COOKING FRESH VEGETABLES
28
COOKING MEAT, FISH AND POULTRY
COOKING AND DEFROSTING
• 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 in the table (see page 31).
• 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 vegetables in question.
The fresher the vegetables, the shorter the
cooking time.
• 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.
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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