Husqvarna QN 4025 Instruction Book

10TIPS & ADVICETURNING/STIRRINGAlmost all foods have to be turned or stirred fromtime to time. As early as possible, separate partswhich are stuck together and rearrange them.SMALL AMOUNTSThaw more quickly and evenly than larger ones.We recommend that you freeze portions which areas small as possible. By so doing you will be ableto prepare whole menus quickly and easily.FOODS REQUIRING CAREFUL HANDLINGFoods such as gateaux, cream, cheese and breadshould only be partially thawed and then left tothaw completely at room temperature. By so doingyou will avoid the outer areas becoming too hotwhile the inside is still frozen.STANDING TIMEThis is particularly important after thawing food, asthe thawing process continues during this period. Inthe thawing table you will find the standing timesfor various foods. Thick, dense foods require alonger standing time than thinner foods or food ofa porous nature. If the food has not thawedsufficiently, you may continue thawing it in themicrowave oven or lengthen the standing timeaccordingly. At the end of the standing time youshould process the food as soon as possible andnot re-freeze it.COOKING FRESH VEGETABLES● When buying vegetables try to ensure that, asfar as possible, they are of similar size. This isparticularly important when you want to cookthe vegetables whole (e.g. boiled potatoes).● Wash the vegetables before preparing them,clean them and only then weigh the requiredquantity for the recipe and chop them up.● Season them as you would normally, but as arule only add salt after cooking.● Add about 5 tbsps of water for 500 g ofvegetables. Vegetables which are high in fibrerequire a little more water. You will findinformation about this in the table.● Vegetables are usually cooked in a dish with alid. Those with a high moisture content, e.g.onions or boiled potatoes, can be cooked inmicrowave cling film without adding water.● After half the cooking time has elapsedvegetables should be stirred or turned over.● After cooking allow the vegetables to stand forapprox. 2 minutes, so that the temperaturedisperses evenly (standing time).● The cooking times given are guidelines anddepend upon the weight, initial temperature andcondition of the type of vegetable in question.The fresher the vegetables, the shorter thecooking times.COOKING MEAT, FISH AND POULTRY● When buying food items, try to ensure that, asfar as possible, they are of similar size. This willensure that they are cooked properly.● Before preparation wash meat, fish and poultrythoroughly under cold running water and pat themdry with kitchen paper. Then continue as normal.● Beef should be well hung and have little gristle.● Even though the pieces may be of a similar size,cooking results may vary. This is due, amongstother things, to the kind of food, variations inthe fat and moisture content as well as thetemperature before cooking.● After the food has been cooking for 15 minutes itacquires a natural brownness, which may beenhanced by the use of a browning agent. If, inaddition, you would like the surface to be crisp youshould either use the browning dish or sear thefood on your cooker and finish cooking it in yourmicrowave. By doing this you will simultaneouslyobtain a brown base for making a sauce.● Turn large pieces of meat, fish or poultry halfway through the cooking time, so that they arecooked evenly from all sides.● After cooking cover roasts with aluminium foiland allow them to stand for approx. 10 minutes(standing time). During this period the roastcarries on cooking and the liquid is evenlydistributed, so that when it is carved a minimumamount of juice is lost.THAWING AND COOKINGDeep-frozen dishes can be thawed and cooked at thesame time in one process in your microwave. You willfind some examples in the table. Do take note,however, of the general advice given on "heating"and "thawing" food. Please refer to the manufacturer'sinstructions on the packaging when preparing deep-frozen dishes. These usually contain precise cookingtimes and offer advice on preparation.