Arranging And Spacing; Stirring; Turning Over; Placing Thicker Portions Facing Outwards - John Lewis JLMWSL004 User Manual

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Arranging and spacing

Individual foods such as baked potatoes, small cakes and hors d'oeuvres will heat more evenly if placed in the

microwave an equal distance apart, preferably in a circular pattern. Never stack foods on top of one another.

Stirring is one of the most important of all microwaving techniques. In conventional cooking, food is stirred for the

purpose of blending. Microwaved food, however, is stirred in order to spread and redistribute heat. Always stir from

the outside towards the centre as the outside of the food heats ﬁ rst.

Large foods such as roasts and whole chickens should be turned so that the top and bottom will cook evenly. It is also

a good idea to turn cut up chicken and chops.

Since microwaves are attracted to the outside portion of food, it makes sense to place thicker portions of meat,

poultry and ﬁ sh to the outer edge of the baking dish. This way, thicker portions will receive the most microwave

energy and the food will cook evenly.

Strips of aluminium foil (which block microwaves) can be placed over the corners or edges of square and rectangular

foods to prevent those portions from overcooking. Never use too much foil and make sure the foil is secured to the

dish or it may cause 'arcing' in the microwave.

Thick or dense foods can be elevated with the use of the supplied high & low racks so that microwaves can be

absorbed by the underside and centre of the foods.

Foods enclosed in a shell, skin or membrane are likely to burst in the microwave unless they are pierced prior to

cooking, for example, yolks and whites of eggs, clams, oysters and whole vegetables and fruits.

Microwave oven

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