Cooking Tips
•Green vegetables (spinach, broccoli, sorrel, etc) or vegetables rich in sulphur compounds (cabbage, onions, etc) should be cooked without a lid in plenty of boiling water; they will cook more quickly, and will keep their green colour (some vegetables only), vitamin and minerals content.
•Pasta, rice, cereals, etc absorb water during cooking and increase in volume; cook them in plenty of boil- ing salted water in order to dilute the starch they contain.
•Make sure you use a sufficiently large pan to avoid boiling over; the temperature setting may need to be reduced to maintain a simmer.
•Mushrooms should be poached in a small quantity of boiling water, with salt, butter and lemon juice.
•When liquids boil, reduce the control setting to main- tain a simmer.
•Vegetables will cook quicker if chopped in smaller pieces.
Aluminium foil
When cooking, never use kitchen foil and never put items wrapped in kitchen foil straight onto the hob. The aluminium kitchen foil may melt and do irreparable damage to your appliance.
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