Hotpoint MWHZ33 manual Cooking STARTERS, Pasta and Entrees, Cooking Meat

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 min- imal. 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
				RATURE	minutes
			LEVEL				TO USE
• Lasagne	1100 gr	+	1000	-	8	Suitable times for uncooked pasta. If the pasta is	Low
			1000	-	+	pre-cooked, 8 minutes of Combined
					8	MICROGRILL cooking is enough.
• Gnocchi alla romana	600 gr		1000	-	12	Avoid piling them up too heavily	Low
• Macaroni	1500 gr		1000	-	8	The pasta should have previously been boiled separately.	Low
						The ingredients should all be placed together in
• Risotto	300 gr.		1000	-	12-15	a container suitable for microwaves and covered	None
						with transparent film (750 g of clear soup is
	of rice					needed for 300 g of rice with the microwaves on
						full power for approx. 10-12 minutes).
						Spread the pizza on oven paper resting on a
						shelf for cakes or on the detachable base of
• Pizza	800 gr		-	200°C	30	metal baking sheet for cakes. Preheat the oven to	Low
						200°C.
						Use a cake tin with a handle (the oven should be
• Fresh Quiche Lorraine	800 gr		-	160°C	40	pre-heated).	Low
						Place on the bottom of a metal baking sheet (the
						oven should be pre-heated).
• Frozen Quiche Lorraine	550 gr		-	190°	45		Low

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 evenly-sized pieces of meat. To keep roasts, chicken and kebabs moist, it is advis- able to add 1 or 2 cups of water at the start of cooking.

TYPE	QUANTITY	FUNCTION	POWER	TEMPE-	TIME	NOTES/SUGGESTIONS		WIRE RACK
				RATURE	minuti
			LEVEL					TO USE
•Roasts (pork, beef)	1000 gr		500	190°C	35-40	Leave on a little fat to avoid it drying out. Do not add		Low
						much sauce.
• Meatloaf	800 gr		500	180°C	22-25	Mix 500 g of minced beef with egg, ham, Bread crumbs,		Low
						etc. Add a touch of oil and a little white wine.
• Meatloaf	900 gr		750	-	20	See note		None
• 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	Stir once during cooking		Low
• Kebabs	600 gr		500	180°C	17-20	Turn halfway through cooking		Low
•Goulash	1500 gr		1000	-	30-35	Cook uncovered and stir 2-3 times		None
• Chicken breast	500 gr		700	-	10-15	Turn halfway through cooking		None
•Veal or pork chop	3 pieces		-	-	16-18	Preheat the oven for 3 minutes. Turn through cooking, as the heating element only		High
						irradiates heat from the upper part of the oven.
• Sausages	3 pieces		-	-	10-12	Preheat the oven for 3 minutes. Turn through cooking, as the heating element only		High
						irradiates heat from the upper part of the oven.
• Hamburgers	3 pieces		-	-	10-12	Preheat the oven for 3 minutes. Turn through cooking, as the heating element only		High
						irradiates heat from the upper part of the oven.

*These indications are suitable for performing the minced meat cooking test according to Regulation 60705, Para. 12.3.3.Cover the con- tainer with clear film for microwave use. Further information, including on other performance tests according to Regulation 60705, is given in the table on page 2.

**These indications are suitable for performing the cooking test according to Regulation 60705, Para. 12.3.6. Further information, includ- ing on other performance tests according to Regulation 60705, is given in the table on page 2.

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