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ENGLISH
Check foods when the oven signals. After the final stage, small sections
may still be icy; let them stand to continue thawing. Do not defrost until
all ice crystals have thawed. Shielding roasts and steaks with small
pieces of foil prevents the edges from cooking before the center of the
food has defrosted. Use narrow, flat, smooth strips of aluminum foil to
cover the edges and thinner sections of the food.
RECIPES
Beef and barley stew
675 g beef stew cubes, cut into ½ inch pieces
½ cup chopped onion
2 Tbs. all-purpose flour
1 Tbs Worcestershire sauce
1 can (380-405 g) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (250-280 g) frozen peas, thawed
1.
In a 2-quart casserole, combine beef, onion, flour, and Worcestershire;
mix well. Cover with lid. Cook at High (0) for 6 to 8 minutes until beef is
no longer pink, stirring once.
2.
Stir in beef broth, carrots, barley, bay leaf, and pepper. Cover with lid.
Cook at Medium for 1 to 1½ hours until carrots and beef are tender,
stirring 2 to 3 times.
3.
Stir in peas. Cover with lid. Cook at Medium for 10 minutes. Let stand
for 10 minutes. Remove bay leaf before serving.
Makes 6 servings.
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2011-12-07 �� 12:22:09
