24
TABLES
ABBREVIATIONS USED
tbsp = tablespoon
tsp = teaspoon
l.p. = large pinch
s.p. = small pinch
Cup = cupful
Sach. = sachet
KG = kilogram
g = gram
l = litre
ml = millilitre
cm = centimetre
DFC = dry fat content
DF = deep frozen
MW = microwave
MWO = microwave oven
min = minutes
sec = seconds
dm = diameter
Food / Drink Quantity Power Time Hints
-g/ml- -Setting- -Min-
Fish and Poultry Quantity Power Time Hints Standing time
-g- -Setting- -Min- -Min-
TABLE: COOKING MEAT, FISH AND POULTRY
TABLE: HEATING FOOD AND DRINK
* Refrigerator temperature
Coffee, 1 cup 150 100 P approx.1 do not cover
Milk, 1 cup 150 100 P approx.1 do not cover
Water, 1 cup 150 100 P 1
1
/
2
-2 do not cover, bring to the boil
6 cups 900 100 P 10-12 do not cover, bring to the boil
1 bowl 1000 100 P 10-12 do not cover, bring to the boil
Platters 400 100 P 3-6 sprinkle some water onto the sauce, cover
(Vegetables, meat and trimmings) stir half way through the heating time
Stew 200 100 P 2-3 cover, stir after heating
Clear soup 200 100 P 2-2
1
/
2
cover, stir after heating
Cream soup 200 100 P 2-3 cover, stir after heating
Vegetables 200 100 P 2-3 if necessary add some water, cover
500 100 P 4-5 stir half way through the heating time
Garnishes 200 100 P 1-2 sprinkle with water, cover and stir from time to
500 100 P 4-5 time.
Meat, 1 slice* 200 100 P 3-4 thinly spread sauce over the top, cover
Fish fillet* 200 100 P 2-3 cover
Sausages 2 180 70 P approx.2 pierce the skin several times
Cake, 1 piece 100 50 P
1
/
2
place on a cake stand
Baby food, 1 glass 190 50 P approx.1 remove the lid, after heating stir well and test the
temperature
Melting butter or margarine* 50 100 P approx.
1
/
2
cover
Melting chocolate 100 50 P 2-3 stir from time to time
Dissolving six sheets of gelatine 10 50 P
1
/
2
dip into water, squeeze thoroughly and place in
a soup bowl, stir from time to time
Glazing for a tart for
1
/
4
1 of liquid 10 50 P 5-6 mix the sugar in 250 ml of liquid, cover, stir well
during and after heating
Roasts 500 100 P 8-10* season to taste, place in a shallow flan dish 10
(pork, 50 P 10-12 turn over after *
veal, lamb) 1000 100 P 20-22* 10
50 P 10-12
1500 100 P 28-32* 10
50 P 13-17
Roast beef (medium) 1000 100 P 9-11* season to taste, place in a quiche dish, 10
50 P 5-7 turn over after *
Minced meat 1000 100 P 16-18 prepare the minced meat mixture (half pork/half beef) 10
place in a shallow casserole dish
Fish fillet 200 100 P 3-4 season to taste, place on a plate, cover 3
Chicken 1200 100 P 20-22 season to taste, place in a casserole dish, 3
turn half way through cooking time
Chicken legs 200 100 P 3-4 season to taste, place on a plate, cover 3
To Next Page
Loading...
