12
Tips & advice
Covering
Covering the food retains the moisture within it and
shortens the cooking time. Use a lid, microwave cling
film or a cover. Foods which are to be crispy, e.g. roasts
or chickens, should not be covered. As a general rule,
whatever would be covered in a conventional oven
should also be covered in a microwave oven. Whatever
would be uncovered in a conventional oven can also be
left uncovered in a microwave oven.
Irregular shaped food
Place the thicker, more compacted end of the food
pointing towards the outside. Place vegetables (such as
broccoli) with the stalks pointing outward.
Stirring
Stirring the food is necessary, since the microwaves
begin by heating the outer areas. The temperature is
thereby equalised and the food heats up evenly.
Arrangemant of food
Place a number of individual portions, such as small
pudding moulds, cups or potatoes in their jackets, in a
circle on the turntable. Keep the portions at a distance
from each other so that the microwave energy can
reach the food from all sides.
Turning
Medium-sized items, such as hamburgers and steaks,
should be turned over once during cooking, in order to
shorten the cooking process. Large items, such as roasts
and chickens, must be turned, since the upper side
receives more microwave energy and could dry out if
not turned.
Standing time
Keeping to the standing time is one of the most
important rules with microwaves. Almost all foods,
which are thawed, heated or cooked in the microwave,
require a certain amount of time to stand, during
which temperature equalisation takes place and the
moisture in the food is evenly distributed.
To Next Page
Loading...
