COOKING MEAT, FISH AND POULTRY
COOKING FRESH VEGETABLES
GB-27
DEFROSTING AND COOKING
ENGLISH
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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.
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Before preparation wash meat, fish and poultry
thoroughly under cold running water and pat
them dry with kitchen paper. Then continue as
normal.
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Beef should be well hung and have little gristle.
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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.
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Turn large pieces of meat, fish or poultry half
way through the cooking time, so that they are
cooked evenly from all sides.
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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.
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. (see page
GB-29). 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.
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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).
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Wash the vegetables before preparing them,
clean them and only then weigh the required
quantity for the recipe and chop them up.
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Season them as you would normally, but as a
rule only add salt after cooking.
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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. (see page GB-
30).
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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.
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After half the cooking time has elapsed
vegetables should be stirred or turned over.
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After cooking allow the vegetables to stand for
approx. 2 minutes, so that the temperature
disperses evenly (standing time).
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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.
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