ROSIERES FE 5143 RU Instructions For The Use And Installation page 26

GB
HINTS FOR COOKING
It is better not to add salt to meat until it is cooked, as salt stimulates the production of fat, which causes a rapid
build-up of grease in the oven as well as unpleasant fumes.
Joints of white meat, such as pork, veal, lamb and fish can be put in a cold oven. Cooking takes longer than in
pre-heated oven, but joints cook better in the centre, as the heat has more time to reach the middle.
GOOD PRE-HEATING IS THE SECRET OF SUCCESS WHEN COOKING RED MEAT.
GRILLED FOOD :
Take the meat out of the refrigerator a few hours before cooking it. We recommend placing it on absorbent paper;
it will cook better, be tasty, and there will risk less of it remaining cold in the middle. Season with pepper and
spices before grilling, but do not add salt until after cooking, as it will be poorly cooked and less juicy.
Baste the meat with a little oil. This is best done with a wide, flat brush. Sprinkle with pepper and herbs (thyme
etc).
Never pierce the food during cooking, not even when turning it over: the juice runs out and the food becomes dry.
CONFECTIONERY :
Do not use shiny cake tins. They reflect the heat and could spoil the cakes. If your cakes brown too quickly, cover
them with a sheet of sulphurised paper or aluminium foil.
NB : make sure you use the aluminium foil in the correct way: the shiny surface should be on the inside, against
the cake. If it put shiny side out, the heat is reflected and does not reach the middle of the cake.
Avoid opening the oven door during the first 20 to 25 minutes of cooking : soufflés, brioches, sponge cakes and
the like would immediately collapse.
To check the readiness of your confectionery, pierce the centre with a knife blade a knitting needle.
If it comes out dry, your cake is baked and the oven can be turned off. If the blade comes out wet, or has bits of
cake stuck to it, continue cooking, but lower the temperature slightly, so that it can finish baking without burning.
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