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Tips for cooking plated meals
- You can easily make a sauce from
the meat and fish stock: add 1 tsp of
cornflour to the raw meat or fish be-
fore cooking. Stir the sauce with a
fork until smooth before serving. You
can also use 1 tsp of mashed potato
powder (instant) or a pinch of guar
gum instead of cornflour.
- If cooking durations for different
foods are not the same, you can
compensate for this by changing the
size of the food: if the cooking dura-
tion is shorter, make the pieces larger
(e.g. large cauliflower florets). If the
cooking duration is longer, make the
pieces smaller (e.g. diced potatoes).
- You can also compensate for differ-
ing cooking durations with layering:
place food with a short cooking dura-
tion under a food with a long cooking
duration or put them together as a
small bake.
- To prevent the food from drying out,
prepare your dish with a sauce or
marinade. You can also use cheese
or bacon.
Special applications
Assembling a plated meal using vari-
ous components
For a good cooking result, you must put
together the individual components of
the dish – such as meat, side dishes
and vegetables – so that a common
setting can be selected for browning.
This setting must be suitable for all ele-
ments of the meal, or at least condition-
ally suitable.
We recommend using the following pro-
cedure:
Select a main ingredient based on the
cooking charts, e.g. steak.
Select other ingredients which have
the corresponding settings for brown-
ing, e.g. green beans and rice.
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