Microwave Cooking Terms And Techniques - Zanussi ME965 Instructions For The Use & Care

Microwave
cooking terms
and techniques
Stirring
With foods such as casseroles, sauces and
soups it is necessary to stir the ingredients
during the cooking time so that the heat is
evenly distributed.
Arrangement of food
To ensure even cooking of food it is best
to arrange it so that the thinner sections
are placed towards the centre of the dish,
and the thicker, more dense parts of the
food are on the outside. For example, if
cooking chicken drumsticks, the joint
should be arranged with the plump end
pointing out from the centre of the dish.
Turning food
Also to ensure even cooking, dense items
such as hams, roasts or whole poultry
should be turned at least once during the
cooking programme. When using individual
dishes it is advisable at some time during
the cooking programme to re-arrange the
dishes so that they will all be ready at the
same time.
Standing time
Microwaves only penetrate food to a depth
of 4 cm/lV
2
inches, so dense food items
should be left to stand for a short period of
time once the microwave cooking is
complete. The heat inside the food will
penetrate to the centre and ensure that it
is completely cooked. Standing time can
take place either on the kitchen surface or
in the microwave with the power off. The
food is covered, often with foil, and left so
that the heat can transfer evenly
throughout the food. The denser the food,
the longer the standing time.
Shape of food
Always aim for uniform shapes to aid the
even cooking of food. This is especially
relevant when cooking joints of meat and it
is advisable to bone and roll joints such as
legs of lamb before cooking.
Covering
There are several types of covering and
they are all used for different purposes.
Plastic film or glass lids help to hold in
steam and therefore retain moisture so the
food can cook more quickly. Paper towels
or napkins can be used as loose covers in
order to prevent spitting and also to
absorb moisture. Wax paper can also be
used.
Cookware
The range of cooking utensils that can be
used in the microwave is wide. There are
many excellent varieties of cookware
specially manufactured for use in the
microwave/freezer. Also much of the
conventional kitchen equipment is quite
suitable. The basic rule to remember is
not to use anything made of metal or with
any metal parts. This includes screws,
handles, metallic designs on plates, foil
dishes, and metal ties on food bags from
the freezer. Some plastics such as
melamine or urethane may be warped or
cracked in the microwave. The most
suitable dishes are made of china, pottery,
ovenproof glass or paper. For further
information see your microwave cook
book. If you have any doubts about the
suitability of a particular dish, carry out a
simple test by placing a glass half filled
with water next to the dish to be tested in
the oven. Heat for 30 seconds. If the dish
feels warm, it should not be used.
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