GB-32
RECIPES
tbsp = tablespoon
tsp = teaspoon
Cup = cupful
kg = kilogram
g = gram
l = litre
ml = millilitre
cm = centimetre
DFC = dry fat content
DF = deep frozen
min = minutes
sec = seconds
dm = diameter
app. = approximate
sach. = sachet
ABBREVIATIONS USED
ADAPTING RECIPES FOR THE
MICROWAVE OVEN
If you would like to adapt your favourite recipes for the
microwave, you should take note of the following:
Shorten cooking times by a third to a half. Follow the
example of the recipes in this cookery book.
Foods which have a high moisture content such as
meat, fish, poultry, vegetables, fruit, stews and soups
can be prepared in your microwave without any
difficulty. Foods which have little moisture, such as
platters of food, should have the surface moistened
prior to heating or cooking.
The amount of liquid to be added to raw foods, which
are to be braised, should be reduced to about two
thirds of the quantity in the original recipe. If necessary,
add more liquid during cooking.
The amount of fat to be added can be reduced
considerably. A small amount of butter, margarine
or oil is sufficient to flavour food. For this reason
your microwave is excellent for preparing low-fat
foods as part of a diet.
FOR COMBINED OPERATION
In general the same rules apply as for microwave
operation. The following additional tips should be
borne in mind:
1. Refer to the appropriate recipe in this cookbook
when selecting the convection temperature. Do not
select too high a temperature for long cooking
times, otherwise the food will brown too quickly on
the outside and the inside will not be cooked.
2. The microwave power setting must match the type
of food and the cooking time. Consult the recipes in
this cookbook.
3. When preparing food in microwave-grill
combination mode remember that microwave times
are longer for large, bulky food, such as roast pork,
than for small flat food. As far as grilling is
concerned the situation is quite the opposite. The
nearer the food is to the grill, the quicker it browns.
This means that when you cook large pieces of
meat, for example, in combination mode, the
grilling time needs to be shorter than for smaller
pieces of meat.
4. For cooking in combination mode or by convection
only the bottom rack is generally used. Use the top
rack for normal grilling to get quick and even
browning (exceptions are large, bulky foods and
puddings, which are also grilled on the bottom
rack).
HOW TO USE RECIPES
●
All the recipes in this cookery book are
calculated on the basis of 4 servings - unless
otherwise stated.
●
Recommendations relating to suitable utensils
and the total cooking times are given at the
beginning of every recipe.
●
As a rule the quantities shown are assumed to be
wholly consumable, unless specifically indicated
otherwise.
●
When eggs are given in the recipes they are assumed
to have weight of approx. 55 g (medium).
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