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ENGLISH

Advice and tips regarding use

Cakes and bread:

Heat the oven for at least 15 minutes

before you start cooking bread or cakes.

Do not open the door during baking

because the cold air would stop the

yeast from rising.

When the cake is cooked turn the oven

off and leave it in for about 10 minutes.

Do not use the enamelled oven tray or

drip pan, supplied with the oven, to cook

cakes in.

How do you know when the cake is

cooked?

About 5 minutes before the end of

cooking time, put a cake tester or skewer

in the highest part of the cake. If it

comes out clean the cake is cooked.

And if the cake sinks? The next time use

less liquids or lower the temperature

10°C.

If the cake is too dry: Make some tiny

holes with a toothpick and pour some

drops of fruit juice or spirits on it. The

next time, increase the temperature

10°C and set a shorter cooking time.

If the cake is too dark on top: the next

time put the cake on a lower shelf, cook

it at a lower temperature and longer.

If the top of the cake is burnt: cut

off the burnt layer and cover with

sugar or decorate it with cream, jam,

confectioner's cream, etc..

If the cake is too dark underneath: the

next time place it on a higher shelf and

cook it at a lower temperature.

If the cake or bread is cooked nicely

outside but is still uncooked inside: the

next time use less liquids, cook at a

lower temperature and longer.

If the cake will not come out of the tin:

slide a knife around the edges, place a

damp cloth over the cake and turn the

tin upside down.

The next time grease the tin well and

sprinkle it with flour or bread crumbs.

If the biscuits will not come away from

the baking tray: put the tray back in the

oven for a while and lift the biscuits up

before they cool. The next time use a

sheet of baking parchment to prevent

this happening again.

Meat

If, when cooking meat, the time needed

is more than 40 minutes, turn the oven

off 10 minutes before the end of cooking

time to exploit the residual heat (energy

saving).

Your roast will be juicier if cooked in a

closed pan; it will be crispier if cooked

without a lid.

Normally white meat, poultry and fish

need medium temperatures (less than

200°C).

To cook "rare" red meats, high

temperatures (over 200°C) and short

cooking times are needed.

For a tasty roast, lard and spice the

meat.

If your roast is tough: the next time leave

the meat to ripen longer.

If your roast is too dark on top or

underneath: the next time put it on

a higher or lower shelf, lower the

temperature and cook longer.

Your roast is underdone? Cut it in slices,

arrange the slices on a baking tray with

the gravy and finish cooking it.

Grilling

Sparingly grease and flavour the food

before grilling it.

Always use the grill pan to catch the

juices that drip from the meat during

grilling.

Always put a little water in the drip pan.

The water prevents the grease from

burning and from giving off bad smells

and smoke. Add more water during

cooking because it evaporates.