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COOKING TIPS
Freezing
When freezing food you should take defrosting in the microwave into account, by not using
aluminium foil or trays and by freezing in flat portions.
Cooking vegetables
•
If possible, always use fresh vegetables. If vegetables have become a little limp because
they've been left for too long, you can place them in cold water for a while so that they
absorb moisture.
•
Use a large dish to cook vegetables, so that the layer covering the dish base is not too
thick.
•
Do not add any more water to vegetables than that remaining after rinsing.
•
Always cover the dish with a lid or microwave film.
•
Do not add salt. The salts present naturally in the vegetables should give sufficient flavour. If
you still wish to add salt, you can do this after cooking.
•
Cook vegetables for the shortest time possible. Take into account the fact that the
vegetables will continue to cook.
•
Check with a satay stick or fork whether the vegetables are ready.
Cooking fish
Fish needs to cook evenly. For thin fish, oily fish or small portions set the power low (about 30%).
In other cases you can set the power somewhat higher. Take continued cooking into account.
Fish is ready when it becomes opaque.
EN 23
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