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COOKING TIPS
Cakes and bread:
• Before starting to bake cakes or bread, preheat the
oven for at least 15 minutes.
• Do not open the door while baking, as the cold air
from outside will interrupt the raising process.
• After baking, turn the oven off and leave the cake to
rest in the oven for about 10 minutes.
• Do not use enamelled oven dishes or the drip tray
supplied with the oven to bake cakes.
• How can you recognise when a cake is baked?
About 5 minutes before the end of the baking time,
prick the top of the cake with a toothpick. If the
toothpick comes out clean, the cake is ready.
• If the cake “fl ops”. Next time you bake a cake, use
less liquid or lower the temperature by 10 °C.
• The cake is too dry. Prick small holes in the top of
the cake with a toothpick and pour a few drops of
fruit juice or liqueur over the cake. Next time, try
increasing the temperature by 10 °C and reducing
the baking time.
• The cake is too dark on top. Next time, place the
cake on a lower rack, reduce the temperature and
use a longer baking time.
• The cake is burnt on top. Cut off the burnt part and
sprinkle icing sugar on top or decorate with cream,
jam, custard, etc.
• The cake is too dark underneath. Next time,
place the cake on a higher rack and reduce the
temperature.
• The bread or cake is well cooked outside but
raw inside. Next time, use less liquid, reduce the
temperature and use a longer baking time.
• The cake sticks to the mould. Carefully separate the
cake from the edge of the mould with a knife. Cover
the cake with a damp cloth and upturn the mould.
Next time, grease the mould well and dust with a
little fl our or breadcrumbs.
• The biscuits stick to the baking tray. Put the tray
back in the oven for a while and detach the biscuits
before they cool down. Next time, use oven paper.
First courses and main courses:
• When cooking dishes with cooking times longer
than 40 minutes, switch the oven off for the last 10
minutes and make use of the residual heat (saving
energy).
• Roasts will be juicier if cooked in closed ovenware
and will have crispier browning if cooked in open
ovenware.
• White meats, poultry and fi sh generally require mo-
derate temperatures (less than 200 °C).
• For a rare red meat roast, cook at a high temperatu-
re (over 200 °C) for a short period of time.
• Lard and season the meat for a tastier roast.
• The roast is tough. Next time, use more tender
meat.
• The roast is too dark on top or underneath. Next
time, place on a lower or higher rack, reduce the
temperature and use a longer roasting time.
• The roast is not completely cooked. Cut in slices,
place in a dish with its own juices and fi nish cooking
in the oven.
Grilling:
• Lightly oil and season foods before grilling.
• Always use the drip tray when grilling to collect the
juices released by the meat. Place the tray under
the grill or on the oven fl oor when using the rotisse-
rie. Always add a little water to the drip tray. Water
stops fats from burning, which creates unpleasant
smells and smoke. Add more water while cooking to
prevent it from drying up.
• Turn food over halfway through the cooking time.
• When cooking fatty poultry (e.g. goose), pierce the
skin under the wings after about an hour to allow the
fat to drain.
Aluminium corrodes easily if it comes into contact
with the natural acids in food during cooking (e.g.
vinegar, lemon, etc.). Never place foods directly in
contact with aluminium or enamelled accessories
and always use oven paper.
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