Manual Eudora BO 860 ALED (page 32 of 40) (English, German)

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461307060 (RS-000)

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.

• If the cake is too dry: Make some tiny 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.

• If the cake is too dark on top: the next time put the

cake on a lower shelf, cook it at a lower temperature

and longer.

• If the top of the cake is burnt: cut off the burnt layer

and cover with sugar or decorate it with cream, jam,

confectioner’s cream, etc..

• If the cake is too dark underneath: the next time

place it on a higher shelf and cook it at a lower

temperature.

• If the cake or bread is cooked nicely outside but is

still uncooked inside: the next time use less liquids,

cook at a lower temperature and longer.

• If the cake will not come out of the tin: slide 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 it with ﬂ our or bread

crumbs.

• If the biscuits will not come away from the 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:

• 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.

• Normally white meat, poultry and ﬁ sh 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 tough: the next time leave the meat

to ripen longer.

• If your roast is too dark on top or underneath: the

next time put it on 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 the gravy and ﬁ nish

cooking it.

Grilling:

• Sparingly grease and ﬂ avour the food before grilling it.

• Always use the drip pan to catch any dripping from

the meat during grilling. Slide it in one of the levels

underneath the grill (ﬁ g. 6) or place it at the bottom of

the oven (ﬁ g. 7). Always pour a little water in the drip

pan. It will prevent grease and sauces from burning

avoiding burnt smells and smoke. Add more water

during cooking to compensate for evaporation.

• Turn the food upside-down when half way through

cooking.

• If you are grilling fatty poultry (goose) pierce the

skin under the wings after about half an hour 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.

INSTRUCTIONS FOR THE USER

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Eudora BO 860 ALED Manual

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