Table of Contents
Advertisement
Helpful Hints
1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas toward
outside of dish.
3. COVERING
Cover foods in the microwave if you would normally
cover the food in your ordinary oven, or to retain mois-
ture. Cover foods such as Vegetables, Casseroles, or
when Reheating.
Use to cover foods:
LID
5. SHIELDING
Shield using small pieces of aluminium foil to shield thin
areas of meat, fish and poultry or edges of cakes to
prevent overcooking.
7. STIRRING
Stir foods from the outside to the centre of the dish, once
or twice during cooking if possible.
Eg. Casseroles and Sauces.
9. DENSITY
The depth to which microwaves penetrate food varies
depending on the food's density. Porous foods like
minced beef or mashed potatoes microwave faster than
dense ones like steak or whole potatoes.
11. STARTING TEMPERATURE
Frozen or refrigerated foods take longer to heat than
food at room temperature. Cooking times in this book
are based on normal storage temperatures. Since rooms,
refrigerators and freezers differ in temperature, check
cooking result at the minimum time.
13. CONDENSATION
Condensation is a normal part of microwave cooking.
The humidity and moisture in food will influence the
amount of condensation in the oven. Generally, covered
foods will not cause as much condensation as uncov-
ered foods. Ensure that the ventilation openings are not
blocked.
Downloaded from:
http://www.usersmanualguide.com/
PLASTIC WRAP
PAPER TOWEL
FISH
CHICKEN
2. TURNING
Foods such as poultry and joints of meat should be
turned over after half the cooking time.
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin
or membrane to allow steam to escape.
TOMATO
6. STANDING TIME
Standing time is important. After cooking or defrosting
ensure adequate standing time. This allows the food to
continue cooking or heating. Refer to cooking guides for
each menu or according to manufacturers instructions.
8. SIZE
Small pieces cook faster than large ones. To speed up
cooking, cut pieces smaller than 5 cm so microwaves
can penetrate to the centre from all sides. For even
cooking, make all the pieces the same size.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of fat on a
roast, speeds cooking. Large fatty areas or excess
drippings in dish attract energy away from meat, and
slows cooking. Centre bones do not affect cooking, but
bone on the side of meat conducts heat to the areas next
to it.
12. QUANTITY
Microwave cooking times are directly related to the
amount of food in the oven. Because energy is absorbed
by the food itself, one potato or a single piece of chicken
cooks rapidly. When the energy is divided among sev-
eral items, cooking takes more time.
E – 22
EGG
Advertisement
Table of Contents
