Electrolux EKG 603301 W (X) - Инструкция по эксплуатации - Страница 25

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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.

For the cooking of fish

Cook small fish from start to finish at a
high temperature.  Cook medium-sized
fish initially at a high temperature and
then gradually lower the temperature.
C o o k   l a r g e   f i s h   a t   a   m o d e r a t e
temperature from start to finish.
Check that baked fish is cooked by
gently lifting one side of the gut;  the
m e a t   m u s t   b e   w h i t e   a n d   o p a q u e
t h r o u g h o u t ,   e x c e p t   i n   t h e   c a s e   o f
salmon, trout or similar.