Zanussi MWi 771 Instructions Manual page 33

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 the heat is
evenly distributed.
Arrangement of Food
To ensure even cooking of food it is best to
arrange it so the thinner parts are towards
the centre of the dish and the thicker more .
dense parts are on the outside. For
example, when cooking chicken drumsticks
the narrow end would be in the centre of
the dish, and the thicker end would be
pointing to the outer edge.
Turning Food
Again to ensure even cooking of food, 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 they will all be ready at the same
time.
Standing Time
Microwaves penetrate food only to a depth
of 4 em/1Y2 inches, so the dense food items
are best left to stand for a short period of
time once the microwave cooking is
complete. This ensures the heat inside the
food will penetrate to the centre and ensure
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
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. When covering
food with plastic film make sure that you
are using a film that is specifically
recommended for use in a microwave oven.
Paper towels pr napkins are loose covers
used to prevent spitting and also to absorb
moisture. Wax paper is also a loose cover
which holds in some of the moisture and
therefore speeds up the cooking time.
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 and that includes screws,
handles, metallic designs on plates, foil
dishes, even metal ties on foods from the
freezer. Also avoid some plastics such as
melamine or urethane, the microwave may
warp or crack them. The most suitable
dishes are made of china or pottery,
ovenproof glass or paper. For further
information see your microwave cook book.
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