Candy FDP 299 NX User Manual download pdf (Page 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.

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Candy FDP 299 NX User Manual Page 13