English
En-49
Soups, starters and eggs
Home-made soups
If you make your own soups, you should
cut all the vegetable to more or less the
same size, and dice the potatoes. Use a
container which is large enough (at least
twice the volume of the soup to be cooked) to
avoid any spillage. Add a small amount of
liquid so the microwaves cook the vegetables
first. Cover and cook at MAX for 10 to 15 min.
Stir once the vegetables are well cooked.
Finish the soup with hot stock to obtain the
required volume. If you want to add pasta or
noodles to the soup, continue cooking it for a
few minutes at MAX.
Quiches
*Combination cooking allows you to cook
your quiches and savoury tarts with slightly
shorter cooking times. Preheat the oven to
220°C with the metal tray on the glass tray.
Only use non-springform smooth metal tins
which are placed on the metal tray once the
oven is up to temperature. Depending on the
size of the tin, cook for 25 to 30 minutes in
Combination mode 220° + 100W.
Don't forget to cover the top of the quiche
with a double round of baking paper after
approx. 10-12 min to prevent overbrowning.
*Traditional cooking using Convection
heating: it is preferable to use metal tins which
are placed on the metal tray in an oven
preheated to 220°C. Continue cooking at a
lower temperature for 180° to 210°C as
indicated in your recipe.
With all cooking modes, don't forget, after 10 to
15 min of cooking, to cover the top of quiche
with baking foil (Convection mode) or Baking
paper (Combination mode) to prevent
overbrowning and always remember to remove
the cooked quiches from the tin and allow them
to cool on a rack. This means the steam which
condenses as the quiche cools will not make
the pastry go soft.
Eggs - Cheese
Do not try to cook eggs in their shells. In the
microwave they would explode due to the
pressure inside the shell. For broken eggs, the
yolk will also explode if the film covering it is
not pierced. Always remember therefore to
prick the middle of the yolk with a tooth-pick; if
the egg is fresh the yolk should not run. The
yolk and the white react differently to the
microwaves and unfortunately it is the yolk
which cooks more quickly.
Poached eggs:heat 50ml of salted water
with a dash of vinegar for 1 min on MAX. Break
the egg into the
boiling water and
gently prick the yolk
and the white with a
tooth-pick; cook at
600W for 30 to 50 s
(depending on the
grade of the egg).
Leave to stand for 1 min before draining and
serving.
Scrambled eggs: mix 2 raw eggs in a bowl
with a bit of cream or milk, a knob of butter, salt
and pepper. Cook for 40 s at MAX. Remove
from the oven and beat vigorously with a fork.
Continue cooking at MAX for another 30 to 50
sec. The eggs should stay creamy.
Baked eggs: break the egg into a buttered
ramekin, add salt and pepper, prick the yolk
and white with a tooth-pick. Add the desired
ingredients (cream, mushrooms, lumpfish roes
etc.). Cover and allow for approx. 2 min
cooking per egg at 250W.
Cheese: different types of cheese react
differently; the more fatty they are the more
quickly they melt. If they are cooked for too
long they will go hard. When possible, it is
preferable to add grated cheese at the last
moment (for pasta, gratins, etc.) or to mix it in
with the food rather than adding it in a layer on
the top.
