Electrolux EMS26405 User Manual page 14

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14 electrolux operation
Food characteristics
Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less
heating time. Care should be taken as overheating can lead to fire.
Density Food density will affect the amount of cooking time needed. Light porous
foods, such as cakes or bread, cook more quickly than heavy, dense foods,
such as roasts and casseroles.
Quantity The cooking time must be increased as the amount of food placed in the
oven increases. e.g. Four potatoes will take longer to cook than two.
Size Small foods and small pieces cook faster than large ones, as microwaves can
penetrate from all sides to the centre. For even cooking make all the pieces
the same size.
Shape Foods which are irregular in shape, such as chicken breasts or drumsticks,
take longer to cook in the thicker parts. Round shapes cook more evenly than
square shapes when microwave cooking.
Temperature The initial temperature of food affects the amount of cooking time needed.
of food Chilled foods will take longer to cook than food at room temperature. Cut into
foods with fillings, for example jam doughnuts, to release heat or steam.
Cooking techniques
Arrange Place the thickest parts of food towards the outside of the dish.
e.g. Chicken drumsticks.
Cover Use vented microwave cling film or a suitable lid.
Pierce Foods with a shell, skin or membrane must be pierced in several places before
cooking or reheating as steam will build up and may cause food to explode.
e.g. Potatoes, Fish, Chicken, Sausages.
Note: Eggs should not be heated using microwave power as they may
explode, even after cooking has ended. e.g. poached, fried, hard boiled.
Stir, turn & For even cooking it is essential to stir, turn and rearrange food during cooking.
rearrange Always stir and rearrange from the outside towards the centre.
Stand Standing time is necessary after cooking to enable the heat to disperse equally
throughout the food.
Shield Some areas of food being defrosted may become warm. Warm areas can be
shielded with small pieces of foil, which reflect microwaves, e.g. legs and wings
on a chicken.
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