(ex. plaques
Additional information
You may cook several dishes simultaneously (in the same way or in
different ways) without one taking on the flavour or odour of the other,
if you cook them at the same temperature. (They may be placed in
and taken out of the oven at different times.)
Note: The table gives times for cooking one dish at a time. When cook-
ing several dishes at a time, increase cooking time by 10-20 minutes.
Depending on the cooking you wish to do, it may be necessary to buy
additional oven accessories.
Cooking meat
All meat must be left at room temperature for at least one hour before cooking in
the oven. Roast is often cooked with a piece of bard tied around it; cut it as close-
ly as possible to avoid smoke and unpleasant odours.
1 - If meat is well cooked but not seared:
• Use the or setting
• Place meat closer to the grill
• Do not pre-heat using the setting
• Pre-heat to 275° for 15-20 minutes using the setting and
return to the advised setting before putting meat into the oven.
• Increase thermostat setting
2 - If your meat is too well-seared, but not cooked in the centre:
• Use the or setting
• Place the meat farther from the grill using the or setting
• Do not pre-heat as long
• Reduce thermostat setting
3 - If your oven is very dirty and you have cooked at too high a
temperature
• Reduce thermostat setting
• See A on the next page
• Do not cook in the drip pan using the setting
4 - Cooking time
• Roast beef: 25-35 minutes per 1 kg
• Roast pork: 60-70 minutes per 1 kg
• Roast veal: 60-70 minutes per 1 kg
Baking
1 - If the top is dark but the bottom is very light,
there should be more heat coming from the bottom of the oven:
• Use the
or setting
• Place the cake on a lower shelf
• Use a darker pan
• Reduce thermostat setting
2 - If the bottom is dark but the top is very light,
there is too much heat coming from the bottom of the oven:
• Place the cake on a top shelf
• Use a lighter-coloured pan
• Reduce thermostat setting
3 - If it is too well cooked outside,
but not enough inside, or if browning is not even,
the cooking temperature is too high:
• Reduce thermostat setting
• Increase cooking time
4 - If the outside is too dry but has a good colour,
cooking time was too long and at too low a temperature:
• Reduce cooking time
• Increase thermostat setting
CHOICE OF BAKING MOULDS AND PANS:
Avoid using light-coloured, shiny moulds, in which cakes will not cook
as well or as quickly. It is essential to pre-heat the oven. Otherwise,
some thick cakes (e.g., fruit cake) may not be well-cooked inside.
Use metal pans and moulds which absorb heat well and evenly
distribute it throughout cake dough, assuring a perfectly cooked cake.
Non-stick moulds and pans allow for easy demoulding and cleaning
as well as even colour and cooking. Feel free to use baking paper,
which efficiently protects the sides of moulds and pans and tops of
baking trays from acid stains (coming from, for example, tomato
spattering when cooking pizza.)
Instead of using temperatures given in recipe books for traditional
cooking, when using the fan, temperatures must be reduced by
20-25° C for baking, and by 30-60° C for cooking meats.
Cooking time should increase by 5-15 minutes.
Toute reproduction, même partielle de ce document est interdite.
SHEET
SHEETGRID
GRID
SHELF
3
rd
1
st
SHELF
3
rd
1
st
oven
bottom
oven
bottom
OR
OR
With two grids
(e.g. Madeleine
moulds)
