AEG MC1751E Recipes, Table Cooking MEAT, FISH, Poultry and Fresh Vegetables, Mushroom soup, Min W

2. AG-21+22D-UK ENGLISH 03/02/2006 14:05 Page 19

Cooking charts

TABLE: COOKING MEAT, FISH, POULTRY AND FRESH VEGETABLES

Fish and Poultry	Quantity	Power	Time	Hints	Standing time
or Vegetable	-g-	-Setting-	-Min-		-Min-
Roasts	500	800 W	8-10*	season to taste, place in a shallow flan dish	10
(pork,		400 W	10-12	turn over after *
veal, lamb)	1000	800 W	19-21*		10
		400 W	11-14
	1500	800 W	33-36*		10
		400 W	13-17
Roast beef (medium)	1000	800 W	9-11*	season to taste, place in a quiche dish,	10
		400 W	5-7	turn over after *
Fish fillet	200	800 W	3-4	season to taste, place on a plate, cover	3
Chicken	1200	800 W	21-24	season to taste, place in a casserole dish,	3
				turn half way through cooking time
Chicken legs	200	800 W	3-4	season to taste, place on a plate, cover	3
Broccoli	500	800 W	9-11	divide into florets, cover, stir occasionally during cooking 4-5 tbsps
Peas	500	800 W	9-11	cover, stir occasionally during cooking	4-5 tbsps
Onions	250	800 W	5-7	whole, cook in microwave cling film	-
Carrots	500	800 W	10-12	cut into rings, cover, stir occasionally during cooking	4-5 tbsps
	300	800 W	7-9
Boiled potatoes (salted)	500	800 W	9-11	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

Mushroom soup

Total cooking time: approx. 13-17 Minutes

Utensils: Bowl with lid (2 l Capacity) Ingredients

200 g	mushrooms, sliced
1	onion (50 g), finely chopped
300 ml	meat stock
300 ml	cream

21/2 tbsps flour (25 g)

21/2 tbsps butter or margarine (25 g) salt & pepper

1 egg

150 g crème fraîche

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.

1.Place the vegetables and the stock in the bowl, cover and cook.

8-9 min. 800 W

2.Blend all the ingredients in the mixer.

3.Mix the flour and butter to a dough and smooth into the soup. Season with salt and pepper, cover and cook. Stir after cooking.

4-6 min. 800 W

4.Mix the egg yolk with the cream, gradually stir into the soup. Heat for a short time, but do not let it boil!

1-2 min. 800 W

Allow the soup to stand for about 5 minutes after cooking.

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