Handleiding Zanussi ZM266W Magnetron

Handleiding

10

TIPS & ADVICE

Plunge into cold water immediately after the

blanching process to prevent further cooking, and

then allow it to drain. Pack and freeze the

vegetable in airtight containers.

PRESERVING FRUIT AND

VEGETABLES

Preserving fruit and vegetables

using the microwave is a quick

and easy process. You can buy

preserving jars, seals and preserving jar clamps

specially designed for microwave use. Precise

instructions are provided by the manufacturers of

these items.

SMALL AND LARGE QUANTITIES

Microwave cooking times depend directly upon

the amount of food you want to defrost, re-heat or

cook, i.e. small portions cook faster than big ones.

The rule of thumb is:

TWICE AS MUCH = ALMOST TWICE AS LONG

HALF AS MUCH = HALF AS LONG

TALL CONTAINERS, FLAT DISHES

Both types of container have the

same capacity but cooking times

are longer for tall containers than

for flat ones. Therefore it is

preferable to use dishes that are

as flat as possible, with the

largest possible flat surface.

Only use tall containers for foods that are likely to

boil over, e.g. noodles, rice, milk etc.

ROUND AND OVAL DISHES

Food cooks more evenly in round and oval dishes

than in rectangular ones, because the microwave

energy concentrates into the corners of rectangular

dishes and the food there may get overcooked.

ADDING WATER

Vegetables and other foods containing a lot of

water can be cooked in their own juices or by

adding just a small amount of water. This will

retain many vitamins and minerals in the food.

FOOD WITH SKIN OR PEEL

Pierce foods such as sausages, chickens, chicken

legs, potatoes in their skins, tomatoes, egg yolk,

etc with a wooden skewer. This allows the steam to

escape and the food won’t explode.

FATTY FOODS

Food ‘marbled’ with fat or with layers of fat cook

faster than lean meat. You should therefore cover

these parts with some aluminium foil, and place

the food fatty side downward.

BLANCHING VEGETABLES

Before they are frozen vegetables should be

blanched. This is the best way of retaining the

quality and flavour.

How to blanch vegetables:

Wash and chop the vegetable, place 250g of the

vegetable in a bowl with 275ml of water, cover

and heat for 3-5 minutes.

Heating drinks (coffee,

water, tea, etc)

Heating milk

Heating soup

Heating stews

Poultry

Lamb

Rare

Well roasted

Roast beef

Rare

Medium done

Well done

Pork, veal

Drink/food items Internal Internal

temperature at temperature after

the end of 10-15 mins

cooking time standing time

65-75

o

C

75-80

o

C

75-80

o

C

75-80

o

C

80-85

o

C

70

o

C

75-80

o

C

50-55

o

C

60-65

o

C

75-80

o

C

80-85

o

C

85-90

o

C

70-75

o

C

80-85

o

C

55-60

o

C

65-70

o

C

80-85

o

C

80-85

o

C

CHART: USING A FOOD THERMOMETER

TO DEFINE COOKING TIMES

1. ZD-32D-EU English 16/06/2004 08:41 Page 10

Beoordeling

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