19
TIPS AND ADVICE
ENGLISH
TURNING/STIRRING
Almost all foods have to be turned or stirred from time
to time. As early as possible, separate parts which are
stuck together and rearrange them.
SMALL AMOUNTS
Thaw more quickly and evenly than larger ones. We
recommend that you freeze portions which are as
small as possible. By so doing you will be able to
prepare whole menus quickly and easily.
FOODS REQUIRING CAREFUL HANDLING
Foods such as gateaux, cream, cheese and bread
should only be partially thawed and then left to thaw
completely at room temperature. By so doing you will
avoid the outer areas becoming too hot while the
inside is still frozen.
STANDING TIME
This is particularly important after thawing food, as the
thawing process continues during this period. In the
thawing table you will find the standing times for
various foods. Thick, dense foods require a longer
standing time than thinner foods or food
of a porous nature. If the food has not thawed
sufficiently, you may continue thawing it in the
microwave oven or lengthen the standing time
accordingly. At the end of the standing time you
should process the food as soon as possible and not re-
freeze it.
COOKING FRESH VEGETABLES
●
When buying vegetables try to ensure that, as far
as possible, they are of similar size. This is
particularly important when you want to cook the
vegetables whole (e.g. boiled potatoes).
●
Wash the vegetables before preparing them, clean
them and only then weigh the required quantity for
the recipe and chop them up.
●
Season them as you would normally, but as a rule
only add salt after cooking.
●
Add about 5 tbsps of water for 500 g of
vegetables. Vegetables which are high in fibre
require a little more water. You will find information
about this in the table.
●
Vegetables are usually cooked in a dish with a lid.
Those with a high moisture content, e.g. onions or
boiled potatoes, can be cooked in microwave foil
without adding water.
●
After half the cooking time has elapsed vegetables
should be stirred or turned over.
●
After cooking allow the vegetables to stand for
approx. 2 minutes, so that the temperature
disperses evenly (standing time).
●
The cooking times given are guidelines and depend
upon the weight, initial temperature and condition
of the type of vegetable in question. The fresher the
vegetables, the shorter the cooking times.
COOKING MEAT, FISH AND POULTRY
●
When buying food items, try to ensure that, as far
as possible, they are of similar size. This will ensure
that they are cooked properly.
●
Before preparation wash meat, fish and poultry
thoroughly under cold running water and pat them
dry with kitchen paper. Then continue as normal.
●
Beef should be well hung and have little gristle.
●
Even though the pieces may be of a similar size,
cooking results may vary. This is due, amongst
other things, to the kind of food, variations in the fat
and moisture content as well as the temperature
before cooking.
●
After the food has been cooking for 15 minutes it
acquires a natural brownness, which may be
enhanced by the use of a browning agent. If, in
addition, you would like the surface to be crisp you
should either use the browning dish or sear the food
on your cooker and finish cooking it in your
microwave. By doing this you will simultaneously
obtain a brown base for making a sauce.
●
Turn large pieces of meat, fish or poultry half way
through the cooking time, so that they are cooked
evenly from all sides.
●
After cooking cover roasts with aluminium foil and
allow them to stand for approx. 10 minutes (standing
time). During this period the roast carries on cooking
and the liquid is evenly distributed, so that when it is
carved a minimum amount of juice is lost.
THAWING AND COOKING
Deep-frozen dishes can be thawed and cooked at the
same time in one process in your microwave. You will
find some examples in the table. Do take note,
however, of the general advice given on "heating" and
"thawing" food. Please refer to the manufacturer's
instructions on the packaging when preparing deep-
frozen dishes. These usually contain precise cooking
times and offer advice on preparation.
R-233 ENGLISH 21/01/2000 11:49 Page 19
