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TIPS FOR OVEN COOKING
For baking cakes:
• Pre-heat the oven for at least 10minutes before use.
• Do not open the oven door when baking. The jet of cold air will block the raising block
the raising process of some cakes, pastries and soufflés.
• To check if your cake is baked, 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 cooking meat:
• Meat to be cooked in the oven should weigh at least 1 kilogram to avoid becoming too
dry. If you want to roasts with a good color, use very little oil.
• If the piece of meat is lean, use oil or butter or a little of both.
• Butter or oil on the other hand unnecessary if the piece as 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 for
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. If 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 oven proof 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 raw meat at a high temperature, reducing the temperature
to finish cooking the inside. The cooking temperature for white meat can be mode-rate
throughout.
• The degree of cooking can be checked by pressing the meat with a fork, if it penetrates
easily then it 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.
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