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Fish, Poultry Quantity Power Time Hints Standing time
and Vegetables -g- -Setting- -Min- -Min-
TABLE: COOKING MEAT, FISH, POULTRY AND FRESH VEGETABLES
Roasts 500 630 W 17-22 season to taste, place in a shallow flan dish 10
(pork, veal, lamb) 1000 630 W 34-38 turn over halfway through cooking time 10
1500 630 W 53-58 10
Roast beef (medium) 1000 630 W 20-24 season to taste, place in a quiche dish, 10
1500 630 W 27-31 turn over halfway through cooking time 10
Fish fillet 200 900 W 4-6 season to taste, place on a plate, cover 3
Chicken 1200 630 W 29-32 season to taste, place in a casserole dish, 3
turn halfway through cooking time
Chicken legs 200 900 W 3-6 season to taste, place on a plate, cover 3
Broccoli 500 900 W 6-8 divide into florets, cover, stir occasionally during cooking 4-5 tbsp
Peas 500 900 W 6-8 cover, stir occasionally during cooking 4-5 tbsp
Onions 250 900 W 4-5 whole, cook in microwave cling film -
Carrots 500 900 W 7-9 cut into rings, cover, stir occasionally during cooking 4-5 tbsp
Boiled potatoes (salted) 500 900 W 7-9 cut into large pieces of a similar size, add a little salt, 150 ml
cover, stir occasionally during cooking
Recipes
All the recipes in this book are calculated on the basis
of 4 servings - unless otherwise stated.
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 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.
Barley soup
Total cooking time approx. 27-34 minutes
Utensils: Bowl with lid (3 l capacity)
Ingredients
2 tbsp butter or margarine (20 g)
1 onion (50 g), finely chopped
1-2 carrots (130 g) sliced
15 g celery, roughly chopped
1 leek (130 g), cut into rings
3 white cabbage leaves (100 g), in strips
200 g veal bones
50 g streaky bacon, cut into strips
50 g barley corn
700 ml meat stock
pepper
4 frankfurters (300 g)
1. Place the butter and chopped onion into the bowl,
cover and braise.
approx. 1-2 min. 900 W
2. Add the vegetables to the bowl. Add the bones, the
streaky bacon and the barley, and fill the bowl with the
meat stock. Season with pepper, cover and cook.
1. 9-11 min. 900 W
2. 17-21 min. 450 W
3. Chop the frankfurters into small pieces and heat with
the rest of the soup for the last five minutes.
4. Allow to stand for about 5 minutes after it has cooked.
Take the bones out just before you serve the soup.
1. AG-31+32D-EU English 09/11/2005 09:02 Page 25