ENGLISH 13
Advice and tips regarding use
Cakes and bread:
- Heat the oven for at least 15 minutes before
you start cooking bread or cakes.
- Do not open the door during baking
because the cold air would stop the yeast
from rising.
- When the cake is cooked turn the oven off
and leave it in for about 10 minutes.
- Do not use the enamelled oven tray or drip
pan, supplied with the oven, to cook cakes
in.
- How do you know when the cake is
cooked?
About 5 minutes before the end of cooking
time, put a cake tester or skewer in the
highest part of the cake. If it comes out
clean the cake is cooked.
- And if the cake sinks? The next time use less
liquids or lower the temperature 10°C.
- If the cake is too dry: Make some tiny holes
with a toothpick and pour some drops
of fruit juice or spirits on it. The next time,
increase the temperature 10°C and set a
shorter cooking time.
- If the cake is too dark on top: the next time
put the cake on a lower shelf, cook it at a
lower temperature and longer.
- If the top of the cake is burnt: cut off
the burnt layer and cover with sugar or
decorate it with cream, jam, confectioner’s
cream, etc..
- If the cake is too dark underneath: the next
time place it on a higher shelf and cook it at
a lower temperature.
- If the cake or bread is cooked nicely outside
but is still uncooked inside: the next time use
less liquids, cook at a lower temperature
and longer.
- If the cake will not come out of the tin: slide
a knife around the edges, place a damp
cloth over the cake and turn the tin upside
down.
The next time grease the tin well and
sprinkle it with our or bread crumbs.
- If the biscuits will not come away from
the baking tray: put the tray back in the
oven for a while and lift the biscuits up
before they cool. The next time use a
sheet of baking parchment to prevent this
happening again.
Meat
- If, when cooking meat, the time needed is
more than 40 minutes, turn the oven off 10
minutes before the end of cooking time to
exploit the residual heat (energy saving).
- Your roast will be juicier if cooked in a
closed pan; it will be crispier if cooked
without a lid.
- Normally white meat, poultry and sh need
medium temperatures (less than 200°C).
- To cook “rare” red meats, high temperatures
(over 200°C) and short cooking times are
needed.
- For a tasty roast, lard and spice the meat.
- If your roast is tough: the next time leave
the meat to ripen longer.
- If your roast is too dark on top or
underneath: the next time put it on a higher
or lower shelf, lower the temperature and
cook longer.
- Your roast is underdone? Cut it in slices,
arrange the slices on a baking tray with the
gravy and nish cooking it.
Grilling
- Sparingly grease and avour the food
before grilling it.
- Always use the grill pan to catch the juices
that drip from the meat during grilling.
- Always put a little water in the drip pan.
The water prevents the grease from burning
and from giving off bad smells and smoke.
Add more water during cooking because it
evaporates.
- Turn the food half way through cooking.
- If you are grilling fatty poultry (goose)
pierce the skin so the fat can drip away.
Preheating
if needed, preheat the oven at 180°C with
