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Hints for a correct use
of the oven and the
grill
After turning on the oven and prior to
introducing the food, it is advisable to
wait for about 10 to 15 minutes to allow
the oven to reach the required temperature.
In the case of dishes requiring a high
initial temperature or a stabilized
temperature at the centre of the oven, the
above preheating time will have to be
increased.
The food to be cooked should be placed on
the oven shelf, dripping-pan (roast meat)
or in a baking-tin placed on the shelf. To
obtain a uniform cooking, it is advisable to
use the oven lower or middle runner.
Experience will tell which is the most
suitable position in each case depending
on the cooking requirements.
The oven wire grid can be curved either
upwards or downwards to give the
required distance from the burner.
Whipped up kneadings have the required
firmness when they tend to stick to the
spoon as, otherwise, an excessive fluidity
would uselessly stretch the cooking time.
Shortbread kneadings should first be
baked in the mould on the baking-tin for
about two-thirds of the total baking time,
and then be garnished (trimmed) before
you complete the baking.
This final baking time depends on the
type and quantity of the garniture
(trimmings). Gourmets greatly appreciate
grilled food as it usually remains very
tender and savoury. All meats are suitable
for grilling, with the exception of some
lean game meats and meat-loaves.
The meat must be thoroughly drained, i.e.
kept until it becomes high (tender).
The pieces of meat to be cooked should
not weigh less than 1 Kg. boneless.
If bones are removed beforehand, this will
shorten the cooking time and it will be
easier to cut the meat. Meat needs to be
turned over only if cooking is done at
higher temperatures.
Ingredients for the gravy should be placed
in the baking-tin straightaway if cooking
is to be short. If cooking is to last long,
instead, these ingredients are to be added
during the last half-hour.
To find out if the meat is done, press it
down with a spoon.
If it is well done the meat should not give
in (yield). When the meat is done to a turn,
the gravy is grayish in colour. Cooking
time for roast-beef and fillet, the inside of
which should remain of a pink colour, is
reduced.
Wait for at least 15 minutes before
cutting the meat, so that the dish gravy
(meat juice) may settle down instead of
dripping out profusely.
The dish can be kept warm in the oven
with the burner turned off.