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Traditional cooking
As heat originates from top and bottom, dishes should
preferably be placed in the middle. If cooking requires more
heat from the bottom or the top, use the upper or lower
level.
Using the oven
For the cooking of cakes
Pre-heat the oven, unless indicated differently, for at least
10 minutes before use. Do not open the oven door when
cooking dishes which must raise (e.g. raised pastries and
soufflés); the jet of cold air would block the raising
process. To check if cakes are cooked, insert a toothpick
into the mixture; if it comes out clean the cake is ready.
Wait until at least 3/4 of the cooking time has passed
before doing this check.
As a general rule remember that:
a dish which is well-cooked on the outside but not
sufficiently cooked inside would have required a lower
temperature and longer cooking time. On the contrary, a
“dry” texture would have required a shorter time and higher
cooking temperature.
For the cooking of meat
Meat to be cooked in the oven should weigh at least 1
kilo to avoid its becoming too dry. If you want roasts with
a good colour, use very little oil. If the piece is lean, use
oil or butter or a little of both. Butter or oil are on the other
hand unnecessary if the piece has a strip of fat. If the
piece has a strip of fat on one side only, put it in the oven
with this side upwards; when melting the fat will grease
the lower side sufficiently. Red meat should be removed
from the fridge one hour before cooking otherwise the
sudden change of temperature could cause it to become
tough. A roast, especially if of red meat, must not be
salted at the beginning of cooking as salt causes juices
and blood to seep out of the meat, thus preventing the
formation of a well-browned crust.
It is advisable to salt the outside of the meat after just over
half the cooking time.
Place the roast in the oven in a dish having a low rim; a
deep dish shields heat. Meat can be placed on an
ovenproof dish or directly on the grill, under which the
dripping pan will be inserted to collect juice. Ingredients
for gravy should only be put in the dish immediately if
cooking time is brief, otherwise they should be added
during the last half hour.
Begin cooking rare meat at a high temperature, reducing
the temperature to finish cooking the inside. The cooking
temperature for white meat can be moderate throughout.
The degree of cooking can be checked by pressing the
meat with a fork; if it does not give the meat is cooked.
At the end of cooking it is advisable to wait at least 15
minutes before cutting the meat in order that the juices
are not lost.
Before serving plates can be kept warm in the oven at
minimum temperature.
Grilling
The following types of meat are suitable for grilling. Mostly
meat or offal cut in slices or pieces of various sizes, but
not usually very thick, poultry cut in half and flattened,
fish, some vegetables (e.g. courgettes, aubergines,
tomatoes, etc.), skewers of meat or fish and seafood.
Meat and fish to be grilled should be lightly brushed with
oil and always placed on the grill; meat should be salted
upon completion of cooking; whereas fish should be
salted on the inside before cooking. The grill should be
positioned in the guides nearest or furthest from the grill
element according to the thickness of the meat, in order
to avoid burning the surface and cooking the inside
insufficiently.
The formation of smoke caused by drops of juice and fat
can be avoided by pouring 1 or 2 glasses of water into the
dripping pan.
The grill can also be used to brown, toast bread and grill
certain types of fruit, such as bananas, halved grapefruit,
slices of pineapple, apples, etc. Fruit should not be
placed too near the source of heat.
Cooking times
Cooking times can vary according to the type of food, its
consistency and its volume. It is advisable to watch when
cooking for the first time and check results since when
preparing the same dishes, in the same conditions,
similar results are obtained.
The “COOKING TABLE” relating to cooking in the oven
and by grill is provided as a guide.
Experience will show possible variations to the values set
out in the table.
Nevertheless carefully follow the indications given
in the receipe you intend to follow.
Attention: do not place any utensils such as dripping
pan, cake tins, casseroles, pyrex dishes, aluminium foil
or other on the base of the oven when the oven is in use.
A stagnation of heat would result which would compromi-
se the results of cooking and could damage the oven
enamel.
