Baking And Grilling Tips - FAR FMP 7121 NA Manual

ENGLISH
Tips for baking
1. Use non-stick coated appropriate metal
plates or aluminium containers or heat-
resistant silicone moulds.
2. Make best use of the space on the rack.
3. It is recommended to place the baking
mould in the middle of the rack.
4. Keep the oven door closed.
Tips for roasting
1. Seasoning with lemon juice and black
pepper will improve the cooking
performance when cooking a whole
chicken, turkey or a large piece of meat.
2. Meat with bones takes about 15 to 30
minutes longer before it is cooked than a
roast of the same size without bones.
3. You should calculate about 4 to 5minutes
cooking time per centimetre height of the
meat.
4. Let meat rest in the oven for about 10
minutes after the cooking time. The juice is
better distributed all over the roast and does
not run out when the meat is cut.
5. Fish in a fire-resistant dish should be
placed on the rack at the medium or lower
level.
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Tips for grilling
Grilling is ideal for cooking meat, fish and
poultry and will achieve a nice brown
surface without it drying out too much. Flat
pieces, meat skewers and sausages are
particularly suited for grilling as are
vegetables with a high water content such as
tomatoes and onions.

BAKING AND GRILLING TIPS

Baking tips
1. How to establish whether sponge cake is
baked through. Approximately 10 minutes
before the end of the baking time specified
in the recipe, stick a cocktail stick into the
cake at the highest point. If the cocktail
stick comes out clean, the cake is ready.
2. The cake collapses. Use less fluid next
time or set the oven temperature 10 degrees
lower. Observe the specified mixing times
in the recipe.
3. The cake has risen tin the middle but is
lower around the edge. Do not grease the
sides of the spring form cake tin. After
baking, loosen the cake carefully with a
knife.
ENGLISH
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