ETNA SM125RVS Mode D'emploi page 98

OPERATION
Cooking vegetables
Cooking fish
Pricking
• Foods with a skin or shell, such as egg yolks, shellfish and fruit,
burst in the microwave. You can prevent this by pricking them a
few times with a fork or skewer beforehand.
Checking
• Foods cook quickly. You should therefore check them frequently.
Take food out of the microwave just before it is done.
Standing
• Once you have taken it out of the microwave, let the food stand
covered for, in general, 3 to 10 minutes. The food continues to
cook. Foods that have a dry crust, such as cake, should not be
covered.
Freezing
• When freezing foods, you can already allow for them being
defrosted easily in the microwave by not using aluminium foil or
trays and by freezing flatter portions.
• Use fresh vegetables if possible. If the vegetables have become limp
because they have been kept for too long, you can refresh them by
soaking them in cold water for a little while.
• Use a large dish to cook vegetables, so the bottom of the dish is
not covered by too thick a layer.
• Preferably cook vegetables with the water that clings to them.
• Always cover the dish with a lid or microwave cling film.
• Do not add salt. The salts naturally present in the vegetables
usually provide enough flavour. If you must add salt, do so after
cooking.
• Cook vegetables for as short a time as possible. Allow for them
continuing to cook after the microwave has been switched off.
• Check whether the vegetables are done by pricking them with a
fork or skewer.
Fish should be cooked gradually. With thin fish, fatty fish or small
portions, therefore, set the power level to 30%. In other cases, you
can safely set the power level a bit higher. Allow, however, for the food
continuing to cook after the microwave has been switched off. Fish is
done when the flesh has become opaque.
EN 20
Cooking tips