11
Practical advice for burner use
In order to get the maximum yield it is important to
remember the following:
·Use appropriate cookware for each burner (see table)
so as to avoid flames overshooting the edges.
·At boiling point turn the knob to minimum.
·Use cookware with lids.
·Always use cookware with flat bottoms.
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:
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 advicePastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.