Electrolux EMS2685 - Manual (Page 12)

TIPS & ADVICE
10
COOKING TIMES
All the times given in this book are guidelines,
which can be varied according to the initial
temperature, weight and condition of the food
(water or fat content etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its
individual flavour better than it does when
conventional preparation methods are used. For
this reason you should use salt sparingly and
normally add it only after cooking. Salt absorbs
liquid and dries out the outer layer of food. Herbs
and spices can be used as normal.
TYPES OF USE
Microwave: you can defrost frozen foods in a
short time.
Combined operation: With the combination of
microwave and grill you can cook and roast at the
same time. Therefore, the advantages of these
appliances will combine sensibly and mutually. The
heat of the grill quickly seals the pores of the food
and the microwave functions for a short time. The
food keeps its moisture inside and is crispy on the
outside.
Grill: Your oven is provided with a quartz grill,
which you can also use without microwave
operation like any other conventional grill.
COOKING TEST
The cooking status of meals can be tested as with
conventional preparation:
● Food thermometer: Each food has a certain
interior temperature at the end of the heating
process. With a food thermometer you can
determine whether the food is hot or cooked
enough.
● Fork: You can check fish with a fork. If the fish
meat is no longer clear and comes easily from
the fishbones, it is. If it is over-cooked, it
becomes tough and dry.
● Wooden skewer: Cakes and bread can be
tested by inserting a wooden skewer. If the
skewer remains clean and dry after pulling it
out they are done.
ADDITION OF WATER
Vegetables and other foods with a high water content
can be cooked in their own juice or with the addition
of a little water. This ensures that many vitamins and
minerals are preserved.
FOOD IN SKINS OR SHELLS
Foods such as sausages, chickens, chicken legs,
baked potatoes, tomatoes, apples, egg yolks or such
like should be pricked or pierced with a fork or small
wooden skewer. This will enable the steam which
forms to dissipate without splitting the skin or shell.
FATTY FOODS
Fatty meat and layers of fat cook better than lean
portions of meat. Before cooking, cover the fatty
portions with a piece of aluminium foil or place the
food with the fat side down.
USING A FOOD THERMOMETER TO
DETERMINE COOKING TIME
The internal temperature of food and drink can be
ascertained with a food thermometer. The most
important temperatures are specified in the
temperature table.
Heating drinks
(Coffee, Water, Tea, etc.)
Heating milk
Heating soup
Heating stew
Poultry
Lamb
Pink
Well done
Roast beef
Rare
Medium
Well done
Pork, Veal
Drink / Food Internal Internal temp.
temperature after 10 - 15 mins
once cooked standing time
65-75oC
60-65oC
75-80oC
75-80oC
80-85oC
70oC
75-80oC
50-55oC
60-65oC
75-80oC
80-85oC
85-90oC
70-75oC
80-85oC
55-60oC
65-70oC
80-85oC
80-85oC
2. EX-72D UK ENGLISH 09/02/2006 13:47 Page 10