Brandt BOP7542X Instrucciones Para El Usuario página 65

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Pizza:
To prevent cheese or tomato sauce from dripping into the oven, you can place a sheet
baking paper between the grill and the pizza.
Pies / Quiches:
Avoid glass, porcelain dishes: too thick they prolong the cooking time and the bottom of the dough is not
crisp. With fruit, the bottom of the pie is likely to get soggy: it is enough to place a few spoonfuls of fine
semolina, crushed cookies in breadcrumbs, powder
almonds or tapioca, which when cooked will absorb the juice. With wet or frozen vegetables (leeks, spina-
ch, broccoli or tomatoes) you can sprinkle a tablespoon of cornflower.
Beef / Pork / Lamb:
Take all meat out of the refrigerator 1 hour before cooking: the cold-hot shock hardens the meat, so you
will get a roast of beef golden around, red inside and hot at heart. Do not salt before cooking: the salt
absorbs the blood and dries the flesh.
Turn the meat over with the help of spatulas: if you prick it the blood escapes. Always let the meat rest
after cooking for 5 to 10 minutes: wrap it in aluminum foil and place it at the entrance of the hot oven:
thus the blood drawn to the outside during cooking will flow back and irrigate the roast.
Use earth roasting dishes: the glass favors splashes of fat.
Avoid biting the leg of lamb with garlic cloves, otherwise it will lose its blood; instead, slide the garlic
between
flesh and bone, or cook the unpeeled cloves of garlic next to the leg and mash them at the end
cooking to flavor the sauce; strain and serve very hot in a gravy boat.
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