Manual Candy DUO (page 6 of 76) (English, German, Dutch, French, Italian, Polish, Spanish, Spanish)

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MEAT :

It is better not to salt meats until after cooking as salt encourages the meat to splatter fat.

This will dirty the oven and make a lot of smoke.

Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking time is longer than in a preheated oven, but

it cooks through to the centre better as the heat has more time to penetrate the joint.

CORRECT PRE-HEATING IS THE BASIS OF SUCCESSFUL RED MEAT COOKERY.

CAKE - PASTRIES AND BISCUITS :

Avoid using shiny moulds because they reflect heat and can spoil your cakes. If your cakes brown too quickly, cover them with greaseproof

paper or aluminium foil.

Caution : the correct way to use foil is with the shiny side inwards. If not the heat is reflected by the shiny surface and does not penetrate

the cake.

Avoid opening the door during the first 20 to 25 minutes of

cooking: sponge cake, soufflés, brioche, etc., will tend to fall.

You can check if cakes are done, by pricking the centre with a knife blade or metal knitting needle. If the blade comes out nice and dry,

your cake is ready, and you can stop the cooking. If the blade comes out moist or with bits of cake attached, continue baking but slightly

lower the thermostat so that it finished off without burning.

The following instructions are for guidance only. You may wish to alter them according to your own experience or your personal

taste.

Pre-heating times :

. 20 minutes between 210 and 230°C

. 15 minutes between 140 and 190°C

. 10 minutes between 65 and 115°C

COOKING ADVICES

USE

1 - 1,5 kg

QUANTITY FOOD

Oven

Temperature

in °C

Shelf

position from

the bottom

Cooking

time

in minutes

FISH

1 kg

Trout 200 1 15 / 25

Whiting 190 1 50

MEAT

1 - 1,5 kg Roast-beef 190 1 90

1 kg

Roast

veal

150 / 160 1 120 / 150

2 kg

Blanquette

of veal

170 / 190 1 60 / 90

Leg

of lamp

150 / 160 1 60 / 75

1 - 1,5 kg

Leg

of mutton

150 / 160 1 50 / 60

POULTRY

2 kg Pigeons 150 / 160 1 45

4 kg Goose 160 1 240 / 270

2 - 2,5 kg Duck 175 1 90 / 150

1 - 1,5 kg Chicken 170 1 60 / 80

VARIOUS

Lasagne 200 1 40

Soufflès 200 1 20

Fritter 200 1 20

Pizza 200 1 20

PASTRY

175 1 40 / 50

Tart with

fruits

180 / 190 1 20 / 30

Biscuit

(leaven dough)

160 1 40 / 45

Meringue 100 1 90

Puff pastry 200 1 20

Buckwheat

cake

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Candy DUO Manual

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