Electrolux EMS2688 Instruction Book page 177

USING A FOOD THERMOMETER TO
DETERMINE COOKING TIME
The internal temperature of food and drink can be
ascertained with a food ther mometer. The most
important temperatures are specified in the
temperature table.
Drink / Food Internal
temperature
once cooked
65-75 o C
Heating drinks
(Coffee, Water, Tea, etc.)
60-65 o C
Heating milk
75-80 o C
Heating soup
75-80 o C
Heating stew
80-85 o C
Poultry
Lamb
70 o C
Pink
75-80 o C
Well done
Roast beef
50-55 o C
Rare
60-65 o C
Medium
75-80 o C
Well done
80-85 o C
Pork, Veal
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.
FATTY FOODS
Fatty meat and layers of fat cook better than lean
portions of meat. Before cooking, cover the fatty
portions with a piece of aluminium foil or place the
food with the fat side down.
BLANCHING VEGETABLES
Before freezing vegetables, they should be
blanched. This preser ves the quality and flavour
Internal temp.
after 10 - 15 mins
immerse immediately in cold water to prevent
standing time
further cooking and then allow to drain. Pack
vegetables in an airtight container and freeze.
PRESERVING FRUIT AND VEGETABLES
Using the microwave for preser ving is quick and
easy. There are preser ving jars, rubber vacuum
seals and suitable seals made of plastic available
85-90 o C
specially made for microwaves. The manufacturers
will supply precise instructions for use.
70-75 o C
LARGE AND SMALL QUANTITIES
80-85 o C
55-60 o C
65-70 o C
80-85 o C
80-85 o C
quickly than larger ones. As a rule of thumb:
TWICE THE AMOUNT = ALMOST TWICE THE TIME
HALF THE AMOUNT = HALF THE TIME
DEEP AND SHALLOW CONTAINERS
Both containers have the same capacity , but the
cooking time is longer for the deeper one. Y ou
should therefore choose as flat a container as
possible with a large sur face area. Only use deep
containers for dishes where there is a danger of
overcooking, e.g. for noodles, rice, milk etc.
ROUND AND OVAL CONTAINERS
Food cooks more evenly in round or oval
containers than in containers with cor ners, since
the microwave energy concentrates in the cor ners
and the food in these areas could become
overcooked.
175
TIPS & ADVICE
at their best. Method: wash and
chop the vegetables. Put 250g of
vegetables in a dish with 275 ml
water and cover. Heat for 3-5
minutes. After blanching,
Microwave times are directly
dependent upon the amount of
food which you would like to
thaw, heat or cook. This means
that small por tions cook more