Cooking Fresh Vegetables - AEG MC2661E Operating Instructions Manual

Cooking fresh vegetables

• When buying vegetables, try to ensure that, as far as
possible, they are of similar size. This is particularly
important when you want to cook the vegetables
whole (e.g. boiled potatoes).
• Wash the vegetables before preparing them, clean
them and only then weigh the required quantity for
the recipe and chop them up.
• Season them as you would normally, but as a rule
only add salt after cooking.
• Add about 5 tbsps of water for 500 g of vegetables.
Vegetables which are high in fibre require a little
more water. You will find information in the table
(see page 25).
Cooking meat, fish & poultry
• When buying food items, try to ensure that, as far
as possible, they are of similar size. This will ensure
that they are cooked properly.
• Before preparation wash meat, fish and poultry
thoroughly under cold running water and pat them
dry with kitchen paper. Then continue as normal.
• Beef should be well hung and have little gristle.
• Even though the pieces may be of a similar size,
cooking results may vary. This is due, amongst other
things, to the kind of food, variations in the fat and
moisture content as well as the temperature before
cooking.
Cooking & defrosting
Deep-frozen dishes can be defrosted and cooked at the
same time in one process in your microwave. You will
find some examples in the table. Do take note,
however, of the general advice given on "heating" and
"defrosting" food.
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• Vegetables are usually cooked in a dish with a lid.
Those with a high moisture content, e.g. onions or
boiled potatoes, can be cooked in microwave cling
film without adding water.
• After half the cooking time has elapsed vegetables
should be stirred or turned over.
• After cooking allow the vegetables to stand for
approx. 2 minutes, so that the temperature disperses
evenly (standing time).
• The cooking times given are guidelines and depend
upon the weight, initial temperature and condition
of the type of vegetables in question. The fresher
the vegetables, the shorter the cooking time.
• After the food has been cooking for 15 minutes it
acquires a natural brownness, which may be
enhanced by the use of a browning agent. If, in
addition, you would like the surface to be crisp you
should either use the browning dish or sear the food
on your cooker and finish cooking it in your
microwave. By doing this you will simultaneously
obtain a brown base for making a sauce.
• Turn large pieces of meat, fish or poultry half way
through the cooking time, so that they are cooked
evenly from all sides.
• After cooking, cover roasts with aluminium foil and
allow them to stand for approx. 10 minutes (standing
time). During this period the roast carries on cooking
and the liquid is evenly distributed, so that when it is
carved a minimum amount of juice is lost.
Please refer to the manufacturer's instructions on the
packaging when preparing deep-frozen dishes. These
usually contain precise cooking times and offer advice
on preparation.