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turn, shield or break the food apart, as shown below. Break up small items e.g. scallops, minced meat, halfway through defrosting. Turn dense foods and meat 2-3 times during defrosting. - Eng-17 - -6- English English Defrosting Tips and Techniques Preparation for Freezing: 1. Heavy-duty plastic wraps, bags and freezer wrap are suitable. 2. Freeze meats, poultry and fish in packages with only 1 or 2 layers of food. To aid in separating layers, place two pieces of wax paper between them. 3. REMOVE ALL AIR and seal securely. 4. LABEL package with type and cut of meat, date and weight. 5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer maintained at -18°C or lower). Defrosting Technique: 1. Remove from wrapper and set on a roasting rack in a dish on Glass Tray. 2. Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc. 3. After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to complete defrosting. Defrosting Chart (by setting time): FOOD APPROX. TIME (minutes per 500 g) INSTRUCTION MEAT Beef Minced Beef 8 - 11 Halfway through the defrost cycle, break apart minced beef, separate Roast: Topside 12 - 15 chops and remove meat that is defrosted. Beef Tenderloin 12 - 15 Chuck or Rump 10 - 13 Turn meat over two to three times during defrosting. Sirloin, rolled 11 - 14 Steak 8 - 10 Shield edges and unevenly shaped ends of roasts halfway through the Miscellaneous 8 - 12 defrost cycle. Pork/Lamb Roast 9 - 12 Large roasts may still be icy in centre. Let stand. Chops 8 - 11 Ribs 8 - 12 POULTRY Turn poultry over two to four times during defrosting. Halfway through the Chicken defrost cycle, shield end of drumsticks, wings, breast bones and ends of whole 9 - 12 poultry with foil. pieces 8 - 11 fillets 8 - 10 Break apart chicken pieces and remove small pieces such as wings, Duck 10 - 12 which may be defrosted before larger pieces. Turkey 10 - 13 Rinse poultry under cold water to remove ice crystals. Let stand 5 to 10 minutes, before cooking. FISH & SHELLFISH Fish Fillets 9 - 11 Halfway through the defrost cycle, turn whole fish or blocks of fillets over. Whole Fish 9 - 12 Also, break apart prawns or scallops. Remove any pieces that are Crabmeat 8 - 10 defrosted. Lobster Tails 8 - 10 Sea Scallops 8 - 10 Let stand, 5 to 10 minutes, before cooking. Green Prawns 10 - 12 - Eng-18 - -4- Microwave Recipe Preparation and Techniques Converting Your Favourite Conventional Recipes for Microwave Cooking_ When adapting conventional recipes for microwave cooking, reduce the conventional cooking time by one quarter or one third. e.g. A chicken which takes 1 hour to cook in a moderate oven will take 15-20 minutes on MEDIUM Power in your microwave oven. Use similar microwave recipes to help you adapt conventional recipes. Remember, it is always best to undercook a recipe and then add an extra minute or two to finish it off. Here are some other tips that may help: • Reduce liquids in a conventional recipe by one half to two thirds, e.g. 1cup (250 ml) should be reduced to 1/2 cup (125 ml). • Add more thickening such as flour or cornflour to sauces and gravies if you do not reduce the liquid. • Reduce seasonings slightly in a recipe where ingredients do not have time to simmer by microwave. • Do not salt meats, poultry or vegetables before cooking; otherwise, they will toughen and dry out. • If one ingredient takes longer to cook than the others, precook it in the microwave oven first. Onion, celery and potato are examples. • If meat or vegetables are not being browned before cooking, omit any oil or fat that would have been used for browning. • Reduce leavening agents for cakes by one quarter and increase liquids by one quarter. • Biscuits require a stiff dough. Increase flour by about 20 percent. Substitute brown sugar for white sugar and use biscuit recipes that have dark spices or require icing. Because of the short cooking time, biscuits don’t have to brown. Chill dough for half an hour before baking. This produces a crisper biscuit. Bake biscuits on a glass tray lined with greaseproof paper. • Since microwaves penetrate foods about two centimetres from the top, bottom and sides, mixtures in round shapes and rings cook more evenly. Corners receive more energy and may overcook. • Items with a lot of water, such as rice and pasta, cook in about the same time as they would on a conventional stove. (Refer to Rice and Pasta chapter.) Select recipes that convert easily to microwave cooking such as casseroles, stews, baked chicken, fish and vegetable dishes. The results from foods such as grilled meats, cooked souffles or two-crust pies could be less than satisfactory. Never attempt to deep fry in your microwave oven. Menu Planning for Microwave Cooking_ How to Keep Everything Hot at The Same Time Plan your meals so that th...