VEGETABLES
•
tomatoes,
stuffed peppers
•
small
lasagna (fresh
or frozen)
•
cottage
pie,
fish
pie,
gratins.
TIPS:
-
To
avoid spillages
during the cooking process do not fill
baking trays
to the rim.
BISCUITS
•
small
individual pastries: cookies,
wafers, muffins,
small bread rolls,
TIPS:
- Small individual cakes: always
on the
baking
sheet.
FISH
•
Whole
fish
(snapper,
trout, etc.) or thick fillets
(salmon,
blue eye cod, barramundi)
TIPS:
-
For
whole
fish stuff with
lemon and herbs
for a better taste.
For fillets
marinate
with
seasoning
for a better taste.
PORK
•
pork
roast, loin, shoulder, belly (larger
cuts)
TIPS:
- Take
the roast out of the
refrigerator
at least one hour before starting the cooking pro-
gramme
for
better
results.
- Use an earthenware
dish Add 1 to 2
tablespoons
of water.
-
At the end of
cooking,turn
to grill to
ensure
crisp
crackling.
Allow the
meat
to sit for 7 to
10 minutes wrapped
in a
sheet
of
aluminium
foil
before
carving.
CHICKEN
•
chicken
from 1 kg up to
1.8
kg
•
duck,
guinea
fowl, etc.
TIPS:
- Rotisserie
kit can be used: do not forget to place the drip tray on the first shelf to
catch drippings.
- Alternatively, use an
for
earthenware dishes
to
avoid
splattering.
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