17
GB
Cooking Guide (continued)
Cooking Guide for fresh vegetables
Use a suitable glass pyrex bowl with lid. Add 30-45 ml cold water (2-3 tbsp.) for
every 250 g unless another water quantity is recommended - see table. Cook
covered for the minimum time - see table. Continue cooking to get the result you
prefer. Stir once during and once after cooking. Add salt, herbs or butter after
cooking. Cover during a standing time of 3 minutes.
Hint:
Cut the fresh vegetables into even sized pieces. The smaller they
are cut, the quicker they will cook.
All fresh vegetables should be cooked using full microwave power (800 W).
REHEATING
Your microwave oven will reheat food in a fraction of the time that conventional
ovens hobs normally take.
Use the power levels and reheating times in the following chart as a guide. The
times in the chart consider liquids with a room temperature of about +18 to +20°C
or a chilled food with a temperature of about +5 to +7°C.
Arranging and covering
Avoid reheating large items such as joint of meat - they tend to overcook and dry
out before the centre is piping hot. Reheating small pieces will be more
successful.
Power levels and stirring
Some foods can be reheated using 800 W power while others should be reheated
using 600 W, 450 W or even 300 W.
Check the tables for guidance. In general, it is better to reheat food using a lower
power level, if the food is delicate, in large quantities, or if it is likely to heat up
very quickly (mince pies, for example).
Stir well or turn food over during reheating for best results. When possible, stir
again before serving.
Take particular care when heating liquids and baby foods. To prevent eruptive
boiling of liquids and possible scalding , stir before, during and after heating.
Keep them in the microwave oven during standing time. We recommend putting a
plastic spoon or glass stick into the liquids. Avoid overheating (and therefore
spoiling) the food.
It is preferable to underestimate cooking time and add extra heating time, if
necessary.
Heating and standing times
When reheating food for the first time, it is helpful to make a note of the time
taken - for future reference.
Always make sure that the reheated food is piping hot throughout.
Allow food to stand for a short time after reheating - to let the temperature even
out.
The recommended standing time after reheating is 2-4 minutes, unless another
time is recommended in the chart..
Take particular care when heating liquids and baby food. See also the chapter
with the safety precautions.
REHEATING LIQUIDS
Always allow a standing time of at least 20 seconds after the oven has been
switched off to allow the temperature to even out. Stir during heating, if
necessary, and ALWAYS stir after heating. To prevent eruptive boiling and
possible scalding, you should put a spoon or glass stick into the beverages and
stir before, during and after heating.
Food
Portion
Time
(min.)
Standing
Time (min.)
Instructions
Broccoli
250g
500 g
4½ - 5
8 - 8½
3
Prepare even sized florets.
Arrange the stems to the centre.
Brussels
Sprouts
250g
6 - 7
3
Add 60-75 ml (5-6 tbsp.) water.
Carrots
250g
4½ - 5
3
Cut carrots into even sized slices.
Cauliflower
250g
500 g
5 - 5½
8½ - 9
3
Prepare even sized florets. Cut big
florets into halves. Arrange stems
to the centre.
Courgettes
250g
3½ - 4
3
Cut courgettes into slices. Add 30
ml (2 tbsp.) water or a knob of
butter. Cook until just tender.
Egg Plants
250g
4½ - 5
3
Cut egg plants into small slices
and sprinkle with 1 tablespoon
lemon juice.
Leeks
250g
5 - 5½
3
Cut leeks into thick slices.
Mushrooms
125g
250g
1½ - 2
3½ - 4
3
Prepare small whole or sliced
mushrooms. Do not add any
water. Sprinkle with lemon juice.
Spice with salt and pepper. Drain
before serving.
Onions
250g
5½ - 6
3
Cut onions into slices or halves.
Add only 15 ml (1 tbsp.) water.
Pepper
250g
4½ - 5
3
Cut pepper into small slices.
Potatoes
250g
500 g
4½ - 5½
8 - 9
3
Weigh the peeled potatoes and cut
them into similar sized halves or
quarters.
Turnip
Cabbage
250g
5 - 5½
3
Cut turnip cabbage into small
cubes.
M1774_1714_GBUK.fm Page 17 Monday, May 7, 2001 9:11 PM
