Soups and stews
77
If soups are thickened with rice or
cornflour, the soup should be stirred
constantly during cooking to prevent it
from sticking to the bottom of the
saucepan.
Adding fresh herbs gives a delicious
aroma and increases the vitamin
content.
The cooking duration can be reduced
by adding warm liquid (not suitable for
beurre manié).
Apart from a few exceptions, soups and
stews should be cooked covered to
minimise the loss of moisture.
Stir soups and stews during cooking to
equalise temperature variations
between the different ingredients.
If dishes are being cooked using an
Automatic programme, this needs to be
considered during preparation. In
general, all ingredients are mixed
together in the cooking container at the
beginning. Any exceptions to this (e.g.
the addition of egg or cream) are noted
in the relevant recipe.
When cooking with Automatic
programmes, only enter the weight of
the food. Do not include the weight of
the cooking container. Cooking
durations for Automatic programmes
will vary to some extent from cooking
durations with manual power and
duration input.
Generally speaking, place the cooking
vessel containing the soup or stew on
the glass tray on shelf level 1.
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...
