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Beschikbare talen
Beschikbare talen
Instructions for the user
11.5.7 Cooking meat and fish
Meat to be cooked in the oven should weigh at least 1 kg. Very tender red meat to be cooked rare
(roast beef, fillet, etc.), or which should be well cooked on the outside and preserve all its juices on
the inside, require cooking on high temperatures for a short time (200-250°C). White meat, game-
birds and fish require cooking on low temperatures (150-175°C).
The ingredients for the sauce should only be placed in the baking tin if the cooking time is short,
otherwise, they should be added in the last half hour. Meat can be placed on an ovenproof plate or
directly on the grid bars, below which the dripping pan should be placed to collect the juice. Press
the meat with a spoon to check if it is done. If it is firm, it is cooked.
At the end of the cooking, wait at least 15 minutes before cutting the meat so as not to lose the
juices. Before serving, plates can be warmed in the oven at minimum temperature.
11.5.8 Baking
Beaten mixtures must stick to the spoon because excess fluidity would prolong the cooking time.
Sweets require moderate temperatures (generally between 150-200°C) and require preheating
(approximately 10 minutes). The oven door must not be opened until at least ¾ of the way
through the cooking time.
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