Hints And Tips On Cooking With The Oven - AEG COMPETENCE 5005 Operating Instructions Manual

Hints and Tips on Cooking with the Oven

Cooking Cakes
Pre-heat the oven, unless indicated differently, for at least 10 minutes
before use. Do not open the oven door when cooking dishes which
must prove (e.g. proved pastries and soufflés); the jet of cold air would
block the proving process.
To check if cakes are cooked, insert a toothpick into the mixture; if it
comes out clean the cake is ready. Wait until at least 3/4 of the
cooking time has passed before carrying out this test.
As a general rule remember that food which is well-cooked on the
outside but not enough inside, would have required a longer cooking
time but lower temperature. On the contrary, a "dry" texture would
have required a shorter cooking time but higher temperature.
Cooking Meat
Meat to the cooked in the oven should weigh at least 1 Kg. to avoid
excessive drying.
Red meat should be removed from the fridge at least one hour before
cooking, because the sudden change of temperature could cause it to
become tough. Meat to be roasted should not be salted at the
beginning of cooking as salt causes juices and blood to seep out of the
meat, thus preventing the formation of a well-browned crust.
Meat should be only salted after when half the cooking time is passed.
Use only low-sided roasting trays. High-sided roasting trays act as a
shield and do not allow heat to evenly roast the meat.
Meat can be placed on an ovenproof dish or directly on the grid, under
which the dripping pan should be inserted to collect juice. Ingredients
for gravy should be put in the dish immediately if cooking time is
brief. Otherwise they should be added during the last half hour.
Begin cooking rare meat at a high temperature, reducing the tempera-
ture to finish cooking the inside. The cooking temperature for white
meat can be moderate throughout.
Before serving plates can be kept warm in the oven regulated at
minimum temperature.
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