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TIPSANDTECHNIQUES

SETTING THE COOKING TIME WITH THE FOOD THERMOMETER

Every drink and every food has a specific internal temperature at the end of the cooking process, at which the cooking process can be ended and the result is good. You can determine the internal temperature with a food thermometer. The most important temperatures are given in the temperature table.

TABLES FOR SETTING THE

COOKING TIME WITH THE FOOD

THERMOMETER

Drinks/food

Internal temperature

Internal temperature

 

at the of

 

up to 10 to 15 minutes

 

cooking time

of standing time

Heating drinks

 

65-75°C

 

(coffee, water, tea, etc.)

 

 

 

Heating milk

 

60-65°C

 

Heating soups

 

75-80°C

 

Heating stews

 

75-80°C

 

Poultry

 

80-85°C

85-90°C

Lamb

 

 

 

 

Rare cooked

 

70° C

 

70-75°C

Well cooked

 

75-80°C

80-85°C

Beef

 

 

 

 

Rare roast

 

50-55°C

55-60°C

Medium cooked

60-65°C

65-70°C

well done

 

75-80°C

80-85°C

Pork, Veal

 

80-85°C

80-85°C

 

 

 

 

 

ADDING WATER

Vegetables and other foods that contain a lot of water can be cooked in their own juice or with a little added water. This means that many vitamins and minerals are retained in the food.

FOOD WITH SKIN OR SHELLS

Pierce items such as sausages, chicken, chicken legs, jacket potatoes, tomatoes, apples, egg yolk or similar foods with a fork or wooden skewer. This allows the steam that builds up to escape without the skin or shell bursting.

FATTY FOODS

Meat with streaks of fat and layers of fat cook faster than lean portions. As a result cover these

portions when cooking with some aluminium foil or place the food with the fatty portions at the bottom.

BLANCHING VEGETABLES

Vegetables should be blanched before being frozen. The quality and flavours are best retained in this way. Process: wash and chop the vegetables. Place 250 g of vegetables with 275 ml of water into a dish and heat while covered for 3-5 minutes. After blanching immerse these immediately in iced water to prevent further cooking and then drain. Pack the blanched vegetables so that they are airtight and freeze.

BOILING DOWN FRUIT AND VEGETABLES

Boiling down is fast and easy in a microwave. Preserving jars, rubber rings and suitable plastic preserving clips that are appropriate for the microwave

are available in retail outlets. The manufacturers give exact instructions for use.

SMALL AND LARGE QUANTITIES

Microwave times depend directly on the quantity of food that you wish to thaw, heat or cook. This means that small portions cook faster than large portions.

The following applies as a rule of thumb:

DOUBLE QUANTITY = ALMOST DOUBLE THE TIME

HALF QUANTITY = HALF THE TIME

TALL AND SHALLOW DISHES

Both dishes have the same capacity but the cooking time is longer in the tall format than in the shallow format. So opt for the shallowest possible dishes with a large surface area. Only use tall dishes for meals where there is a danger of overcooking, e.g. for noodles, rice, milk, etc.

ROUND AND OVAL DISHES

Food cooks more evenly in round and oval shapes than in rectangular shapes, as the microwave energy gets concentrated in corners and the food can become overcooked at these points.

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Image 241
Sharp R-68ST manual Tables for Setting Cooking Time with the Food Thermometer, Adding Water, Food with Skin or Shells