Sharp R-68ST Cooking Fresh Vegetables, Cooking MEAT, Fish and Poultry, Defrosting and Cooking

R-68ST CkBk_EN.qxd 7/27/07 12:21 PM Page GB-23

COOKING FRESHVEGETABLES

●Buy vegetables of the same size insofar as possible. This is particularly important if you want to cook whole vegetables (e.g. jacket potatoes).

●Wash and clean the vegetables being prepared, and then weigh the quantity required for the recipe and chop the vegetables.

●Season as usual but as a rule only add salt after cooking.

●Add approximately 5 soup spoons of water per 500 g of vegetables. Vegetables with a lot of fibres require a little more added water. You can find an indication in the table.

●Vegetables are cooked in a dish with a cover as a rule. Varieties of vegetables containing a lot of liquid (e.g. onions or jacket potatoes) can be cooked without added water in microwave foil.

●Stir or turn vegetables after half of the cooking time.

●After cooking allow the vegetables to stand for approx. 2 minutes so that the temperature becomes evenly distributed (standing time).

●The stated cooking times are guide values and depend on the weight, starting temperature and the nature of the vegetable type. The fresher the vegetables are, the shorter the cooking times.

COOKING MEAT,FISH ANDPOULTRY

●When buying select equally sized pieces insofar as possible. This means you will get a good cooking result.

●Wash meat, fish and poultry thoroughly under running cold water and dry it with kitchen paper before preparation. Then process as usual.

●Beef should be well rested and have a low proportion of sinews.

●Despite having pieces of the same size, the cooking result can differ. Among other things, this is due to the type of food, the varying fat

and liquid content and also the meat’s temperature before cooking.

●Turn larger pieces of meat, fish and poultry halfway through the cooking time so that they are cooked evenly on all sides.

●Cover a roast with aluminium foil after cooking and let it stand for approx. 10 minutes (standing time). The cooking continues during this time and the liquid becomes evenly distributed, with the result that less meat juice is lost during the cutting.

DEFROSTINGANDCOOKING

Deep frozen meals can be defrosted and	preparation of standard commercial deep frozen
simultaneously cooked in the microwave in one	meals. Exact cooking times and instructions for
process. You can find some examples of this in the	preparation in the microwave oven are given as a
table. Also take account of the general instructions	rule. Please also read the note on heating ready
on ‘heating’ and ‘defrosting’ foods. Please follow	meals on page GB-6.
the producer’s instructions on the packaging for the

ENGLISH

GB-23