Forcookingmeatandfish
Meat cooked in the oven should weigh at least 1 kg to prevent it from becoming too dry dur- ing cooking. Very tender red meat to be cooked rare, i.e. well cooked on the outside but extremely juicy inside, requires
White meat, poultry and fish instead require
Otherwise they should be added during the last half hour. A simple way of checking whether meat is done or not is to press it with a spoon; if the meat does not yield under this pressure it means that it is done to a turn. In the case of roast beef and fillet steaks, the inside of which should remain fairly pink in color, cooking times must be short.
The meat can be cooked in a baking pan or else directly on the shelf - in this case a dripping pan must obviously be placed underneath the shelf to collect the juice.
Should you cook very fat food, place the meat directly on the grill and the grill over the dripping pan in order not to dirty the oven.
Once the meat is cooked, it is advisable to let it rest for at least 15 minutes before carving so that the juice does not seep out.
To prevent the formation of too much smoke in the oven during roasting, it is a good idea to pour a little water into the dripping pan
Before serving, the various courses can be kept hot in the oven which should be turned down to the minimum temperature.
Cookingtimes
Cooking times vary according to the type of food to be cooked, its consistency, and volume.We suggest that you take particular note of your first cooking experiments with the oven, since operating in the same conditions for the same dishes you will of course obtain similar results. Only experience will enable you to make the appropriate changes to values given on charts.
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