ENGLISH
3
3.3 - COOKING ANTIPASTI AND FIRST COURSES
Vegetable soups and other soups in general require less liquid because in a microwave oven evaporation is rather
minimal. Salt must be added only at the end of cooking or during standing time as it dehydrates the food.
It is fair to say that the time needed to cook rice in the microwave oven (as indeed for pasta) is more or less equal to
that needed to cook it on a stove in the traditional manner. The advantage of preparing a risotto in a microwave
oven is that it does not need stirring continually (this only needs to be done 2 or 3 times).
40
CHAPTER 3 – USING THE OVEN: SUGGESTIONS AND TIME GRIDS
850
850
850
850
850
-
-
-
TIME
minutes
8
12
12
8
12-15
30
40
45
• Lasagne
• Gnocchi alla romana
• Macaroni
• Risotto
• Pizza
• Fresh Quiche Lorraine
• Frozen Quiche Lorraine
TYPE
QUANTITY
FUNCTION
POWER
LEVEL
TEMPE-
RATURE
NOTES/SUGGESTIONS
WIRE RACK
TO USE
1100 gr
600 gr
1500 gr
300 gr.
of rice
800 gr
800 gr
550 gr
Suitable times for raw pasta. If the pasta is pre-
cooked, 8 minutes of Combined MICROGRILL
cooking is enough.
Avoid piling them up too heavily
The pasta should have previously been boiled separately.
The ingredients should all be placed together in
a container suitable for microwaves and covered
with transparent film (750 g of clear soup is
needed for 300 g of rice with the microwaves on
full power for approx. 10-12 minutes).
Spread the pizza on oven paper resting on a
shelf for cakes or on the detachable base of
metal baking tin for cakes. Preheat the oven to
200°C.
Use a cake tin with a handle (the oven should be
pre-heated).
Place on the bottom of a metal baking tin (the
oven should be pre-heated).
None
None
None
None
Low
Low
Low
-
-
-
-
-
200°C
160°C
190°
3.4 - COOKING MEAT
Cooking is closely linked to the size and uniformity of the food which is to be cooked: kebabs cook before a roast
because they consist of smaller, more evenly-sized pieces of meat. To keep roasts, chicken and kebabs moist, it is
advisable to add 1 or 2 cups of water at the start of cooking.
450
450
650
650
650
450
850
650
-
-
-
TIME
minuti
35-40
22-25
20
38-42
25-30
17-20
35-40
13-15
17-19
10-12
10-12
•Roasts (pork, beef)
• Meatloaf
• Meatloaf
• Whole chicken
• Pieces of chicken
• Kebabs
•Goulash
• Chicken breast
•Veal or pork chop
• Sausages
• Hamburgers
TYPE
QUANTITY
FUNCTION
POWER
LEVEL
TEMPE-
RATURE
NOTES/SUGGESTIONS
WIRE RACK
TO USE
1000 gr
800 gr
900 gr
1200 gr
850 gr
600 gr
1500 gr
500 gr
3 pieces
3 pieces
3 pieces
Leave on a little fat to avoid it drying out. Do not add
much sauce.
Mix 500 g of minced beef with egg, ham, grated Bread,
etc. Add a touch of oil and a little white wine.
See note
*
Prick the skin to allow the fat to run off. See note
**
Stir once during cooking
Turn halfway through cooking
Cook uncovered and stir 2-3 times
Turn halfway through cooking
Preheat the oven for 3 minutes. Turn through cooking, as the heating
element only irradiates heat from the upper part of the oven.
Preheat the oven for 3 minutes. Turn through cooking, as the heating
element only irradiates heat from the upper part of the oven.
Preheat the oven for 3 minutes. Turn through cooking, as the heating
element only irradiates heat from the upper part of the oven.
Low
Low
None
Low
Low
Low
None
None
High
High
High
190°C
180°C
-
190°C
190°C
180°C
-
-
-
-
-
+
+
*
These guidelines are suitable for carrying out the Cooking Tests for mince according to IEC Regulation 705, Par. 17.3, Test C. Cover
the container with transparent film. Further information, also regarding other Performance Tests according to IEC Regulation 705 is
given in the table on page 2.
**
These guidelines are suitable for carrying out the Cooking Tests according to IEC Regulation 705, Par. 17.3, Test F. Further informa-
tion, also regarding other Performance Tests according to IEC Regulation 705 is given in the table on page 2.
mw 665 GB.qxp 6-02-2002 12:06 Pagina 40
