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The oven offers a wide range of alternatives which allow
you to cook any type of food in the best possible way. With
time you will learn to make the best use of this versatile
cooking appliance and the following directions are only a
guideline which may be varied according to your own per-
sonal experience.
Baking Pastries
When baking pastries, always place them in the oven after it
has been preheated (about 15 minutes). Normal tempera-
tures are around 160°C. Do not open the door while the pas-
try is cooking in order to prevent it from dropping. Batters
should not be too runny, as this will result in prolonged cook-
ing times. In general, follow the guidelines below.
In general:
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the temperature by 10°C.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and
increase the cooking time.
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the
cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of
flour.
I used more than one level and they are not all at
the same cooking point
Use a lower temperature setting. It is not necessary to
remove the food from all the racks at the same time.
All manuals and user guides at all-guides.com
Practical Cooking Advice
22
Cooking Fish and Meat
Meat must weigh at least 1 kg in order to prevent it from
drying out. When cooking white meat, fowl and fish, use low
temperature settings (150°C-175°C). For red meat that should
be well done on the outside while tender and juicy on the
inside, it is a good idea to start with a high temperature set-
ting (200-220°C) for a short time, then turn the oven down
afterwards. In general, the larger the roast, the lower the
temperature setting and the longer the total cooking time.
Place the meat on the centre of the rack and place the drip-
ping pan beneath it to catch the fat. Make sure that the rack
is inserted so that it is in the centre of the oven. If you would
like to increase the amount of heat from below, use the lower
rack heights. For savoury roasts, dress the meat with lard or
bacon on the top.
Using the grill
Important: always use the grill with the oven door
closed. This will allow you both to attain excellent re-
sults and to save energy (about 10%).
To prevent fat and grease from dripping onto the bottom
of the oven, place the dripping-pan beneath the rack used
for grilling.
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