Suggestions For Cooking; Cooking Deserts; Cooking Meat And Fish - Palazzetti FI extra Manual De Instalación - Uso - Mantenimiento

BuILT-IN AND OuTDOOR OvENS - code 00 477 0980 - 12/2010 - Palazzetti - PN - Italy
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SUGGESTIONS FOR COOKING

• In order to avoid cooking problems, open the oven
door as little as possible.
• If cooking multiple items, pay attention to insert
food items that require approximately the same
cooking temperature, even if the cooking times
are different.
Small pieces of dry wood are preferable for heating
the oven. Approx. 3 kg. of wood are required to reach
a temperature of 400°C. The temperature will remain
constant for approx. two hours; once the desired
temperature is reached do not leave a flame in the
combustion chamber, but only the embers burning. If
the temperature decreases while cooking or to cook
additional items, a small amount of wood can be
added. To lower the oven temperature simply open
the cooking chamber door. This type of oven makes
it possible to cook in a healthy manner at a low cost.
7.1

COOKING DESERTS

Deserts require a moderate temperature usually
between 250° and 300°C and require the oven to be
preheated for approx. 45/60 minutes. The door must
not be opened before at least 3/4 of the cooking time
has passed. Whipped mixtures must detach from the
spoon with difficulty, because excessive liquids would
uselessly extend the cooking time.
7.2

COOKING MEAT AND FISH

The meat to cook in the oven must weigh at least 1
Kg to prevent it from drying out too much. Very tender
red meat to be cooked rare should be cooked briefly
at a high temperature of 300°-350°C to cook it well
outside while maintaining its juices.
White meat, poultry and fish must be cooked at a low
temperature: 250°-280°C.
If the cooking time is short, the seasonings should be
placed immediately in the tray, otherwise with a longer
cooking time, they should be added towards the end
of the cooking period. The degree of cooking can be
controlled by pressing the meat with a spoon; if it does
not create a depression in the meat, then the cooking
is at the correct point. For roast beef and filet mignon,
which must remain pink inside, the cooking time must
be short. Meat can be placed on a plate suitable for
oven use (Pyrex), on the oven tray or directly on the
grill, under which a drip pan must be placed to collect
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