Kenwood Microwave Oven User Manual page 14

CHAPTER 2 - USING THE CONTROLS AND SETTING THE FUNCTIONS
USING THE MICRO FUNCTION TO COOK
SOUPS AND RICE
Soups and minestrones in general can be made with less water because very little water is lost through
evaporation in microwave ovens.
Add salt at the end of cooking or during standing time because salt has a dehydrating effect.
Note that the time required to cook rice (or pasta) in a microwave oven is more or less the same as required
to cook it traditionally on the stove.
The advantage of preparing a risotto in a microwave lies in the fact that it does not require continual stirring
(two to three times is enough).
Place all the ingredients in a microwave resistant dish and cover with film. For 300g of rice, you need 750g
of broth and maximum microwave power level for 12 - 15 minutes.
The rice does not stick to the bottom of the container and, given that you can use a soup-tureen or other
container suitable for bringing to the table, you do not necessarily have to transfer to a serving plate.
MEAT
When cooking meat with the microwave only function, you should cover it with microwave resistant clear film.
This helps spread the heat evenly and avoids the food becoming dry and stringy.
This function can be used to cook stews, goulash, chicken breast, etc. To cook roasts, kebabs, etc use the combi
function.
FISH
Fish cooks fast and with excellent results.
Flavour to taste with a little butter or oil (or cook without condiment if preferred).
Cover with clear film.
Cut skin before cooking. Arrange fillets evenly.
Cooking fish with egg and breadcrumbs is not recommended.
VEGETABLES
Vegetables conserve more of their natural colour and nutritional goodness when cooked in a microwave oven
compared to traditional cooking methods.
Wash and peel vegetables before cooking.
Large vegetables should be cut into even pieces.
For every 500 g of vegetables, add about five dessertspoons of water (fibrous vegetables require more water).
Always cover vegetables with clear film.
Stir at least once halfway through the cooking time. Add salt at the end of cooking only.
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