29
TIPS AND ADVICE
ENGLISH
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 vari-
ous foods. Thick, dense foods require a longer stand-
ing time than thinner foods or food of a porous nature.
If the food has not thawed sufficiently, you may contin-
ue thawing it in the microwave oven or lengthen the
standing time accordingly. At the end of the standing
time you should 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 veg-
etables, 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 thor-
oughly 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.
DEFROSTING 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, howev-
er, of the general advice given on "heating" and "thaw-
ing" 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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