joint
easily.
•
Do not sprinkle with salt before cooking as this dries
the meat out.
•
Add a few tbsp of warm water to the roasting dish to
prevent the juices burning.
•
Cooking time
Beef joint (rare) from 10 to 15 min for 500g.
Pork roast from 35 to 40 minutes for 500g
Veal roast from 30 to 40 minutes for 500g.
•
After removing from the oven, wrap the joint in kit-
chen foil and leave to recover for 10 to 15 mins. The
meat will be more
succulent and tender and the meat a uniform colour.
•
Grilling meat : Drizzle with a thin layer of oil. Avoid
pricking red meat and use a spatula or tongs to turn
over.
•
Prick poultry skin under the wings so the juices can
run out without spitting.
Baking cakes
•
Choosing your cake tin:
Avoid bright shiny tins:
•They require longer cooking times.
•The oven has to be pre-heated.
Use non-stick tins for flans, pies and
quiches. These give crisper golden pastry on the base.
•
Tip:
Even if your tins are non-stick, use baking parch-
ment to protect them. It makes it easier to turn flans
etc. out. Use it too to line enamelled tins to protect
the coating from fruit acids.Always add yeast last and
avoid contact with salt, which will destroy the yeast's
properties.
When you use the fan feature we
recommend that you reduce cooking temperatures by
30-50ºC compared with a conventional oven and
extend the cooking time by 5 to 10 minutes.
Cooking vegetables
•
When preparing a dish topped with
layered potatoes, pre- cook the sliced potatoes in
water or milk.
•
To peel peppers, place them under a hot grill turning
frequently until the skin
bubbles. Pop into a plastic bag for a few minutes and
the skin will peel away easily.
•
When stuffing tomatoes, slice off one end and scoop
out the pulp and pips. Salt the inside and leave to
drain on a grid before stuffing.
•
Drain cooked leeks and chicory thoroughly before
coating with a sauce (ham or béchamel) otherwise the
cooking liquid will water down the sauce.
•
Mix grated cheese with breadcrumbs for a topping
that is brown and crispy.
Cooking on several levels : function
PRE-HEAT THE OVEN BEFORE COOKING THE DISH
•
Several dishes (similar or different) can be cooked at the same time without any contamination of smell or taste, provided they require the same temper
ature. The dishes
cooked can require different lengths of cooking. The cooking times shown in the table for each dish should be extended by 10 to 20 minutes.
All reproduction prohibited
•
When cooking times are long, turn the oven off 5 to 10 minutes before the end and use the residual heat to finish the dish.
Dessert puffs
1 enamel dish + 2 shelves
2 flans
2 shelves
1 fish +1 flan
2 shelves
1
5
3
2 enamel dishs
1
3
1
3
1
3
CZ5701199 EN 10/11