![4.3 - COOKING STARTERS, PASTA AND ENTREES](/images/new-backgrounds/201314/20131451x1.webp)
4.3 - COOKING STARTERS, PASTA AND ENTREES
Vegetable soups and other soups in general require less liquid because in a microwave oven evaporation is rather minimal. Salt must be added only at the end of cooking or during standing time as it dehydrates the food.
It is fair to say that the time needed to cook rice in the microwave oven (as indeed for pasta) is more or less equal to that needed to cook it on a stove in the traditional manner. The advantage of preparing a risotto in a microwave oven is that it does not need stirring continually (this only needs to be done 2 or 3 times).
TYPE | QUANTITY | FUNCTION | POWER | TEMPE- | TIME | NOTES/SUGGESTIONS | WIRE RACK |
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| LEVEL | RATURE | minutes |
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• Lasagne | 1100 gr | + | 1000 | - | 8 | Suitable times for uncooked pasta. If the pasta | Low |
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| 1000 | - | + | is |
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| 8 | MICROGRILL cooking is enough. |
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• Gnocchi alla romana | 600 gr |
| 1000 | - | 12 | Avoid piling them up too heavily | Low |
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• Macaroni | 1500 gr |
| 1000 | - | 8 | The pasta should have previously been boiled | Low |
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• Risotto | 300 gr. |
| 1000 | - | The ingredients should all be placed together | None | |
| of rice |
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| in a container suitable for microwaves and |
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| covered with transparent film (750 g of clear |
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| soup is needed for 300 g of rice with the |
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| microwaves on full power for approx. |
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• Pizza | 800 gr |
| - | 200°C | 30 | Spread the pizza on oven paper resting on a | Low |
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| metal baking sheet for cakes. Preheat the |
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| oven to 200°C. |
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• Fresh Quiche Lorraine | 800 gr |
| - | 160°C | 40 | Use a cake tin with a handle (the oven should | Low |
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• Frozen Quiche Lorraine | 550 gr |
| - | 190° | 45 | Place on the bottom of a metal baking sheet | Low |
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4.4 - COOKING MEAT
Cooking is closely linked to the size and uniformity of the food which is to be cooked: kebabs cook faster then a roast because they consist of smaller, more
TYPE | QUANTITY | FUNCTION | POWER | TEMPE- | TIME | NOTES/SUGGESTIONS | WIRE RACK |
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| LEVEL | RATURE | minuti |
| TO USE |
•Roasts (pork, beef) | 1000 gr | 500 | 190°C | Leave on a little fat to avoid it drying out. Do not add | Low | ||
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• Meatloaf | 800 gr | 500 | 180°C | Mix 500 g of minced beef with egg, ham, Bread crumbs, | Low | ||
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| etc. Add a touch of oil and a little white wine. |
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• Meatloaf | 900 gr | 750 | - | 20 | See note | * | None | |
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• Whole chicken | 1200 gr | 750 | 190°C | 40 | Prick the skin to allow the fat to run off. See note ** | Low | ||
• Pieces of chicken | 850 gr | 750 | 190°C | 25 | Low | |||
Stir once during cooking | ||||||||
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• Kebabs | 600 gr | 500 | 180°C | Turn halfway through cooking | Low | |||
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•Goulash | 1500 gr | 1000 | - | Cook uncovered and stir | None | |||
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• Chicken breast | 500 gr | 700 | - | Turn halfway through cooking | None | |||
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•Veal or pork chop | 3 pieces | - | - | Preheat the oven for 3 minutes. Turn through cooking, as the heating | High | |||
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• Sausages | 3 pieces | - | - | Preheat the oven for 3 minutes. Turn through cooking, as the heating | High | |||
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• Hamburgers | 3 pieces | - | - | Preheat the oven for 3 minutes. Turn through cooking, as the heating | High | |||
element only irradiates heat from the upper part of the oven. | ||||||||
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*These guidelines are suitable for carrying out the Cooking Tests for mince according to IEC Regulation 705, Par. 17.3, Test C. Cover the container with transparent film. Further information, also regarding other Performance Tests according to IEC Regulation 705 is given in the table on page 3.
**These guidelines are suitable for carrying out the Cooking Tests according to IEC Regulation 705, Par. 17.3, Test F. Further information, also regarding other Performance Tests according to IEC Regulation 705 is given in the table on page 3.
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