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raw dough or mix should therefore be fairly
difficult to detach from the spoon or beater.
For cooking meat and fish
Meat cooked in the oven should weigh at
least 1 kg to prevent it from becoming too
dry during cooking. Very tender red meat to
be cooked rare, i.e. well cooked on the
outside but extremely juicy inside, requires
high-temperature cooking (200-220°C).
White meat, poultry and fish instead require
low-temperature cooking (150-175°C).
The ingredients for the accompanying sauce
or gravy should be put in the baking pan at
the very beginning only when cooking times
are short.Otherwise they should be added
during the last half hour. A simple way of
checking whether meat is done or not is to
press it with a spoon; if the meat does not
yield under this pressure it means that it is
done to a turn. In the case of roast beef and
fillet steaks, the inside of which should
remain fairly pink in color, cooking times
must be short. The meat can be cooked in
a baking pan or else directly on the shelf -
in this case a dripping pan must obviously
be placed underneath the shelf to collect
the juice. Once the meat is cooked, it is
advisable to let it rest for at least 15 minutes
before carving so that the juice does not
seep out. To prevent the formation of too
much smoke in the oven during roasting, it
is a good idea to pour a little water into the
dripping pan and—to prevent steam—to add
a little bit more during cooking if the original
amount dries up too much.
Before serving, the various courses can be
kept hot in the oven which should be turned
down to the minimum temperature.
56
Attention! - Do not place objects on
the oven bottom and do not cover it
with aluminium foil while cooking, as
this could cause a heat build-up which
would affect the baking results and
damage the oven enamel. Always
place pans, heat-resisting pans and
aluminium foils on the grid which has
been inserted in the oven shelves.
Be careful when you insert and extract
the grid and the dripping pan from the
oven in order not to damage the
enamelled surfaces of the oven cavity.
Cooking times
Cooking times vary according to the type of
food to be cooked, its consistency, and
volume. We suggest that you take particular
note of your first cooking experiments with
the oven, since operating in the same
conditions for the same dishes you will of
course obtain similar results.
Only experience will enable you to make the
appropriate changes to values given on
charts.
Fig. 6
FO 0019
Shelf positions
4
3
2
1