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• 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 drip pan to catch any
dripping from the meat during grilling.
Slide it in one of the levels underneath
the grill or place it at the bottom of the
oven. Always pour a little water in the
drip pan. It will prevent grease and
sauces from burning avoiding burnt
smells and smoke. Add more water
during cooking to compensate for
evaporation.
• Turn the food half way through cooking.
• If you are grilling fatty poultry (goose)
pierce the skin so the fat can drip away.
The aluminium can be easily corroded
if it comes into contact with organic
acids present in the foods or added
during baking (vinegar, lemon juice).
Therefore it is advised not to put
directly the foods on aluminium or
enamelled trays, but ALWAYS use the
proper oven paper.
ENGLISH
11
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