162/GB-18
TIPS AND ADVICE
BROWNING AGENTS
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 part 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 Worcester 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
BROWNING AGENT
DISH
METHOD
HEATING
● 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.
THAWING
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
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.
COVERING
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.
CORRECT SETTING
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.
ENGLISH
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