18
TIPS FOR OVEN COOKING
For baking cakes:
Pre-heat the oven for at least 10minutes before use.
Do not open the oven door when baking. The jet of cold air will block the raising
block the raising process of some cakes, pastries and soufflés.
To check if your cake is baked, insert a toothpick into the mixture; if it comes out
clean, the cake is ready. Wait until at least 3/4 of the cooking time has passed
before doing this check.
As a general rule remember that:
A dish which is well - cooked on the outside but not sufficiently cooked inside would
have required a lower temperature and longer cooking time.
On the contrary, a "dry" texture would have required a shorter time and higher cooking
temperature.
For cooking meat:
Meat to be cooked in the oven should weigh at least 1 kilogram to avoid
becoming too dry. If you want to roasts with a good colour, use very little oil.
If the piece of meat is lean, use oil or butter or a little of both.
Butter or oil on the other hand unnecessary if the piece as a strip of fat. If the
piece has a strip of fat on one side only, put it in the oven with this side upwards:
When melting the fat will grease the lower side sufficiently.
Red meat should be removed from the fridge one hour before cooking otherwise
the sudden change of temperature could cause it to become tough. A roast,
especially for red meat, must not be salted at the beginning of cooking as salt
causes juices and blood to seep out of the meat, thus preventing the formation of
a well - browned crust. If is advisable to salt the outside of the meat after just
over half the cooking time.
Place the roast in the oven in a dish having a low rim; a deep dish shields heat.
Meat can be placed on an oven proof dish or directly on the grill, under which the
dripping pan will be inserted to collect juice. Ingredients for gravy should only
be put in the dish immediately if cooking time is brief, otherwise they should be
added during the last half hour. Begin cooking raw meat at a high temperature,
reducing the temperature to finish cooking the inside. The cooking temperature
for white meat can be mode-rate throughout.
The degree of cooking can be checked by pressing the meat with a fork, if it
penetrates easily then it is cooked. At the end of cooking it is advisable to wait at
least 15 minutes before cutting the meat in order that the juices are not lost.
Before serving, plates can be kept warm in the oven at minimum temperature.
