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• If the piece of meat is lean, use oil or butter or a little of both.
• Butter or oil on the
other
hand is not 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 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. 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 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 moderate 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.
For cooking fish:
• Cook small fish from start to finish at a high temperature. Cook medium-sized
fish initially at a high temperature and then gradually lower the temperature.
• Cook large fish at a moderate temperature from start to finish.
• To check that baked fish is cooked by gently lifting one side of the gut; the meat
must be white and opaque throughout, except in the case of salmon, trout or
similar.
For Grilling:
• The following types of meat are suitable for grilling. Mostly meat or offal cut in
slices or pieces of various sizes, but not 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 into 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
having the inside insufficiently cooked.
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