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Beschikbare talen
Beschikbare talen
ENGLISH
Advice and tips regarding use
Cakes and bread:
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Heat the oven for at least 15 minutes before
you start cooking bread or cakes.
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Do not open the door during baking
because the cold air would stop the yeast
from rising.
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When the cake is cooked turn the oven off
and leave it in for about 10 minutes.
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Do not use the enamelled oven tray or drip
pan, supplied with the oven, to cook cakes
in.
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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.
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And if the cake sinks? The next time use less
liquids or lower the temperature 10°C.
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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.
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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.
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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.
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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 flour or bread crumbs.
All manuals and user guides at all-guides.com
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Meat
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Grilling
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Preheating
if needed, preheat the oven at 180°C with
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.
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 fish 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 finish cooking it.
Sparingly grease and flavour the food
before grilling it.
Always use the grill pan to catch the juices
that drip from the meat during grilling.
Always put a little water in the drip pan.
The water prevents the grease from burning
and from giving off bad smells and smoke.
Add more water during cooking because it
evaporates.
Turn the food half way through cooking.
If you are grilling fatty poultry (goose)
pierce the skin so the fat can drip away.
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