GB-17
SUITABLE OVENWARE, TIPS AND ADVICE
NO UTENSIL SHOULD HAVE A METAL
overlay, or metal parts such as screws, bands or handles..
UTENSIL SUITABILITY TEST
If you are not sure whether your utensil is suitable
for use in your microwave oven,
carry out the following test: Place the
utensil into the oven. Place a glass
container filled with 150 ml of water
on or next to the utensil. Switch on the oven at
100 P power for 1 to 2 minutes. If the utensil stays
cool or just warm to the touch, it is suitable. Do not
use this test on a plastic utensil. It could melt.
GRILL FUNCTION
You can use any heat-resistant container for the
roasting/grilling function which is suitable for
conventional roasting methods, e.g. china,
ceramic, glass and metal containers.
In microwave cooking which requires the dish to
be roasted or grilled, or when using the combined
function, the containers must be suitable for
microwaves and heat-resistant. Suitable containers
are, for example, heat-resistant glass and ceramic
containers.
BEFORE YOU START...
To make it as easy as possible to use the
microwave oven we have put together a few hints
and tips for you. Only switch on the oven when the
food is already inside.
SETTING THE COOKING TIME
Defrosting, re-heating and cooking times are
generally much shorter than in a conventional
oven or hob. So you will need to consult this book
for the recommended cooking times. It is better to
set shorter rather than longer cooking times.
Always test the food after the cooking time has
elapsed. It is better then to continue cooking it for
a little longer, than to have overcooked food.
INITIAL TEMPERATURES
Thawing, heating and cooking times are dependent
upon the initial temperature of the food. Deep-frozen
food and food stored in a refrigerator, for example,
requires longer than food which has been stored at
room temperature. For heating and cooking, normal
storage temperatures are assumed (refrigerator
temperature approx. 5° C, room temperature
approx. 20° C). For thawing the temperature of the
deep freeze is assumed to be -18° C.
COOKING TIMES
All the times given in this cookery book are
guidelines, which can be varied according to the
initial temperature, weight and condition of the
food (water or fat content etc.).
USING A FOOD THERMOMETER TO
DETERMINE COOKING TIME
Once cooked, every drink and every foodstuff has
a certain internal temperature at which the
cooking process can be switched off and the food
will be cooked. The internal temperature can be
ascertained with a food thermometer. The most
important temperatures are specified in the
temperature table.
ADDITION OF WATER
Vegetables and other foods with a high water content
can be cooked in their own juice or with the addition
of a little water. This ensures that many vitamins and
minerals are preserved.
FOOD IN SKINS OR SHELLS
Foods such as sausages, chickens, chicken legs,
baked potatoes, tomatoes, apples, egg yolks or such
like should be pricked or pierced with a fork or small
wooden skewer. This will enable the steam which
forms to dissipate without splitting the skin or shell.
Heating drinks
(Coffee, Water, Tea, etc.)
Heating milk
Heating soup
Heating stew
Poultry
Lamb
Pink
Well done
Roast beef
Rare
Medium
Well done
Pork, Veal
Drink / Food
Internal
Internal temp.
temperature
after 10 - 15 mins
once cooked
standing time
65-75o C
60-65o C
75-80o C
75-80o C
80-85o C
70o C
75-80o C
50-55o C
60-65o C
75-80o C
80-85o C
85-90o C
70-75o C
80-85o C
55-60o C
65-70o C
80-85o C
80-85o C
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