GB-23
DEUTSCH
ESP
AñOL
NEDERLANDS
IT
ALIANO
FRANÇAIS
ENGLISH
POLSKI
●
When buying select equally sized pieces insofar as
possible. This means you will get a good cooking
result.
●
Wash meat, fish and poultry thoroughly under
running cold water and dry it with kitchen paper
before preparation. Then process as usual.
●
Beef should be well rested and have a low
proportion of sinews.
●
Despite having pieces of the same size, the cooking
result can differ. Among other things, this is due to
the type of food, the varying fat and liquid content
and also the meat’s temperature before cooking.
●
Turn larger pieces of meat, fish and poultry halfway
through the cooking time so that they are cooked
evenly on all sides.
●
Cover a roast with aluminium foil after cooking and
let it stand for approx. 10 minutes (standing time).
The cooking continues during this time and the
liquid becomes evenly distributed, with the result
that less meat juice is lost during the cutting.
●
Buy vegetables of the same size insofar as possible.
This is particularly important if you want to cook
whole vegetables (e.g. jacket potatoes).
●
Wash and clean the vegetables being prepared,
and then weigh the quantity required for the recipe
and chop the vegetables.
●
Season as usual but as a rule only add salt after
cooking.
●
Add approximately 5 soup spoons of water per
500 g of vegetables. Vegetables with a lot of fibres
require a little more added water. You can find an
indication in the table.
●
Vegetables are cooked in a dish with a cover as
a rule. Varieties of vegetables containing a lot
of liquid (e.g. onions or jacket potatoes) can be
cooked without added water in microwave foil.
●
Stir or turn vegetables after half of the cooking time.
●
After cooking allow the vegetables to stand for
approx. 2 minutes so that the temperature becomes
evenly distributed (standing time).
●
The stated cooking times are guide values and
depend on the weight, starting temperature and
the nature of the vegetable type. The fresher the
vegetables are, the shorter the cooking times.
Deep frozen meals can be defrosted and simultaneously
cooked in the microwave in one process. You can find
some examples of this in the table. Also take account
of the general instructions on ‘heating’ and ‘defrosting’
foods. Please follow the producer’s instructions on the
packaging for the preparation of standard commercial
deep frozen meals. Exact cooking times and instructions
for preparation in the microwave oven are given as a
rule. Please also read the note on heating ready meals
on page GB-6.
COOKING MEAT, FISH AND POULTRY
COOKING FRESH VEGETABLES
DEFROSTING AND COOKING
R-68ST-A [06_02 EN] CkBk.indd 23
R-68ST-A [06_02 EN] CkBk.indd 23
7/14/09 10:11:17 AM
7/14/09 10:11:17 AM
