Aeg-Electrolux MC2660E-D Instrukcja Użytkownika Pobierz pdf (Strona 13)

Defrosting

Your microwave is ideal for defrosting. Thawing times

are usually considerably shorter than in traditional

methods. Here are a few tips. Take the frozen item out

of its packaging and place on a plate for defrosting.

Boxes & containers

Boxes and containers suitable for microwaves are

particularly good for defrosting 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 freeze, defrost, heat and even cook the

food, without having to transfer it.

Covering

Cover thin parts with small strips of aluminium foil

before defrosting. Thawed or warm parts should

likewise be covered with aluminium strips during

defrosting. This stops the thin parts becoming too hot

while thicker parts are still frozen.

Correct setting

It is better to choose a setting which is too low rather

than one which is too high. By doing so you will ensure

that the food defrosts 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.

Turning/stirring

Almost all foods have to be turned or stirred from time

to time. As early as possible, separate parts which are

stuck together and re-arrange them.

Small amounts

Thaw more quickly and evenly than large ones. We

recommend that you defrost portions which are as

small as possible. By doing so you will be able to

prepare whole menus quickly and easily.

Foods requiring careful handling

Foods such as gateaux, cream, cheese and bread should

only be partially defrosted and then left to defrost

completely at room temperature. By doing so you will

avoid the outer areas becoming too hot whilst the

inside is still frozen.

Standing time

This is particularly important after defrosting food, as

the defrosting process continues during this period. In

the defrosting table you will find the standing times for

various foods. Thick, dense foods require a longer

standing time than thinner foods or foods of a porous

nature. If the food has not defrosted sufficiently, you

may continue defrosting it in the microwave 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.

Defrosting

Cooking fresh vegetables

• 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 in the table

(see page 24).

• 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 cling

film 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 vegetables in question. The fresher

the vegetables, the shorter the cooking time.

2. AG-32D-UK ENGLISH 08/02/2006 12:58 Page 11

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