18
Roasting joints
•Allow all joints to sit at room
temperature for at least 1 hour before
roasting. Remove any excess fat to
prevent smoke and smells.
•Wherever possible use earthenware
rather than glass dishes (less spitting)
big enough to contain the joint easily.
•Do not sprinkle with salt before
cooking as this dries the meat out.
•Add a few tbsp of warm water to the
roasting dish to prevent the juices
burning.
•Cooking time
- Roast beef 10 to 15 min for 500 g.
- Roast pork 35 to 40 min for 500 g.
- Roast Veal 30 to 40 min for 500 g.
•After removing from the oven, wrap
the joint in kitchen foil and leave to
recover for 10 to 15 mins. The meat
will be more succulent and tender, and
more uniform in colour.
•Grilling meat: Drizzle with a thin
layer of oil. Avoid pricking red meat
and use a spatula or tongs to turn
over.
•Prick poultry skin under the wings so
the juices can run out without spitting.
Baking cakes
•Choosing your cake tin:
Avoid bright shiny tins:
- They require longer cooking times.
- The oven has to be pre-heated.
Use non-stick tins for flans, pies
and quiches. These give crisper
golden pastry on the base.
•Tip:
Even if your tins are non-stick, use
baking parchment to protect them.
It makes it easier to turn flans etc.
out. Use it too to line enamelled tins
to protect the coating from fruit acids.
Always add yeast last and avoid
contact with salt, which will destroy
the yeast's properties.
When you use the fan feature we
recommend that you reduce cooking
temperatures by 30-50ºC compared
with a conventional oven and extend
the cooking time by 5 to 10 minutes.
Cooking vegetables
•When preparing a dish topped with
layered potatoes, pre- cook the sliced
potatoes in water or milk.
•To peel peppers, place them under
a hot grill turning frequently until the
skin bubbles. Pop into a plastic bag
for a few minutes and the skin will
peel away easily.
•When stuffing tomatoes, slice off
one end and scoop out the pulp and
pips. Salt the inside and leave to drain
on a grid before stuffing.
•Drain cooked leeks and chicory
thoroughly before coating with a
sauce (ham or béchamel) otherwise
the cooking liquid will water down the
sauce.
•Mix grated cheese with
breadcrumbs for a topping that is
brown and crispy.
Using the oven
•When cooking times are long, turn the oven off 5 to 10 minutes
before the end and use the residual heat to finish the dish.
Cooking on 2 levels with
PRE-HEAT THE OVEN BEFORE COOKING THE DISH
•Several dishes (similar or different) can be cooked at the same time without any contamination of
smell or taste, provided they require the same temperature. The dishes cooked can require different
lengths of cooking. The cooking times shown in the table for each dish should be extended by 10 to 20
minutes.
Small cakes
2 shelves
3
1
2 Tarts
3
1
2 shelves
1 fish + 1 tart
3
1