Indesit K1G20/R Cooking advice, Baking cakes, Pastry is too dry, Pastry dropped, Cooking position

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 versatile cooking appliance and the following directions are only a guideline which may be varied according to your own per- sonal experience.

Baking cakes

The oven should always be warm before putting in cakes wait till the end of preheating (about 10-15 min.). Cake- baking temperatures are normally around 160°C/200°C. Do not open the oven door during the baking process as this could cause the cake to sink.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.

Cooked well on the inside but sticky on the outside

Use less liquid, lower the temperature, and increase the cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of flour.

Cooking fish and meat

When cooking white meat, fowl and fish use low temperatures. (150°C-175°C). When red meat must be superficially well-cooked but succulent inside, it is advisable to start with a high temperature (200-220°C) for a short time, and then to reduce it at a later point. Generally speaking, the more meat there is, the lower the temperature and the longer the cooking time should be.Place the meat in the centre of the grid and put a spill- tray underneath to catch grease drips. Insert the grid so that it is in the middle of the oven. If more heat from below is required, use the 1° bottom shelf.

Cooking advice

	Wt.	Cooking position	Temperature	Pre-heating time	Cooking time
Food to be cooked		of shelves from
	(Kg)		(°C)	(min)	(min.)
		bottom
Pasta
Lasagne	2.5	3	210	10	60-75
Cannelloni	2.5	3	200	10	40-50
Pasta bakes au gratin	2.5	3	200	10	40-50
Meat
Veal	1.7	3	200	10	85-90
Chicken	1.5	3	220	10	90-100
Duck	1.8	3	200	10	100-110
Rabbit	2.0	3	200	10	70-80
Pork	2.1	3	200	10	70-80
Lamb	1.8	3	200	10	90-95
Fish
Mackerel	1.1	3	180-200	10	35-40
Dentex	1.5	3	180-200	10	40-50
Trout baked in paper	1.0	3	180-200	10	40-45
Pizza
Neapolitan	1.0	3	220	15	15-20
Cake
Biscuits	0.5	3	180	15	30-35
Tarts	1.1	3	180	15	30-35
Savoury pie	1.0	3	180	15	45-50
Raised Cakes	1.0	3	165	15	35-40

NB: cooking times are approximate and may vary according to personal taste.

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