Loading ...
Loading ...
Loading ...
Use
42
3.5 Cooking advice
General advice
• It is not possible to shorten cooking times
by increasing the temperature (the food
could be overcooked on the outside and
undercooked on the inside).
• Cooking times vary according to the
thickness and quality of the food and to
consumer taste.
• The first few times you use the appliance,
when you have not yet acquired enough
experience regarding the cooking times
needed for the foods, it is recommended
to set slightly longer cooking times and to
quickly taste the food close to the end of
cooking. If it is not ready, it is anyway
possible to continue to cook it using the
remaining cooking time and without
having to add more water to the
reservoir. If it is ready, cooking can be
stopped immediately and the remaining
water drained from the reservoir.
Advice for cooking meat
• Cooking times vary according to the
thickness and quality of the food and to
consumer taste.
• Use a meat thermometer when roasting
meat, or simply press on the roast with a
spoon. If it is hard, it is ready; If not, it
needs another few minutes cooking.
Advice for steaming
• Cooking times depend on the density of
the food and not the quantity. For
example, a whole broccoli takes as long
to cook as 20 florets. If the amount in a
casserole is increased, the density
increases and therefore the cooking time
also increases.
• If possible, use a perforated container to
allow the steam to surround the food on
all sides.
• Steaming significantly reduces the
transfer of flavours from one type of food
to another. However, always make sure
that the foods cooked in a perforated
container, such as fish, are placed on the
bottom of the oven.
• If there is a possibility that the steam
might change the consistency of the food
during cooking (for example in
casseroles, puddings...) always cover
them with aluminium foil.
Advice for cooking desserts/pastries and
biscuits
• Use dark metal moulds: They help to
absorb the heat better.
• The temperature and the cooking time
depend on the quality and consistency
of the dough.
• To check whether the dessert is cooked
right through, at the end of the cooking
time, put a wooden toothpick into its
highest point. If the dough does not stick
to the toothpick, the dessert is cooked.
• If the dessert collapses when it comes out
of the oven, on the next occasion reduce
the set temperature by about 10°C,
selecting a longer cooking time if
necessary.
Loading ...
Loading ...
Loading ...