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General Guidelines
PIERCING
The skin or membrane on
some foods will cause steam
to build up during cooking.
These foods must be pierced
or a strip of skin should be
peeled off before cooking to
allow the steam to es cape.
Eggs, potatoes, apples,
sausages etc., will all need
to be pierced before cooking.
DO NOT ATTEMPT TO BOIL
EGGS IN THEIR SHELLS.
DISH SIZE
Follow the dish sizes given
in the recipes, as these
affect the cook ing and
reheating times. A quan tity of
food spread in a bigger dish
cooks and reheats more
quickly.
MOISTURE CONTENT
Many fresh foods e.g.
veget ables and fruit, vary in
their moisture content
throughout the season.
Jacket potatoes are a
particular example of this.
For this reason cooking
times may have to be
adjusted throughout the year.
Dry ingredients e.g. rice,
pasta, can dry out further
during storage and cooking
times may differ from
ingredients freshly
purchased.
QUANTITY
Small quantities cook faster
than large quantities, also
small meals will reheat more
quickly than large portions.
15
CLING FILM
Cling film helps keep the
food moist and the trapped
steam assists in speeding up
cooking times. However, it
should be pierced before
cooking, to allow excess
steam to escape. Always
take care when removing
cling film from a dish as the
build-up of steam will be very
hot. Always purchase cling
film that states on the packet
"suitable for microwave
cooking" and use as a
covering only. Do not line
dishes with cling film. Do not
cover foods when cooking by
COMBINATION,
CONVECTION or GRILL.
SPACING
Foods cook more quickly
and evenly if spaced apart.
NEVER pile foods on top of
each other.
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