112
TIPS AND ADVICE
ENGLISH
TURNING/STIRRING
Almost all foods have to be turned or stirred from time
to time. As early as possible, separate parts which are
stuck together and rearrange them.
SMALL AMOUNTS
Thaw more quickly and evenly than larger ones. We
recommend that you freeze portions which are as small
as possible. By so doing you will be able to prepare
whole menus quickly and easily.
FOODS REQUIRING CAREFUL HANDLING
Foods such as gateaux, cream, cheese and bread should
only be partially thawed and then left to thaw completely
at room temperature. By so doing you will avoid the
outer areas becoming too hot while the inside is still frozen.
STANDING TIME
This is particularly important after thawing food, as the
thawing process continues during this period. In the
thawing table you will find the standing times for
various foods. Thick, dense foods require a longer
standing time than thinner foods or foodof a porous
nature. If the food has not thawed sufficiently, you may
continue thawing it in the microwave oven or lengthen
the standing time accordingly. At the end of the
standing time youshould process the food as soon as
possible and not re-freeze it.
COOKING FRESH VEGETABLES
●
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).
●
Wash the vegetables before preparing them, clean
them and only then weigh the required quantity for
the recipe and chop them up.
●
Season them as you would normally, but as a rule
only add salt after cooking.
●
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.
●
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.
●
After half the cooking time has elapsed vegetables
should be stirred or turned over.
●
After cooking allow the vegetables to stand
for approx. 2 minutes, so that the temperature
disperses evenly (standing time).
●
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.
COOKING MEAT, FISH AND POULTRY
●
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.
●
Before preparation wash meat, fish and poultry
thoroughly under cold running water and pat them
dry with kitchen paper. Then continue as normal.
●
Beef should be well hung and have little gristle.
●
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.
●
After the food has been cooking for 15 minutes
it acquires a natural brownness, which may be
enhanced by the use of a browning agent. If, in
addition, you would like the surface to be crisp
you should either use the browning dish or sear the
food on your cooker and finish cooking it in your
microwave. By doing this you will simultaneously
obtain a brown base for making a sauce.
●
Turn large pieces of meat, fish or poultry half way
through the cooking time, so that they are cooked
evenly from all sides.
●
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.
THAWING AND COOKING
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. 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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