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Special applications
Tips for cooking plated meals
- You can easily make a sauce from the
meat and fish stock: add 1 tsp of corn-
flour to the raw meat or fish before
cooking. Stir the sauce with a fork un-
til smooth before serving. You can also
use 1 tsp of mashed potato powder
(instant) or a pinch of guar gum in-
stead of cornflour.
- If cooking durations for different foods
are not the same, you can com-
pensate for this by changing the size
of the food: if the cooking duration is
shorter, make the pieces larger (e.g.
large cauliflower florets). If the cook-
ing duration is longer, make the pieces
smaller (e.g. diced potatoes).
- You can also compensate for differing
cooking durations with layering: place
food with a short cooking duration un-
der a food with a long cooking dura-
tion or put them together as a small
bake.
- To prevent the food from drying out,
prepare your dish with a sauce or mar-
inade. You can also use cheese or ba-
con.
100
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 set-
ting can be selected for browning. This
setting must be suitable for all elements
of the meal, or at least conditionally
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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