INSTRUCTIONS FOR THE USER
USEFUL COOKING TIPS
Cakes and bread:
you start cooking bread or cakes.
the cold air would stop the yeast from rising.
and leave it in for about 10 minutes.
pan, supplied with the oven, to cook cakes in.
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.
liquids or lower the temperature 10°C.
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.
put the cake on a lower shelf, cook it at a
lower temperature and longer.
layer and cover with sugar or decorate it with
cream, jam, confectioner’s cream, etc.
time place it on a higher shelf and cook it at a
lower temperature.
but is still uncooked inside: the next time use
less liquids, cook at a lower temperature and
longer.
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
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:
more than 40 minutes, turn the oven off 10
minutes before the end of cooking time to
exploit the residual heat (energy saving).
pan; it will be crispier if cooked without a lid.
medium temperatures (less than 200°C).
(over 200°C) and short cooking times are
needed.
the next time put it on a higher or lower shelf,
lower the temperature and cook longer.
arrange the slices on a baking tray with the
Grilling:
grilling it.
drip from the meat during grilling.
The water prevents the grease from burning
and from giving off bad smells and smoke.
Add more water during cooking because it
evaporates.
the skin so the fat can drip away.
The aluminium can be easily corroded if it
comes into contact with organic acids present
in the foods or added during baking (vinegar,
lemon juice). Therefore it is advised not to put
directly the foods on aluminium or enamelled
trays, but ALWAYS use the proper oven paper.
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