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TABLE: COOKING MEAT, FISH, POULTRY & VEGETABLES
Roasts 500 630 W 17-22 season to taste, place in a shallow flan dish 10
(pork, 1000 630 W 34-38 turn over halfway through cooking time 10
veal, lamb) 1500 630 W 53-58 10
Roast beef (medium) 1000 630 W 20-24 season to taste, place in a flan dish, 10
1500 630 W 27-31 turn over halfway through cooking 10
Fish fillet 200 900 W 4-6 season to taste, place in a flan dish, cover 3
Chicken 1200 630 W 29-32 season to taste, place in a shallow flan dish, 3
turn halfway through cooking
Chicken legs 200 900 W 3-6 season to taste, place in a flan dish 3
Broccoli 500 900 W 6-8 divide into florets, add 4-5 tbsps water, cover, stir -
occasionally during cooking
Peas 500 900 W 6-8 cover, add 4-5 tbsps water, stir occasionally during cooking -
Carrots 500 900 W 7-9 cut into rings, cover, add 4-5 tbsps water, cover, -
stir occasionally during cooking
Boiled potatoes 500 900 W 15-17 cut into large pieces of a similar size, add a little salt, -
add 150ml water, cover, stir occasionally during cooking
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.
ONION SOUP
Utensils: Bowl with lid (2 l capacity)
4 soup bowls (200 ml)
Ingredients
10 g butter or margarine
100 g onions, sliced
800 ml meat stock
salt & pepper
2 slices bread
40 g grated cheese
1. Grease the bowl, add the sliced onion,
meat stock and seasoning. Cover and
cook.
9-11 min. 900 W
2. Toast the slices of bread, cut them into
cubes and divide them among the soup
bowls. Pour the soup over the toast
cubes and sprinkle on the cheese.
3. Place the bowls on the turntable and
cook.
1-3 min. 900 W
.
21
COOKING CHARTS
RECIPES