electrolux operation 15
Browning agents
After more than 15 minutes cooking time food acquires a brownness, although
this is not comparable to the deep brownness and crispness obtained through
conventional cooking. In order to obtain an appetising brown colour you can use
browning agents. For the most part they simultaneously act as seasoning
agents. In the following table you will find some suggestions for substances you
might use for browning and some of the uses to which you might put them.
Browning agent Dish Method
Melted butter & dried Poultry Coat the poultry with the
paprika butter/paprika mixture
Dried paprika Oven baked dishes - Dustwith paprika
Cheese toasties
Soya sauce Meat and poultry Coat with the sauce
Barbecue & Worcestershire Roasts, rissoles, Coat with the sauce
sauce, gravy Small roasted items
Rendered down bacon Oven baked dishes, toasted Sprinklepieces of bacon
fat or dried onions items, soups, stews or dried onions on top
Cocoa, chocolate flakes, Cakes & desserts Sprinkle pieces on top of
brown icing, honey & cakes and desserts or
marmalade use to glaze
Drink / food Internal temp. at the Internal temp. after
end of cooking time 10 -15 mins standing
time
Using a food thermometer to determine cooking times
Once cooked,every drink and every foodstuff hasa certain internal temperature at
which the cookingprocess can be switched off and thefood will be cooked. The
internal temperaturecan be ascertained witha food thermometer. The most
importanttemperatures are specified in the temperaturetable.
Heating drinks 65-75oC
(Coffee, Water, Tea, etc.)
Heating milk 60-65oC
Heating soup 75-80oC
Heating stew 75-80oC
Poultry 80-85oC 85-90oC
Lamb Rare 70oC 70-75oC
Well done 75-80oC 80-85oC
Roast beef Rare 50-55oC 55-60oC
Medium 60-65oC 65-70oC
Well done 75-80oC 80-85oC
Pork, Veal 80-85oC 80-85oC
EX-22F-UK English:NEW Electrolux_CS BASE_English 24/4/07 11:01 Page 15