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19

ENGLISH

After more than 15 minutes cooking time food
acquires a brownness, although this is not
comparable to the deep brownness and crispness
obtained through conventional cooking.  In order
to obtain an appetising brown colour you can use
browning agents.  For the most par t they
simultaneously act as seasoning agents. 

In the following table you will find some
suggestions for substances you might use for
browning and some of the uses to which you might
put them.

Melted butter and dried paprika

Dried paprika

Soya sauce
Barbecue and Worcestershire sauce, Gravy

Rendered down bacon fat or dried onions

Cocoa, chocolate flakes, brown icing,
honey and marmalade

Poultry

Oven baked dishes"Cheese
toasties"
Meat and poultry
Roasts, Rissoles, Small roasted
items 
Oven baked dishes, toasted
items, soups, stews
Cakes and desserts

Coat the poultry with the
butter/paprika mixture
Dust with paprika

Coat with the sauce
Coat with the sauce

Sprinkle pieces of bacon or
dried onions on top
Sprinkle pieces on top of cakes
and desserts or use to glaze

●

Ready-prepared meals in aluminium containers
should be removed from the aluminium container
and heated on a plate or in a dish.

●

Remove the lids from firmly closed containers.

●

Food should be covered with microwave foil, a plate
or cover (obtainable from stores), so that the surface
does not dry out. Drinks need not be covered.

●

When boiling liquids such as water, coffee, tea or
milk, place a glass stirrer in the container.

●

If possible, stir large quantities from time to time, to
ensure that the temperature is evenly distributed.

●

The times are for food at a room temperature of
20° C. The heating time for food stored in a
refrigerator should be increased slightly.

●

After heating allow the food to stand for 1-2
minutes, so that the temperature inside the food can
be evenly distributed  (standing time).

●

The times given are guidelines, which can be varied
according to the initial temperature, weight, water
content, fat content or the result which you wish to
achieve.

Your microwave is ideal for thawing. Thawing times
are usually considerably shorter than in traditional

methods of thawing. 
Here are a few tips. Take the frozen item out of its
packaging and place on a plate for thawing.

Boxes and containers suitable for microwaves are
particularly good for thawing and heating food, since
they can withstand temperatures in a deep freeze
(down to approx. –40° C) as well as being heat-
resistant (up to approx. 220° C).  You can therefore
use the same container to thaw, heat and even cook
the food, without having to transfer it.

Cover thin parts with small strips of aluminium foil
before thawing. Thawed or warm parts should likewise
be covered with aluminium strips during thawing. This
stops the thin parts becoming too hot while thicker parts
are still frozen.  

It is better to choose a setting which is too low rather
than one which is too high. By so doing you will ensure
that the food thaws evenly. 
If the microwave setting is too high, the surface of the
food will already have begun to cook while the inside
is still frozen.

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20

Almost all foods have to be turned or stirred from time
to time. As early as possible, separate parts which are
stuck together and rearrange them.

Thaw more quickly and evenly than larger ones.  We
recommend that you freeze portions which are as
small as possible.  By so doing you will be able to
prepare whole menus quickly and easily.

Foods such as gateaux, cream, cheese and bread
should only be partially thawed and then left to thaw
completely at room temperature.  By so doing you will
avoid the outer areas becoming too hot while the
inside is still frozen.

This is particularly important after thawing food, as the
thawing process continues during this period.  In the
thawing table you will find the standing times for
various foods. Thick, dense foods require a longer
standing time than thinner foods or food
of a porous nature. If the food has not thawed
sufficiently, you may continue thawing it in the
microwave oven or lengthen the standing time
accordingly.  At the end of the standing time you
should process the food as soon as possible and not re-
freeze it.

●

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
about this in the table.

●

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 foil
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 vegetable in question. The fresher the
vegetables, the shorter the cooking times.

●

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.

●

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.

Deep-frozen dishes can be thawed 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
"thawing" food.  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.

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21

ENGLISH

tbsp = tablespoon
tsp = teaspoon
l.p. = large pinch
s.p. = small pinch
Cup = cupful
Sach. = sachet

KG = kilogram
g = gram
l = litre
ml = millilitre
cm = centimetre
DFC = dry fat content

DF = deep frozen
MW = microwave
MWO = microwave oven
min = minutes
sec = seconds
dm = diameter

*  Refrigerator temperature

Coffee,

1 cup

150

100P

approx.1

do not cover

Milk, 

1 cup

150

100P

approx.1

do not cover

Water, 1 

cup

150

100P

1

1

/

2 

-2

do not cover, bring to the boil

6 cups

900

100P

10-12

do not cover, bring to the boil

1 bowl

1000

100P

10-12

do not cover, bring to the boil

Platters

400

100P

3-6

sprinkle some water onto the sauce, cover

(Vegetables, meat and trimmings)

stir half way through the heating time

Stew

200

100P

2-3

cover, stir after heating

Clear soup

200

100P

2-2

1

/

2

cover, stir after heating

Cream soup

200

100P

2-3

cover, stir after heating

Vegetables

200

100P

2-3

if necessary add some water, cover 

500

100P

4-5

stir half way through the heating time

Garnishes

200

100P

1-2

sprinkle with water,  cover and stir from time to

500

100P

4-5

time.

Meat,

1 slice*

200

100P

3-4

thinly spread sauce over the top, cover

Fish fillet*

200

100P

2-3

cover

Sausages 2

180

70P

approx.2

pierce the skin several times

Cake, 1 piece

100

50P

1

/

2 

place on a cake stand

Baby food, 1 glass

190

50P

approx.1

remove the lid, after heating stir well and test the

temperature

Melting butter or margarine*

50

100P

1

/

2 

-1

Melting chocolate

100

50P

2-3

stir from time to time

Dissolving six sheets of gelatine

10

50P

1

/

2

dip into water, squeeze thoroughly and place in 
a soup bowl, stir from time to time

Glazing for a tart for 

1

/

4

1 of liquid

10

50P

5-6

mix the sugar in 250 ml of liquid, cover, stir well 
during and after heating 

Roasts

500   100P

8-10*

season to taste, place in a shallow flan dish

10

(pork,

50P

10-12

turn over after * 

veal, lamb)

1000

100P

20-22*

10

50P

10-12

1500

100P

28-32*

10

50P

13-17

Roast beef (medium)

1000

100P 

9-11*

season to taste, place in a quiche dish,

10

50P

5-7

turn over after * 

Minced meat

1000

100P

16-18

prepare the minced meat mixture (half pork/half beef)

10 

place in a shallow casserole dish

Fish fillet

200

100P

3-4

season to taste, place on a plate, cover

3

Chicken

1200

100P

20-22

season to taste, place in a casserole dish,

3

turn half way through cooking time

Chicken legs

200

100P

3-4

season to taste, place on a plate, cover

3

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22

tbsps

Roast meat (e.g. pork, beef, 

1500  

10P 58-64 

place on an upturned plate, turn

30-90

lamb, veal)

1000

10P 42-48

half way through thawing time

30-90

500

10P 18-20

30-90

Steaks, escalopes, cutlets, liver

200

10P

7-8

turn half way through thawing time

30

Goulash

500

30P

8-12

separate and stir half way through thawing time 10-15

Sausages,  8

600

30P

6-9

place next to each other,

5-10

4

300

30P

4-5

turn half way through thawing time

5-10

Duck, turkey

1500

10P 48-52

place upon an upturned plate,

30-90

turn half way through thawing time

Chicken

1200

10P 39-43

place upon an upturned plate,

30-90

turn half way through thawing time

1000

10P 33-37

place upon an upturned plate,

30-90

turn half way through thawing time

Chicken legs

200

30P

4-5

turn half way through thawing time

10-15

Whole fish

800

30P

9-12

turn half way through thawing time

10-15

Fish fillet

400

30P

7-10

turn half way through thawing time

5-10

Crabs 

300

30P

6-8

turn half way through thawing time

30 

Rolls, 2

80  

30P app.1

only partially thaw

-

Sliced bread for toasting

250

30P

2-4

remove outer slices after each minute has passed

5

White loaf, whole

750

30P

7-10

turn half way through thawing time (centre still frozen) 30 

Cakes, per piece

100-150

10P

2-5

place on a cake stand

5

Cream cake, per piece

150  

10P

3-4

place on a cake stand

10

Whole gateau, Ø 25cm

10P 20-24

place on a cake stand

30-60

Butter

250

30P

2-4

only partially thaw

15

Fruit such as strawberries

250

30P

4-5

spread them out evenly

5 

raspberries, cherries, plums

turn half way through thawing time

Fish fillet

300  

100P

10-11 

-

cover

1-2

Trout, 1 fish

250  

100P

7-9

-

cover

Platter

400

100P

8-9

-

cover, stir half way through cooking time

-

Leaf spinach

300

100P

7-9

-

cover, stir once or twice during cooking

2

Broccoli

300

100P

7-9

3-5

tbsps

cover, stir half way through cooking time

2 

Peas

300

100P

7-9

3-5

tbsps

cover, stir half way through cooking time

2

Kohlrabi

300

100P

7-9

3-5

tbsps

cover, stir half way through cooking time

2

Mixed vegetables 500

100P

12-14

3-5

tbsps

cover, stir half way through cooking time

2

Brussels sprouts

300

100P

7-9

3-5

tbsps

cover, stir half way through cooking time

2

Red cabbage

450

100P

11-13

3-5

tbsps

cover, stir half way through cooking time

2

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