![Recipes](/images/new-backgrounds/61203/6120341x1.webp)
2.
Cooking charts
TABLE: COOKING MEAT, FISH, POULTRY AND FRESH VEGETABLES
Fish and Poultry | Quantity | Power | Time | Hints | Standing time |
or Vegetable |
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Roasts | 500 | 800 W | season to taste, place in a shallow flan dish | 10 | |
(pork, |
| 400 W | turn over after * |
| |
veal, lamb) | 1000 | 800 W |
| 10 | |
|
| 400 W |
|
| |
| 1500 | 800 W |
| 10 | |
|
| 400 W |
|
| |
Roast beef (medium) | 1000 | 800 W | season to taste, place in a quiche dish, | 10 | |
|
| 400 W | turn over after * |
| |
Fish fillet | 200 | 800 W | season to taste, place on a plate, cover | 3 | |
Chicken | 1200 | 800 W | season to taste, place in a casserole dish, | 3 | |
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| turn half way through cooking time |
|
Chicken legs | 200 | 800 W | season to taste, place on a plate, cover | 3 | |
Broccoli | 500 | 800 W | divide into florets, cover, stir occasionally during cooking | ||
Peas | 500 | 800 W | cover, stir occasionally during cooking | ||
Onions | 250 | 800 W | whole, cook in microwave cling film | - | |
Carrots | 500 | 800 W | cut into rings, cover, stir occasionally during cooking | ||
| 300 | 800 W |
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| |
Boiled potatoes (salted) | 500 | 800 W | cut into large pieces of a similar size, add a little salt, | 150 ml | |
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| cover, stir occasionally during cooking |
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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.
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
1.Place the vegetables and the stock in the bowl, cover and cook.
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.
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!
800 W
Allow the soup to stand for about 5 minutes after cooking.
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