Hotpoint 6685X manual Cooking STARTERS, Pasta and Entrees, Cooking Meat

4.3 - COOKING STARTERS, PASTA AND ENTREES

Vegetable soups and other soups in general require less liquid because in a microwave oven evaporation is rather minimal. Salt must be added only at the end of cooking or during standing time as it dehydrates the food.

It is fair to say that the time needed to cook rice in the microwave oven (as indeed for pasta) is more or less equal to that needed to cook it on a stove in the traditional manner. The advantage of preparing a risotto in a microwave oven is that it does not need stirring continually (this only needs to be done 2 or 3 times).

TYPE	QUANTITY	FUNCTION	POWER	TEMPE-	TIME	NOTES/SUGGESTIONS	WIRE RACK
			LEVEL	RATURE	minutes		TO USE
• Lasagne	1100 gr	+	1000	-	8	Suitable times for uncooked pasta. If the pasta	Low
			1000	-	+	is pre-cooked, 8 minutes of Combined
					8	MICROGRILL cooking is enough.
• Gnocchi alla romana	600 gr		1000	-	12	Avoid piling them up too heavily	Low
• Macaroni	1500 gr		1000	-	8	The pasta should have previously been boiled	Low
						separately.
• Risotto	300 gr.		1000	-	12-15	The ingredients should all be placed together	None
	of rice					in a container suitable for microwaves and
						covered with transparent film (750 g of clear
						soup is needed for 300 g of rice with the
						microwaves on full power for approx. 10-12
						minutes).
• Pizza	800 gr		-	200°C	30	Spread the pizza on oven paper resting on a	Low
						shelf for cakes or on the detachable base of
						metal baking sheet for cakes. Preheat the
						oven to 200°C.
• Fresh Quiche Lorraine	800 gr		-	160°C	40	Use a cake tin with a handle (the oven should	Low
						be pre-heated).
• Frozen Quiche Lorraine	550 gr		-	190°	45	Place on the bottom of a metal baking sheet	Low
						(the oven should be pre-heated).

4.4 - COOKING MEAT

Cooking is closely linked to the size and uniformity of the food which is to be cooked: kebabs cook faster then a roast because they consist of smaller, more evenly-sized pieces of meat. To keep roasts, chicken and kebabs moist, it is advisable to add 1 or 2 cups of water at the start of cooking.

TYPE	QUANTITY	FUNCTION	POWER	TEMPE-	TIME	NOTES/SUGGESTIONS	WIRE RACK
			LEVEL	RATURE	minuti		TO USE
•Roasts (pork, beef)	1000 gr		500	190°C	35-40	Leave on a little fat to avoid it drying out. Do not add	Low
						much sauce.
• Meatloaf	800 gr		500	180°C	22-25	Mix 500 g of minced beef with egg, ham, Bread crumbs,	Low
						etc. Add a touch of oil and a little white wine.

• Meatloaf	900 gr	750	-	20	See note	*	None
• Whole chicken	1200 gr	750	190°C	40	Prick the skin to allow the fat to run off. See note **		Low
• Pieces of chicken	850 gr	750	190°C	25			Low
					Stir once during cooking
• Kebabs	600 gr	500	180°C	17-20	Turn halfway through cooking		Low
•Goulash	1500 gr	1000	-	30-35	Cook uncovered and stir 2-3 times		None
• Chicken breast	500 gr	700	-	10-15	Turn halfway through cooking		None
•Veal or pork chop	3 pieces	-	-	16-18	Preheat the oven for 3 minutes. Turn through cooking, as the heating		High
					element only irradiates heat from the upper part of the oven.
• Sausages	3 pieces	-	-	10-12	Preheat the oven for 3 minutes. Turn through cooking, as the heating		High
					element only irradiates heat from the upper part of the oven.
• Hamburgers	3 pieces	-	-	10-12	Preheat the oven for 3 minutes. Turn through cooking, as the heating		High
					element only irradiates heat from the upper part of the oven.

*These guidelines are suitable for carrying out the Cooking Tests for mince according to IEC Regulation 705, Par. 17.3, Test C. Cover the container with transparent film. Further information, also regarding other Performance Tests according to IEC Regulation 705 is given in the table on page 3.

**These guidelines are suitable for carrying out the Cooking Tests according to IEC Regulation 705, Par. 17.3, Test F. Further information, also regarding other Performance Tests according to IEC Regulation 705 is given in the table on page 3.

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