Hotpoint MWH211 manual Cooking times for baked goods and fruit, Soups and Rice, Browning

SOUPS AND RICE

•Soups or broth usually require a smaller amount of liquid because the evaporation in microwave ovens is rather limited. Because it is a dehydrating agent, salt must be added only when the cooking is finished or during the standing time.

•It is correct to say that the temperature required for cooking rice in a microwave oven (as is true also for pasta) is more or less the same as that needed to cook this foodstuff over a burner on a regular stove. The advantage of preparing a risotto dish in a microwave oven lies in the fact that you do not have to stir the rice constantly (two or three times is enough).

The ingredients are placed in a container suitable for microwave ovens and covered with clear- sheet (for about 300 gr. of rice, you need 750 gr. of broth with the oven programmed at top power for about 12 to 15 minutes). In addition, the rice will not stick to the bottom of its container and, since it can be cooked in a tureen or some other such receptacle to be brought to the table, you will not have to transfer that rice to a serving plate.

BROWNING

The foodstuffs most difficult to brown while being cooked in a microwave oven are usually cutlets, sca- loppine, and chicken breasts. To obtain such a browning effect, however, you are advised to grease the outer portion with butter (preferably combined with paprika). You will find on the market sauces especially researched to give colour to foodstuffs cooked in a microwave oven. In each and every case, you must allow the meats or fish to be browned to absorb some fatty and colouring substances.

FRUIT AND BAKED GOODS

Baked goods rise (at lower oven power) much more than then do with regular baking. Since no crust is formed, it is better to garnish the surface portions with cream or icing (e.g., chocolate); in addition, you must keep the item being baked fully covered, because such foodstuffs tend to dry out more quickly than those baked in a regular oven. Fruit is to be pierced if cooked with its peel on and is to be kept covered: it is essential that you adhere to the standing time (3 to 5 minutes).

Cooking times for baked goods and fruit

The times indicated on the chart (timer knob) vary in relation to your oven’s output power. The output

power figure is printed on the oven door, inside the symbol (see page 6).

		900W		700W
	Power	output power		output power		Standing
Type/quantity		Time to be		Time to be		time	Observations and advice
	Selector
		set		set		(minutes)
		(minutes)		(minutes)
Nut cake (700 gr)		13	- 17	18	- 23	5	May be used in combination with
							any cream whatsoever
Viennese torte (850 gr)	“	17	- 21	22	- 27	5	To be filled with jam or jelly.
Pineapple cake (800 gr)	“	15	- 19	20	- 25	5	The pineapple slices can be laid on
							the bottom of the pin plate or cut into
							pieces and mixed into the dough.
Apple cake (1000 gr)	“	17	- 21	22	- 27	5	The apples are spread on top as a
							decorative effect.
Coffee cake (750 gr)	“	13	- 17	18	- 23	5	Excellent when filled with cream.
Zabaione		1,30 - 3		4	- 6	3	Mix with a whisk every 30 seconds
Cooked pears (300 gr)		3	- 5	6	- 8	3	The pears are to be cut into quarters.
Cooked apples (300 gr)	“	4	- 6	7 - 10		3	The apples are to be cut into pieces.
Egg custard (750 gr)	“	14	- 16	18	- 20	5	These indications are suitable for
							performing	the	cooking	tests
							according to	Regulation 60705,
							Para. 12.3.1.
Sponge cake (475 gr)	“	6	- 7	8	- 9	5	These indications are suitable for
							performing	the	cooking	tests
							according to	Regulation 60705,
							Para. 12.3.2.	Further information,
							including on other performance tests
							according to Regulation 60705, is
							given in the table on page 2.

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