Candy TCP21 Dokumentacja Pobierz pdf (Strona 13)

COOKING TIPS

MEAT

It is better not to salt meats until after cooking as salt encourages the meat to spatter fat.

This will dirty the oven and make a lot of smoke.

Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking

time is longer than in a preheated oven, but it cooks through to the centre better as the

heat has more time to penetrate the joint.

Correct preheating is the basis of successful red meat cookery.

GRILLS

• Before loading the grill:

Remove the meat from the refrigerator a few hours before grilling. Lay it on several layers

of kitchen paper: this improves seizing, making it tastier and avoids it staying cold at the

centre.

Add pepper and spices to the meat before grilling, but add any salt after cooking. This way

it will seize better and stay juicy. Baste all the food to be cooked with a little oil. This is best

done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme,

etc.).

Load the grill.

• During cooking:

Never pierce the food during cooking even when you turn it. This lets the juice out and it

becomes dry.

Temperatures and cooking times are given for information only to facilitate using the oven.

Personal experience should then let you adapt these settings to your taste and habits.

Remember that cooking at higher temperatures causes more spattering, and the oven can

become dirty and smoky. It is better to slightly reduce the cooking temperature, even if it

means increasing the cooking time.

COOKING TIPS

The sides of the oven are equipped

with different positions numbered

from the bottom.

COOKING

atu

coo

kin

r in

fac

ili

tate

Temperatures

and

cooking

times

are

given

for

information

only

facilitate

using

the

oven.

Personal experience should then let you adapt these settings to your taste and habits.

Personal

experience

should

then

let

you

adapt

these

settings

your

taste

and

habits.

coo

kin

atu

causes

spatte

rin

can

e e be t at coo g at g e te pe atu es causes o e spatte g, a d t e o e ca

become dirty and smoky. It is better to slightly reduce the cooking temperature, even if it

become dirty and smoky. It is bette

means increasin

the cookin

time.

after cooking as salt encourages the meat to spatter fat.

It is better not to salt meats until after cooking as

will

This

will

dirty

the

oven

and

make

lot

smoke.

Joints of white meat, pork, veal, lamb and fish can be put into the oven cold. The cooking

Joints

white

meat,

pork,

veal,

lamb

and

fish

can

put

into

the

oven

cold.

The

cooking

time is longer than in a preheated oven, but it cooks through to the centre better as the

t e s o ge t a a p e eated o e , b

heat has more time to penetrate the joint.

heat

has

time

penetrate

the

joint.

Correct preheating is the basis of successful red meat cookery

RILL

•

Before loading the grill:

Before

the

grill:

Remove the meat from the refrigerator a few hours before grilling. Lay it on several layers

Remove

the

meat

from

the

refrigerator

few

hours

before

grilling.

Lay

several

layers

of kitchen paper: this improves seizing, making it tastier and avoids it staying cold at the

of kitch

centre.

Add pepper and spices to the meat before grilling, but add any salt after cooking. This way

dd peppe a d sp ces to t e eat be o e g g, but add a y sa t a te coo g s ay

it will seize better and stay juicy. Baste all the food to be cooked with a little oil. This is best

will

seize

better

and

stay

juicy.

Baste

all

the

food

cooked

with

little

oil.

This

best

done with a wide flat basting brush. Then sprinkle with more pepper and herbs (thyme,

do e

etc.).

Load

the

ill.

oad t e g

•

During cooking:

During

cooking:

Never pierce the food during cooking even when you turn it. This lets the juice out and it

Never pierce t

ecomes dry.

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