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Resumen del manual
cherries 250 270 W 3-5 spread out evenly, turn over halfway through defrosting 5 strawberries, raspberries, plums The times shown in the table are guidelines which may vary according to freezing temperature, quality and weight of the foodstuffs. 24 Programme charts Defrosting & cooking Food Quantity Power Time Method Standing -g- -Level- -Min- time -Min- Fish fillet 300 900 W 9-11 cover 2 One plate meal 400 900 W 8-10 cover, stir after 6 minutes 2 Cooking meat & fish Food Quantity Power Time Method Standing -g- -Level- -Min- time -Min- Roasts 1000 630 W 34-38 season to taste, place in a shallow flan dish, turn over 10 (pork, veal, 1500 630 W 53-58 halfway through cooking 10 lamb) Roast beef 1000 630 W 20-24 season to taste, place in a flan dish, turn over halfway 10 (medium) 1500 630 W 27-31 through cooking 10 Fish fillet 200 900 W 4-6 season to taste, place in a flan dish, cover 3 Recipes 25 Recipes All the recipes in this book are calculated on the basis of 4 servings unless otherwise stated. Adapting recipes for the microwave oven If you would like to adapt your favourite recipes for the microwave, you should take note of the following: Shorten cooking times by a third to a half. Follow the example of the recipes in this book. Foods which have a high moisture content such as meat, fish, poultry, vegetables, fruit, stews and soups can be prepared in your microwave without any difficulty. Foods which have little moisture, such as platters of food, should have the surface moistened prior to heating or cooking. The amount of liquid to be added to raw foods, which are to be braised, should be reduced to about two thirds of the quantity in the original recipe. If necessary, add more liquid during cooking. The amount of fat to be added can be reduced considerably. A small amount of butter, margarine or oil is sufficient to flavour food. For this reason your microwave is excellent for preparing low-fat foods as part of a diet. Onion soup 1. Grease the bowl, add the sliced onion, meat stock and seasoning. Cover and cook. 9-11 min. 900 W 2. Toast the slices of bread, cut them into cubes and divide them among the soup bowls. Pour the soup over the toast cubes and sprinkle on the cheese. 3. Place the bowls on the turntable and cook. 1-3 min. 900 W Sole fillets 1. Wash the fish and pat them dry. Remove any bones. 2. Cut the lemon and tomatoes into thin slices. 3. Grease the oven dish with butter. Place the fish fillets in the dish and drizzle with vegetable oil. 4. Sprinkle parsley over the dish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour the white wine over them. 5. Place small pats of butter on top of the lemon, cover and cook. 11-13 min. 630 W Utensils Bowl with lid (2 l capacity) 4 soup bowls (200 ml) 10 g butter or margarine 100 g onions, sliced 800 ml meat stock salt and pepper 2 slices bread 40 g grated cheese Utensils Shallow oval oven dish with microwave cling film (approx. 26 cm long) 400 g sole fillets 1 lemon, whole 150 g tomatoes 10 g butter 1 tbsp vegetable oil 1 tbsp parsley, chopped salt and pepper 4 tbsp white wine After cooking, stand for approx. 2 min. 20 g butter or margarine 26 Recipes Zurich veal stew 1. Cut the veal into strips. 2. Grease the dish with the butter. Put the meat and onion into the dish, cover and cook. Stir once during cooking. 6-9 min. 900 W 3. Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally. 3-5 min. 900 W 4. Stir the mixture after cooking, stand for approx. 5 min. Garnish with parsley. Stuffed ham 1. Mix the spinach with the cheese and fromage frais, season to taste. 2. Place a teaspoon of the filling on top of each slice of cooked ham, and roll up. Spear with a wooden skewer to fasten it. 3. Make a bechamel sauce: to do this, pour the water and cream into a bowl and heat. 2-4 min. 900 W Mix the flour and butter to make a roux, add to the liquid, and whisk until dissolved. Cover, cook until thick. 1-2 min. 900 W Stir and taste. 4. Place the sauce into the greased dish, place the filled rolls of ham onto the sauce and cook with lid. 12-14 min. 630 W After cooking, stand for approx. 5 min. Spicy turkey fricassee 1. Grease the dish. 2. Mix the rice with the saffron and place in the dish. Mix in the onion, pepper, leek and the turkey breast and season. Dot with butter. 3. Pour the stock over the dish, cover and cook. 4-6 min. 900 W 16-19 min. 270 W After cooking, stand for approx. 5 min. Utensils Dish with lid (2 l capacity) 600 g veal fillet 10 g butter or margarine 50 g onion, finely chopped 100 ml white wine seasoned gravy browning, for approx. 1/2 litre gravy 300 ml cream 1 tbsp parsley, chopped Utensils Bowl with lid (2 l capacity) Oval gratin dish (approx. 26 cm long) 150 g leaf spinach, chopped 150 g fromage frais, 20 % fat content 50 g Emmental cheese, grated pepper and paprika 8 slices cooked ham (400 g) 125 ml water 125 ml cream 20 g flour 20 g butter or margarine 10 ...