For the preparation of cakes
To check if cakes are cooked, 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
For the preparation of meat:
Meat to the cooked in the oven should weigh at least 1 kilo to avoid its becoming too dry. If you want roasts with a good colour, use very little oil. If the piece is lean, use a little oil and butter. Butter or oil are unnecessary if the piece has a strip of fat on top. 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 tem- perature could cause it to become tough. A roast, especially if of 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
Meat should be salted after just over half the cooking time.
Place the roast in the oven in a dish having a low rim; a deep dish acts as a shield and prevents heat from circulating.
Meat can be placed on an ovenproof dish or directly on the grill, under which the dripping pan should 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 rare 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 does not give the meat 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 regulated at minimum temperature.
For the preparation of fish
Cook small fish from start to finish at a high tempera- ture. Cook
rature and then gradually lower the temperature. Cook large fish at a moderate temperature from start to finish.
Check that baked fish is cooked by gently lifting one side of the gut; the meat must be white and opaque throughout, except in the case of salmon, trout or similar.
In any case, carefully follow the instructions of the recipe you are using.
Grilling
The following types of meat are suitable for grilling. Meat or offal cut in slices or pieces of various sizes but not usually very thick, poultry cut in half and flattened, fish, some vegetables (e.g. courgettes, aubergines, tomatoes, etc.), skewers of meat or fish and seafood. Meat and fish to be grilled should be lightly brushed with oil and always placed on the grill; this must be positioned on the level nearest or farthest from the grill in order to control cooking to avoid burning the surface or leaving the inside uncooked.
Pour 1 or 2 glasses of water into the dripping pan in order to avoid the formation of smoke caused by drops of juice and fat.
The grill can also be used to brown, toast bread and grill certain types of fruit, such as bananas, halved grapefruit, slices of pineapple, apples, etc. Fruit should not be placed too near the source of heat.
Cooking times
Cooking times can vary according to the type of food, its consistency and its volume.
It is advisable to watch when cooking for the first time and check results in order to prepare the same dishes in the same conditions and thus obtain constantly similar results. The “table of cooking times” relating to cooking in the oven and by grill is provided as a guide. Experience will show possible variations to the values set out in the table.
FO 0061
Fig. 8
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