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TURNING/STIRRING
Almost all foods have to be turned or stirred from
time to time. As early as possible, separate parts
which are stuck together and rearrange them.
SMALL AMOUNTS
Thaw more quickly and evenly than larger ones. We
recommend that you freeze portions which are as
small as possible. By so doing you will be able to
prepare whole menus quickly and easily.
FOODS REQUIRING CAREFUL
HANDLING
Foods such as gateaux, cream, cheese and bread
should only be partially thawed and then left to
thaw completely at room temperature. By so doing
you will avoid the outer areas becoming too hot
while the inside is still frozen.
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 various foods. Thick, dense foods require a longer
standing time than thinner foods or food of a porous
nature. If the food has not thawed sufficiently, you
may continue 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 500g 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 vegetables, 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
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.
THAWING 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,
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.
TIPS AND ADVICE
R-240_OM_01_EN.indd Sek1:24R-240_OM_01_EN.indd Sek1:24 2011-03-18 21:04:362011-03-18 21:04:36