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COOKING ADVICES
To bake meat, pre heat oven at least for 15 minutes in max.
temperature.
Pastries
Pastries must be cooked at moderate temperatures between
350°F~400°F and require a 15 minute oven pre-heating.
Do not open the oven door when cooking yeasted dishes (for
example: bread, yeasted dough and souffles); cold air currents
prevents the growing of the dough. To check baking point, a
toothpick must be introduced in the middle of the food. lf the
toothpick comes out dry, the pastry is baked to the point. At least
3/4 of the expected baking time must have passed before the
check is made.
lf the pastry is more cooked in the outside then in the inside, a
longer baking time at a lower temperature will be necessary.
Fish
Roast small fish at a high temperature. Mid-sized fish must start
to roast at a high temperature and then the temperature must be
gradually reduced. Big fish must be roasted at a moderate
temperature from the beginning.
Check if the fish is well roasted by gently lifting one extremity;
the meat must be evenly white and opaque, unless it is salmon,
trout or other fish with a different color.
Meat
Minimum weight of meat to be roasted is 2.2 lbs (1 kg) to prevent
it to becoming too dry. lf the meat roll does not have a lot of fat,
use oil, margarine, or a little of both. Margarine and oil will not be
necessary if the meat roll has enough fat of its own. When the fat
is located just at one side of the roll, place it in the oven with this
side up; the fat will melt and spread to the bottom side.
Start roasting red meat at a high temperature, reducing it
afterwards to finish cooking in the inside.
Cooking temperature for white meat can be moderate from the
beginning to the end. lt is possible to check cooking point by
carving the meat with a fork: if the meat is firm, it means it is
cooked to the point.
Meat rolls must be taken out of the refrigerator one hour before
cooking, so they do not get rough with the sudden temperature
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