Hotpoint REM29H, Инструкция по использованию и уходу & Руководство по приготовлению пищи

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Vegetables
Always use microwave safe cookware. Cook most vegetables with cover to steam them. Exceptions are potatoes cooked in their skins
2. Do not tops of vegetables before microwaving. Salt can sometimes cause brown spots on vegetables during microwaving. If ’desired,
salt to water in dish adding vegetables.
Cooking time for vegetables affects finished taste and texture. Minimum time on guide gives fresh taste and crisp-tender texture, For soft
texture with well-developed flavor, cook maximum time or longer.
4. Size
of pieces cooking time. Large pieces generally take longer than small uniform pieces
5. Just as when cooking conventionally, vegetable mixtures should have similar densities or degrees of firmness in order to cook together
successfully. Firm. crisp vegetables like carrots, and broccoli microwave together well. If microwaving a firm vegetable with a soft
(carrots and peas, for example), cut the carrots in julienne strips so they will cook as fast as the peas, Or. start cooking larger carrot
first, and add peas during last few minutes.
Cover Power & Time
Slices, Casserole High (10) lb.: 10 to min. Add 1/4 to 1/2 cup water.
2 lbs.: 16 to 21 min.
Whole. halves Casserole or Yes High (10) 6 to 8 min. Add cup water to cauliflower.
or large starchy square dish squash needs no water, Turn vegetables
vegetables (winter over after half of time.
squash, cauliflower, etc. )
Watery (tomatoes,
Casserole Yes High (10) lb.: 8 to min. Cut in pieces or halves. No additional
summer squash)
2 to min. water is needed,
Potatoes No High (10) to 4 min. Prick skin cooking. Let stand 5
(6 to
High (10) 2—6 to 8 min. minutes before serving.
High (10) to 12 min.
High (10) 4—12 to min.
frozen:
pkg. Casserole Yes High (10) 8 to 1 I min. Add 2 to 4 tablespoons water
teaspoon salt. Stir after half of time.
pouch
No
High (10) 7 to 9 min. Pierce pouch cooking. Stir
serving.
Blanching fresh Casserole
Yes
High (10) 3 to 7 min. Blanch I pound or I quart vegetables at a
vegetables for
time. Place in 1 to casserole with 1/4
freezing to cup water. Cool drained blanched
vegetables immediately by plunging in
container of ice
and Sauces
1. No cover is needed. except for thick, chunky spaghetti sauce.
Microwaved sauces do not need to be stirred constantly, but most should be whisked vigorously with wire whisk once or twice
while microwaving.
Vary basic white sauce by adding cheese, yolks, cream or dry milk solids. Add flour with mayonnaise or wine,
Food
Cover
Power & Time
Gravies and sauces
thickened with flour
or cornstarch
Thin, liquid sauces
(au
clam. etc. )
Melted butter
sauces
Clarified butter
Thick spaghetti.
barbecue or
sauces
Glass measure No cup: High (10) 6 to 8 min.
Microwave fat, flour and salt together to
or bowl melt and blend. Whisk in liquid and finish
cooking. Increase time to 2 minutes per
additional cup of sauce.
Casserole
No
cup: High (10) 4 to 5 min. Add cornstarch-water mixture to heated
ingredients. Stir well and microwave to
finish.
Glass measure No cup: High (10) to 2 min.
Microwave butter just to melt. For clarified
butter, bring to boil then let stand until
cup: High (10) 2 to 3 min. layers separate. Pour off and use clear top
layer.
Casserole. Yes 2 cups: High (10) 7 to 10 min. Stir ingredients together then microwave.
large bowl
(spaghetti)
stirring after half of time. Let stand 5 to 10
minutes develop flavor.
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