GB-23
COOKING FRESH VEGETABLES
EN
GLISH
G
When buying select equally sized pieces insofar
as possible. This means you will get a good
cooking result.
G
Wash meat, fish and poultry thoroughly under
running cold water and dry it with kitchen
paper before preparation. Then process as
usual.
G
Beef should be well rested and have a low
proportion of sinews.
G
Despite having pieces of the same size, the
cooking result can differ. Among other things,
this is due to the type of food, the varying fat
and liquid content and also the meat’s
temperature before cooking.
G
Turn larger pieces of meat, fish and poultry
halfway through the cooking time so that they
are cooked evenly on all sides.
G
Cover a roast with aluminium foil after cooking
and let it stand for approx. 10 minutes
(standing time). The cooking continues during
this time and the liquid becomes evenly
distributed, with the result that less meat juice is
lost during the cutting.
G
Buy vegetables of the same size insofar as
possible. This is particularly important if you
want to cook whole vegetables (e.g. jacket
potatoes).
G
Wash and clean the vegetables being
prepared, and then weigh the quantity required
for the recipe and chop the vegetables.
G
Season as usual but as a rule only add salt after
cooking.
G
Add approximately 5 soup spoons of water per
500 g of vegetables. Vegetables with a lot of
fibres require a little more added water. You
can find an indication in the table.
G
Vegetables are cooked in a dish with a cover as
a rule. Varieties of vegetables containing a lot
of liquid (e.g. onions or jacket potatoes) can be
cooked without added water in microwave foil.
G
Stir or turn vegetables after half of the cooking
time.
G
After cooking allow the vegetables to stand for
approx. 2 minutes so that the temperature
becomes evenly distributed (standing time).
G
The stated cooking times are guide values and
depend on the weight, starting temperature and
the nature of the vegetable type. The fresher the
vegetables are, the shorter the cooking times.
Deep frozen meals can be defrosted and
simultaneously cooked in the microwave in one
process. You can find some examples of this in the
table. Also take account of the general instructions
on ‘heating’ and ‘defrosting’ foods. Please follow
the producer’s instructions on the packaging for the
preparation of standard commercial deep frozen
meals. Exact cooking times and instructions for
preparation in the microwave oven are given as a
rule. Please also read the note on heating ready
meals on page GB-6.
COOKING MEAT, FISH AND POULTRY
DEFROSTING AND COOKING
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