Practical Cooking Advice
Baking Cakes
When baking cakes, always place them in a preheated oven. Do not open the oven door during baking to prevent the cake from dropping. In general:
Pastry is too dry
Increase the temperature by 10°C and reduce the cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the cooking time.
C oo ked w ell on the insid e bu t sticky on the ou tside
Use less liquid, lower the tem perature, and increase the cooking tim e.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour or use greaseproof paper.
Iused more than one level (in the function "ventilated oven") and they are not all at the same cooking point
Use a lower temperature setting. It is not necessary to remove the food from all the racks at the same time.
Cooking Pizza
For best results when cooking pizza, use the w “ pizza mode”:
•Preheat the oven for at least 10 minutes
•Use a light aluminium pizza pan, placing it on the rack supplied with the oven. If the dripping pan is used, this will extend the cooking time, making it difficult to get a crispy crust;
•Do not open the oven door frequently while the pizza is cooking;
•If the pizza has a lot of toppings (three or four), we recommend you add the mozzarella cheese on top halfway through the cooking process.
•If cooking on more than one rack (up to 2), we advise you to use the
others.
Cooking Fish and Meat
When cooking white meat, fowl and fish, use temperature settings from 180 °C to 200 °C.
For red meat that should be well done on the outside while tender and juicy in the inside, it is a good idea to start with a high temperature setting
In general, the larger the roast, the lower the temperature setting. Place the meat on the centre of the grid and place the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the cen- tre of the oven. If you would like to increase the amount of heat from below, use the low rack heights. For savoury roasts (especially duck and wild game), dress the meat with lard or bacon on the top.
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