THAWING AND COOKING
In a microwave oven, frozen meals can be thawed
and cooked in one process. The table will show
you some examples. (See Page GB~34.)
Also remember the general notes on “Heating”
and “Thawing” of foods.
To prepare commercially available frozen meals,
please follow the manufacturers instructions as
indicated on the package. Usually, the exact
cooking times and notes for the preparation in a
microwave are listed.
• When shopping, make sure that all pieces are
as even as possible. This will ensure a good
cooking result.
• Thoroughly wash meat, fish and poultry in
cold, running water and dry with a paper
towel prior to preparation. Process as usual.
• Beef should be well hung and with few
tendons.
• The cooking result can vary even with similar
size meat pieces. This is, in part, due to the
type of food, various fat and water content and
also the initial temperature.
• Larger meat, fish and poultry pieces should be
turned once during cooking to ensure more
even cooking on all sides.
• After cooking, cover roasts with aluminum foil
and let it stand for about 10 minutes (standing
time). The roast will continue to cook during
this time, i.e. fluid will be evenly distributed, so
that less moisture is lost when cutting.
• When shopping, make sure that all pieces are
as even as possible. This is very important if
you’d like to cook the vegetables in one piece
(e.g. potatoes).
• Wash and clean vegetables prior to
preparation, then measure and cut the amount
required for your recipe.
• Season the food like usual, but salt your foods
only after cooking.
• Add about 5 tablespoons of water for each
500 g of vegetables. Fibrous vegetables will
require more water.
• Vegetables are usually cooked in a covered
bowl. Vegetables with a high water content,
e.g. onions or potatoes, can be cooked in a
microwave foil without any additional water.
• Stir or turn the vegetable once while cooking.
• After cooking, allow the vegetables to stand for
about 2 minutes, so that the temperature will
distribute evenly (standing time).
• All times are guidelines and can vary depending
on initial temperature, weight and the consistency
of the vegetable. The cooking time will be shorter
the fresher the vegetables are.
175/GB-32
COOKING OF MEAT, FISH AND POULTRY
COOKING FRESH VEGETABLES
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