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10
because the cold air would stop the
yeast from rising.
oven off and leave it in for about 10
minutes.
or drip pan, supplied with the oven, to
cook cakes in.
cooked? About 5 minutes before the
end of cooking time, put a cake tester
or skewer in the highest part of the
cake. If it comes out clean the cake is
cooked.
time use less liquids or lower the
temperature 10°C.
holes with a toothpick and pour some
drops of fruit juice or spirits on it. The
next time, increase the temperature
10°C and set a shorter cooking time.
time put the cake on a lower shelf,
cook it at a lower temperature and
longer.
off the burnt layer and cover with
sugar or decorate it with cream, jam,
confectioner's cream, etc..
next time place it on a higher shelf and
cook it at a lower temperature.
outside but is still uncooked inside: the
next time use less liquids, cook at a
lower temperature and longer.
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.
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:
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).
closed pan; it will be crispier if cooked
without a lid.
need medium temperatures (less than
200°C).
temperatures (over 200°C) and short
cooking times are needed.
meat.
leave the meat to ripen longer.
underneath: the next time put it on
a higher or lower shelf, lower the
temperature and cook longer.
slices, arrange the slices on a baking
tray with the gravy and finish cooking it.
Grilling:
before grilling it.
juices that drip from the meat during
grilling (fig.5-7 ).
pan. The water prevents the grease
from burning and from giving off bad
smells and smoke. Add more water
during cooking because it evaporates.
cooking.
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
proper oven paper.
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