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Cooking Tips
To cook meat, preheat oven for at least 15 minutes.
• Pastries
The pastry should be cooked at a moderate temperature between 350 F - 400 F and
requires 15 minutes of preheating the oven.
Do not open the oven door while cooking, the cold air prevents the dough from grow-
ing. To check the cooking point you must insert a toothpick in the middle of the meal,
if the toothpick comes out dry, the pastry is ready. If the baking is more cooked outside
than inside, more cooking time is required at a lower temperature.
• Fish
Roast small fish at high temperatures. Of medium size should be roasted at a higher
temperature and then the temperature should be lowered abruptly. Large fish must be
roasted at high temperatures
from the start.
• Meat
The minimum weight of the meat to be roasted is 2.2lbs (1kg), to prevent it from drying
out too much. If the meat does not have too much fat, use oil, margarine, or a little of
both. Margarine and oil will not be needed if the meat has its own fat. When the fat is
only in one part of the meat, put it in the oven with this part upwards, this way the fat
will melt and spread to the bottom. Begin roasting red meat at a high temperature,
gradually reducing it to finish cooking inside.
The time to cook white meat can be moderate from start to finish. It is possible to check the cooking of the
meat by punching it with a fork, if the meat is firm means that it is at its optimum point of cooking. Meat
chunks should be removed from the refrigerator an hour before cooking so that it does not get rough with
the sudden change in temperature. Place the roast in the oven in shallow containers (deep containers make
the penetration of heat more difficult) Or directly on the grill, placing a large container on the bottom rack to
collect splashes and dripping fat. When the cooking is finished, it is advisable to wait at least 15 minutes before
cutting the meat to prevent the sauce from pouring. Before serving, the plates can be kept warm in the oven
at minimum temperature.
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GAS COOKER
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