IKEA Griljera User Manual page 13

ENGLISH
Advice and tips regarding use
Cakes and bread:
- Heat the oven for at least 15 minutes
before you start cooking bread or cakes.
- Do not open the door during baking
because the cold air would stop the
yeast from rising.
- When the cake is cooked turn the oven
off and leave it in for about 10 minutes.
- Do not use the enamelled oven tray or
drip pan, supplied with the oven, to cook
cakes in.
- How do you know when the cake is
cooked?
About 5 minutes before the end of
cooking time, put a cake tester or skewer
in the highest part of the cake. If it
comes out clean the cake is cooked.
- And if the cake sinks? The next time use
less liquids or lower the temperature
10°C.
- If the cake is too dry: Make some tiny
holes with a toothpick and pour some
drops of fruit juice or spirits on it. The
next time, increase the temperature
10°C and set a shorter cooking time.
- If the cake is too dark on top: the next
time put the cake on a lower shelf, cook
it at a lower temperature and longer.
- If the top of the cake is burnt: cut
off the burnt layer and cover with
sugar or decorate it with cream, jam,
confectioner's cream, etc..
- If the cake is too dark underneath: the
next time place it on a higher shelf and
cook it at a lower temperature.
- If the cake or bread is cooked nicely
outside but is still uncooked inside: the
next time use less liquids, cook at a
lower temperature and longer.
- If the cake will not come out of the tin:
slide a knife around the edges, place a
damp cloth over the cake and turn the
tin upside down.
- The next time grease the tin well and
sprinkle it with flour or bread crumbs.
- If the biscuits will not come away from
the baking tray: put the tray back in the
oven for a while and lift the biscuits up
before they cool. The next time use a
sheet of baking parchment to prevent
this happening again.
Meat
- If, when cooking meat, the time needed
is more than 40 minutes, turn the oven
off 10 minutes before the end of cooking
time to exploit the residual heat (energy
saving).
- Your roast will be juicier if cooked in a
closed pan; it will be crispier if cooked
without a lid.
- Normally white meat, poultry and fish
need medium temperatures (less than
200°C).
- To cook "rare" red meats, high
temperatures (over 200°C) and short
cooking times are needed.
- For a tasty roast, lard and spice the
meat.
- If your roast is tough: the next time leave
the meat to ripen longer.
- If your roast is too dark on top or
underneath: the next time put it on
a higher or lower shelf, lower the
temperature and cook longer.
- Your roast is underdone? Cut it in slices,
arrange the slices on a baking tray with
the gravy and finish cooking it.
Grilling
- Sparingly grease and flavour the food
before grilling it.
- Always use the grill pan to catch the
juices that drip from the meat during
grilling.
- Always put a little water in the drip pan.
The water prevents the grease from
burning and from giving off bad smells
and smoke. Add more water during
cooking because it evaporates.
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