9
Traditional coo ing
As heat originates from top and bottom, dishes should
preferably be placed in the middle. If cooking requires more
heat from the bottom or the top, use the upper or lower
level.
Fan coo ing
Heat is transmitted to dishes by hot air forcibly circulated
inside the oven by a fan placed at the back of the oven. By
this method, heat is quickly and evenly circulated
throughout the oven, permitting several different dishes to
be cooked at the same time on different levels (Fig.8 .
With this cooking method, through the elimination of
humidity in the air and a drier environment, smells and
tastes are not given off and do not mix with those of other
dishes. You can also cook on only one level. In this case,
it is advisable to place the dish on the lower level for better
cooking control. This oven is particularly suitable for
defreezing rapidly, sterilizing preserves, homemade jams
and, finally, for drying mushrooms and fruit.
Using the oven
For the cooking of cakes
Pre-heat the oven, unless indicated differently, for at least
10 minutes before use. Do not open the oven door when
cooking dishes which must raise (e.g. raised pastries and
soufflés ; the jet of cold air would block the raising
process. To check if cakes are cooked, 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 the cooking of meat
Meat to be cooked in the oven should weigh at least 1
kilo to avoid its becoming too dry. If you want roasts with
a good colour, use very little oil. If the piece is lean, use
oil or butter or a little of both. Butter or oil are on the other
hand unnecessary if the piece has 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 tempera-
ture could cause it to become tough. A roast, especially
if of 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. It 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 ovenproof 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 rare meat at a high temperature, reducing the
temperature to finish cooking the inside. The cooking tem-
perature for white meat can be moderate throughout.
The degree of cooking can be checked by pressing the
meat with a fork; if it does not give the meat 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.
Grilling
The following types of meat are suitable for grilling. Mostly
meat or offal cut in slices or pieces of various sizes, but
not usually very thick, poultry cut in half and flattened,
fish, some vegetables (e.g. courgettes, aubergines,
tomatoes, etc. , skewers of meat or fish and seafood.
Meat and fish to be grilled should be lightly brushed with
oil and always placed on the grill; meat should be salted
upon completion of cooking; whereas fish should be
salted on the inside before cooking. The grill should be
positioned in the guides nearest or furthest from the grill
element according to the thickness of the meat, in order
to avoid burning the surface and cooking the inside
insufficiently. The formation of smoke caused by drops of
juice and fat can be avoided by pouring l or 2 glasses of
water into the dripping pan. The grill can also be used to
brown, toast bread and grill certain types of fruit, such as
bananas, halved grapefruit, slices of pineapple, apples,
etc. Fruit should not be placed too near the source of
heat.
Coo ing times
Cooking times can vary according to the type of food, its
consistency and its volume. It is advisable to watch when
cooking for the first time and check results since when
preparing the same dishes, in the same conditions,
similar results are obtained.
The COOKING TABLE relating to cooking in the oven
and by grill is provided as a guide. Experience will show
possible variations to the values set out in the table.
Nevertheless carefully follow the indications given
in the receipe you intend to follow.
Attention: do not place any utensils such as dripping
pan, cake tins, casseroles, pyrex dishes, aluminium foil
or other on the base of the oven when the oven is in use.
A stagnation of heat would result which would compromi-
se the results of cooking and could damage the oven
enamel.
Suggestions for using the oven
Fig. 8
FO 0061
Fan cooking
