Electrolux Oven Manual del usuario - Página 13

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ADVICE FOR THE USE

OF YOUR TRADITIONAL OVEN

For the preparation of cakes

Pre-heat the oven, unless indicated differently, for at

least 10 minutes before use. do not open the oven

door when cooking dishes which must raise (e.g.

raised pastries and soufflés); the jet of cold air would

block the raising process.

To check if cakes are cooked, insert a toothpick into

the mixture; if it comes out clean the cake is ready.

Wait until at least 3/4 of the cooking time has passed

before doing this check.

As a general rule remember that:

A dish which is well-cooked on the outside but not

sufficiently cooked inside, would have required a longer

cooking time but lower temperature. On the contrary,

a "dry" texture would have required a shorter cooking

time but higher temperature (Fig. 14).

For the preparation of meat:

Meat to the cooked in the oven should weigh at least 1

kilo to avoid its becoming too dry. If you want roasts

with a good colour, use very little oil. If the piece is

lean, use a little oil and butter. Butter or oil are

unnecessary if the piece has a strip of fat on top. If the

piece has a strip of fat on one side only, put it in the

oven with this side upwards; when melting the fat will

grease the lower side sufficiently.

Red meat should be removed from the fridge one hour

before cooking otherwise the sudden change of tem-

perature could cause it to become tough. A roast,

especially if of red meat, must not be salted at the

beginning of cooking as salt causes juices and blood

to seep out of the meat, thus preventing the formation

o a well-browned crust.

It is advisable to salt the outside the of the meat after

just over half the cooking time.

Place the roast in the oven in a dish having a low rim;

a deep dish acts as a shield and prevents heat from

circulating.

Meat can be placed on an ovenproof dish or directly

on the grill, under which the dripping pan should be

inserted to collect juice. Ingredients for gravy should

only be put in the dish immediately if cooking time is

brief, otherwise they should be added during the last

half hour.

Begin cooking rare meat at a high temperature,

reducing the temperature to finish cooking the inside.

The cooking temperature for white meat can be mode-

rate throughout.

The degree of cooking can be checked by pressing the

meat with a fork; if it does not give the meat is cooked.

At the end of cooking it is advisable to wait at least 15

minutes before cutting the meat in order that the juices

are not lost. Before serving plates can be kept warm

in the oven regulated at minimum temperature.

For the preparation of fish

Cook small fish from start to finish at a high tempera-

ture. Cook medium-sized fish initially at a high tempe-

rature and then gradually lower the temperature. Cook

large fish at a moderate temperature from start to

finish.

Check that baked fish is cooked by gently lifting one

side of the gut; the meat must be white and opaque

throughout, except in the case of salmon, trout or

similar.

In any case, carefully follow the instructions of the

recipe you are using.

Grilling

The following types of meat are suitable for grilling.

Meat or offal cut in slices or pieces of various sizes but

not usually very thick, poultry cut in half and flattened,

fish, some vegetables (e.g. courgettes, aubergines,

tomatoes, etc.), skewers of meat or fish and seafood.

Meat and fish to be grilled should be lightly brushed

with oil and always placed on the grill; this should be

positioned on the level nearest or furthest from the grill

in order to control cooking to avoid burning the surface

or leaving the inside uncooked.

Pour 1 or 2 glasses of water into the dripping pan in

order to avoid the formation of smoke caused by drops

of juice and fat.

The grill can also be used to brown, toast bread and

grill certain types of fruit, such as bananas, halved

grapefruit, slices of pineapple, apples, etc. Fruit should

not be placed too near the source of heat.

Cooking times

Cooking times can vary according to the type of food,

its consistency and its volume.

It is advisable to watch when cooking for the first time

and check results in order to prepare the same dishes

in the same conditions and thus obtain constantly

similar results. The "table of cooking times" relating to

cooking in the oven and by grill is provided as a guide.

Experience will show possible variations to the values

set out in the table.

FO 0061

Fig. 14