Sharp R-68ST COOKING FRESH VEGETABLES, COOKING MEAT, FISH AND POULTRY, DEFROSTING AND COOKING

GB-23
COOKING FRESH VEGETABLES
ENGLISH
GWhen buying select equally sized pieces insofar
as possible. This means you will get a good
cooking result.
GWash meat, fish and poultry thoroughly under
running cold water and dry it with kitchen
paper before preparation. Then process as
usual.
GBeef should be well rested and have a low
proportion of sinews.
GDespite 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.
GTurn larger pieces of meat, fish and poultry
halfway through the cooking time so that they
are cooked evenly on all sides.
GCover 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.
GBuy vegetables of the same size insofar as
possible. This is particularly important if you
want to cook whole vegetables (e.g. jacket
potatoes).
GWash and clean the vegetables being
prepared, and then weigh the quantity required
for the recipe and chop the vegetables.
GSeason as usual but as a rule only add salt after
cooking.
GAdd 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.
GVegetables 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.
GStir or turn vegetables after half of the cooking
time.
GAfter cooking allow the vegetables to stand for
approx. 2 minutes so that the temperature
becomes evenly distributed (standing time).
GThe 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.
Deep frozen meals can be defrosted and
simultaneously cooked in the microwave in one
process. You can find some examples of this in the
table. Also take account of the general instructions
on ‘heating’ and ‘defrosting’ foods. Please follow
the producer’s instructions on the packaging for the
preparation of standard commercial deep frozen
meals. Exact cooking times and instructions for
preparation in the microwave oven are given as a
rule. Please also read the note on heating ready
meals on page GB-6.
COOKING MEAT, FISH AND POULTRY
DEFROSTING AND COOKING
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