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Practical Cooking Advice
The oven offers a wide range of alternahves which allow you to cook any type of food m the best possible way With
time you will learn to make the best use of this versatile cooking appliance and the following dlrechons are only a
guideline which may be varied according to your own personal experience
Baking Cakes
When baking cakes1 always place them in the oven after it has been preheated (about 15 minutes)The temperature is
normally around 160'C. Do not open the door while the cake is baking in order to prevent it from dropping, in
general:
Pastry is too dry
Increase the temperature by 10℃ and reduce
the time.
Pastry dropped
Use less liquid or lower the temperature
by10℃ 10℃.
Cooking Pizza
For tasty crispy pizzas：
Preheat the oven for at least 15 minutes
Use a light alumimum pBzza pan, placing it on the rack supplied wrth the oven. If the dnppmg pan is used, this will
extend the cooking time, making it difficult to get a crispy crust;
Do not open the oven door frequently while the pizza is cooking;
If the pizza has a lot of toppings (three or lour),
recommend you add the mozzarella cheese on halfway through the cooking process.
Cooking Fish and Meat
When cooking white meat. fowl and fish, use temperature settings from 170 ~C to 190 C.
For red meat that should be well done on the outside while tender and juicy in the inside, it is a good idea to start
with a high temperature setting (200':C-220-'C) for a short t~me,then turn the oven down atterwards.
In general, the larger the roast, the lower the temperature setting. Place tile meat on the centre of the grid and place
the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the centreof the oven. If you would like to increase the amount of
lrom below, use the Iow rack heights For savoury sts (especially duck and wild game), dress the meath lard or bacon
Cooked well on the inside but sticky on the
outside
Use less hquid, lower the tempera, tore, and
increase the cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a
dusting of flour or use greaseproof paper.
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