Blanco BFD9058WX - Page 14

14
INSTRUCTIONS FOR THE USER
USEFUL COOKING TIPS
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.
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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.
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time put the cake on a lower shelf, cook
it at a lower temperature and longer.
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off the burnt layer and cover with
sugar or decorate it with cream, jam,
confectioner’s cream, etc.
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next time place it on a higher shelf and
cook it at a lower temperature.
• If the cake or bread is cooked nicely
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next time use less liquids, cook at a lower
temperature and longer.
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slide a knife around the edges, place a
damp cloth over the cake and turn the tin
upside down. The next time grease the
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crumbs.
• If the biscuits will not come away from
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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.
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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 too dark on top or
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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
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Grilling:
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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.
• Turn the food half way through cooking.
• If you are grilling fatty poultry (goose)
pierce 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.