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Idiomas disponibles
Idiomas disponibles
recommended one minute before.
04. While you are cooking and using oils or fats, we careful because any spill may cause
a fire.
05. Only use pots with flat bottom.
06. For a better performance and less energy consumption, it is recommended to use
pots with same diameter as the coil.
Cooking advices
To bake meat, pre heat oven at least for 15 minutes in maximum temperature.
Pastries
• Pastries must be cooked at moderate temperatures between 177°C ~ 204°C
(350°F~400°F) and require a 15 minute oven preheating.
• Do not open the oven door when cooking yeasted dishes (for example: bread,
yeasted dough and soufflés); cold air currents prevents the growing of the dough. To
check baking point, a toothpick must be introduced in the middle of the food. If the
toothpick comes out dry, the pastry is baked to the point.
• At least 3/4 of the expected baking time must have passed before the check is made.
If the pastry is more cooked in the outside then in the inside, a longer baking time at a
lower temperature will be necessary.
Fish
• Roast small fish at a high temperature. Mid-sized fish must start to roast at a high
temperature and then the temperature must be gradually reduced. Big fish must be
roasted at a moderate temperature from the beginning.
• Check if the fish is well roasted by gently lifting one extremity; the meat must be
evenly white and opaque, unless it is salmon, trout or other fish with a different color.
Meat
• Minimum weight of meat to be roasted is 2.2 lbs (1 kg) to prevent it to becoming too
dry. If the meat roll does not have a lot of fat, use oil, margarine, or a little of both.
• Margarine and oil will not be necessary if the meat roll has enough fat of its own.
When the fat is located just at one side of the roll, place it in the oven with this side
up; the fat will melt and spread to the bottom side.
• Start roasting red meat at a high temperature, reducing it afterwards to finish cooking
in the inside.
• Cooking temperature for white meat can be moderate from the beginning to the end.
It is possible to check cooking point by carving the meat with a fork: if the meat is
firm, it means it is cooked to the point.
• Meat rolls must be taken out of the refrigerator one hour before cooking, so they do
not get rough with the sudden temperature variation.
• Place roast in the oven in appropriate shallow containers (deep containers make heat
penetration harder), or directly over the grill, placing a large container in the bottom
grill to collect spatters and dripping fat.
• When cooking is finished it is advisable to wait for at least 15 minutes before cutting
the meat to prevent the sauce from draining. Before serving, plates can be kept hot in
the oven at minimum temperature.
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