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In a microwave oven, frozen meals can be thawed
and cooked in one process. The table will show you
some examples. (See Page 39.)
Also remember the general notes on “Heating” and
“Thawing” of foods.
To prepare commercially available frozen meals,
please follow the manufacturers instructions as
indicated on the package. Usually, the exact cooking
times and notes for the preparation in a microwave
are listed.
• When shopping, make sure that all pieces are as
even as possible. This will ensure a good cooking
result.
• Thoroughly wash meat, fish and poultry in cold,
running water and dry with a paper towel prior to
preparation. Process as usual.
• Beef should be well hung and with few tendons.
• The cooking result can vary even with similar size
meat pieces. This is, in part, due to the type of
food, various fat and water content and also the
initial temperature.
• Larger meat, fish and poultry pieces should be
turned once during cooking to ensure more even
cooking on all sides.
• After cooking, cover roasts with aluminum foil and
let it stand for about 10 minutes (standing time).
The roast will continue to cook during this time, i.e.
fluid will be evenly distributed, so that less moisture
is lost when cutting.
• When shopping, make sure that all pieces are as
even as possible. This is very important if you’d like
to cook the vegetables in one piece (e.g. potatoes).
• Wash and clean vegetables prior to preparation,
then measure and cut the amount required for your
recipe.
• Season the food like usual, but salt your foods only
after cooking.
• Add about 5 tablespoons of water for each 500 g
of vegetables. Fibrous vegetables will require more
water.
• Vegetables are usually cooked in a covered bowl.
Vegetables with a high water content, e.g. onions
or potatoes, can be cooked in a microwave foil
without any additional water.
• Stir or turn the vegetable once while cooking.
• After cooking, allow the vegetables to stand for
about 2 minutes, so that the temperature will
distribute evenly (standing time).
• All times are guidelines and can vary depending
on initial temperature, weight and the consistency
of the vegetable. The cooking time will be shorter
the fresher the vegetables are.
THAWING AND COOKING
COOKING OF MEAT, FISH AND POULTRY
COOKING FRESH VEGETABLES
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