TIPS & ADVICE
COOKING TIMES
All the times given in this book are guidelines, which can be varied according to the initial temperature, weight and condition of the food (water or fat content etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its individual flavour better than it does when conventional preparation methods are used. For this reason you should use salt sparingly and normally add it only after cooking. Salt absorbs liquid and dries out the outer layer of food. Herbs and spices can be used as normal.
TYPES OF USE
Microwave: you can defrost frozen foods in a short time.
Combined operation: With the combination of microwave and grill you can cook and roast at the same time. Therefore, the advantages of these appliances will combine sensibly and mutually. The heat of the grill quickly seals the pores of the food and the microwave functions for a short time. The food keeps its moisture inside and is crispy on the outside.
Grill: Your oven is provided with a quartz grill, which you can also use without microwave operation like any other conventional grill.
COOKING TEST
The cooking status of meals can be tested as with conventional preparation:
●Food thermometer: Each food has a certain interior temperature at the end of the heating process. With a food thermometer you can determine whether the food is hot or cooked enough.
●Fork: You can check fish with a fork. If the fish meat is no longer clear and comes easily from the fishbones, it is. If it is
●Wooden skewer: Cakes and bread can be tested by inserting a wooden skewer. If the skewer remains clean and dry after pulling it out they are done.
USING A FOOD THERMOMETER TO
DETERMINE COOKING TIME
The internal temperature of food and drink can be ascertained with a food thermometer. The most important temperatures are specified in the temperature table.
Drink / Food | Internal | Internal temp. |
| temperature | after 10 - 15 mins |
| once cooked | standing time |
Heating drinks |
| |
(Coffee, Water, Tea, etc.) |
| |
Heating milk |
| |
Heating soup |
| |
Heating stew | ||
Poultry | ||
Lamb | 70oC | |
Pink | ||
Well done | ||
Roast beef | ||
Rare | ||
Medium | ||
Well done | ||
Pork, Veal |
ADDITION OF WATER
Vegetables and other foods with a high water content can be cooked in their own juice or with the addition of a little water. This ensures that many vitamins and minerals are preserved.
FOOD IN SKINS OR SHELLS
Foods such as sausages, chickens, chicken legs, baked potatoes, tomatoes, apples, egg yolks or such like should be pricked or pierced with a fork or small wooden skewer. This will enable the steam which forms to dissipate without splitting the skin or shell.
FATTY FOODS
Fatty meat and layers of fat cook better than lean portions of meat. Before cooking, cover the fatty portions with a piece of aluminium foil or place the food with the fat side down.
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