DeLonghi Oven Manual page 22

SOUPS AND RICE
• Soups or broth usually require a smaller amount of liquid because the evaporation in microwave ovens is
rather limited. Because it is a dehydrating agent, salt must be added only when the cooking is finished or
during the standing time.
• It is correct to say that the temperature required for cooking rice in a microwave oven (as is true also for
pasta) is more or less the same as that needed to cook this foodstuff over a burner on a regular stove. The
advantage of preparing a risotto dish in a microwave oven lies in the fact that you do not have to stir the rice
constantly (two or three times is enough).
The ingredients are placed in a container suitable for microwave ovens and covered with clear-sheet (for
about 300 gr. of rice, you need 750 gr. of broth with the oven programmed at top power for about 12 to
15 minutes). In addition, the rice will not stick to the bottom of its container and, since it can be cooked in a
tureen or some other such receptacle to be brought to the table, you will not have to transfer that rice to a
serving plate.
BROWNING
The foodstuffs most difficult to brown while being cooked in a microwave oven are usually cutlets, scaloppine,
and chicken breasts. To obtain such a browning effect, however, you are advised to grease the outer portion with
butter (preferably combined with paprika). You will find on the market sauces especially researched to give colour
to foodstuffs cooked in a microwave oven. In each and every case, you must allow the meats or fish to be brow-
ned to absorb some fatty and colouring substances.
FRUIT AND BAKED GOODS
Baked goods rise (at lower oven power) much more than then do with regular baking. Since no crust is formed,
it is better to garnish the surface portions with cream or icing (e.g., chocolate); in addition, you must keep the
item being baked fully covered, because such foodstuffs tend to dry out more quickly than those baked in a regu-
lar oven. Fruit is to be pierced if cooked with its peel on and is to be kept covered: it is essential that you adhe-
re to the standing time (3 to 5 minutes).
TEMPI DI COTTURA PER DOLCI E FRUTTA
Type/quantity
Nut cake (700 gr)
Viennese torte (850 gr)
Pineapple cake (800 gr)
Apple cake (1000 gr)
Coffee cake (750 gr)
Zabaione
Cooked pears (300 gr)
Cooked apples (300 gr)
Egg custard (750 gr)
Sponge cake (475 gr)
Time to be set
Power level
(minutes)
15 - 17
3
19 - 21
"
17 - 19
"
19 - 21
"
15 - 17
"
2 - 4
4
4 - 6
5
5 - 7
"
15 - 17
"
5 - 7
"
Standing
time
(minutes)
5 May be used in combination with any cream whatsoever
5 To be filled with jam or jelly.
The pineapple slices can be laid on the bottom of
5
the pin plate or cut into pieces and mixed into the
dough.
The apples are spread on top as a decora-
5
tive effect.
Excellent when filled with cream.
5
3
Mix with a whisk every 30 seconds
The pears are to be cut into quarters.
3
The apples are to be cut into pieces.
3
5
These indications are suitable for performing the
cooking tests according to Regulation 60705,
Para. 12.3.1.
5
These indications are suitable for performing the
cooking tests according to Regulation 60705,
Para. 12.3.2. Further information, including on
other performance tests according to Regulation
60705, is given in the table on page 2.
Notes
51