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Idiomas disponibles
Idiomas disponibles
Cooking tips
Tips to start well
In your oven, you can use any heat resistant dishes.
Meat and Fish
For large roasts and poultry, use the roasting spit and the drip pan. Pour water in the drip pan, so that the
bottom is filled.
Always place the meal in the center of the rack.
Place the very hot glass dishes on a dry towel. If the surface is wet or cold, the glass may break.
The result of roasting depends on the nature and quality of the meat.
On the lean meat, pour in 2 to 3 tablespoons of liquid, and 8 to 10 tablespoons of liquid on braising roasts,
this according to their size.
At half-time of cooking, turn the meat pieces.
Once the roast is ready, let it stand 10 more minutes in the closed and turned off oven. In this way, the juice
is better distributed in the meat.
When using the grill, always close the oven. Take if possible grilling pieces of the same thickness. They
must be 2-3 cm minimum thickness. They will be evenly browned and juicy. Add salt to steaks only once
grilled.
Drop the pieces to be grilled directly on the grill. If you are grilling a single piece, you will get the best
results by placing it on the center of the grid.
Put in addition the drip pan on the lowest level. It gets the meat juices and the oven gets less soiled.
After two thirds of the indicated cooking time, turn the grilling.
Cakes
Dark metal molds are the most suitable.
Always place the cake pan on the rack.
The temperature and the cooking time depend on the amount and nature of the dough.
Frozen ready meals
In terms of frozen meals, remove the food from its packaging and place it in a suitable dish on the rack.
Follow instructions on the package.
Thawing time depends on the nature and quantity of food.
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