Zigmund & Shtain EN 182.512 X [39/48] Instructions for cooking

INSTRUCTIONS FOR COOKING

thickness of the meat; the table shown below gives some examples of cooking

times and the position of the food. The cooking times can vary according to the

nature of the food, its evenness and volume.

BAKING

The circulation of air in the oven ensures instantaneous and even distribution of the

heat. Pre-heating the oven is no longer necessary.

However, for more delicate baked goods, the oven can be pre-heated.

Several trays for baking can be placed in the oven, taking care not to use the first

shelf starting from the top. Other kinds of food (fish, meat etc.) can also be cooked

at the same time, without there being any transmission of flavour and smells.

This multiple cooking is possible because, although having different cooking times,

the cooking temperature of the different foods is the same.

COOKING AU GRATIN

This term refers to the change of the surface of food which is generally pre-cooked

and when placed in the oven, it becomes crisp and golden in appearance.

“Gnocchi alla romana”, “polenta pasticciata”, rice, lasagne, pasta and vegetables in

béchamel sauce are the typical dishes for this type of cooking.

THAWING

Thawing takes place as at room temperature with the advantage of being quicker.

The ten hours needed in the fridge are reduced to one hour for every kilo of meat.

Place the meat in its packaging on a plate. Put it into the oven.

COOKING TIMES

The table shows some examples of the thermostat setting and cooking time. The

cooking times can vary depending on the nature of the food, its evenness and its

volume. We are sure that your experience will soon suggest possible variations to

the values shown in the table.

Notes:

• For roasts of beef, veal, pork and turkey with bones or rolled roasts, increase

the times in the table by about 20 minutes.

• The indication in the table for the use of the shelves is the best one in the case

of cooking on several levels.

• The times described in the table refer to the cooking of one food only; for more

dishes, the cooking times have to be increased by 5-10 minutes.

15 - ENGLISH