Cooking advice, Baking Pastries, General

Cooking advice

The oven offers a wide range of alternatives which allow you to cook any type of food in the best possible way. With time you will learn to make the best use of this versa- tile cooking appliance and the following directions are only a guideline which may be varied according to your own personal experience.

Baking Pastries

When baking pastries, always place them in the oven after it has been preheated (about 15 minutes). Normal tempera- tures are around 160°C. Do not open the door while the pas- try is cooking in order to prevent it from dropping. Batters should not be too runny, as this will result in prolonged cook- ing times. In general, follow the guidelines below.

In general:

Cooking Fish and Meat

Meat must weigh at least 1 kg in order to prevent it from drying out. When cooking white meat, fowl and fish, use low temperature settings (150°C-175°C). For red meat that should be well done on the outside while tender and juicy on the inside, it is a good idea to start with a high temperature setting (200-220°C) for a short time, then turn the oven down afterwards. In general, the larger the roast, the lower the

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temperature setting and the longer the total cooking time. Place the meat on the centre of the rack and place the drip- ping pan beneath it to catch the fat. Make sure that the rack is inserted so that it is in the centre of the oven. If you would like to increase the amount of heat from below, use the lower rack heights. For savoury roasts, dress the meat with lard or bacon on the top.

Using the grill

Important: always use the grill with the oven door closed. This will allow you both to attain excellent results and to save energy (about 10%).

To prevent fat and grease from dripping onto the bottom of the oven, place the dripping-pan beneath the rack used for grilling.

Cooking advice

Baking Pastries

In general:

Cooking Fish and Meat

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