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6 Cooking tips
• Checking
º Foods cook quickly. You should therefore check them frequently. Take food out of
the microwave just before it is done.
• Standing
º Once you have taken it out of the microwave, let the food stand covered for,
in general, 3 to 10 minutes. The food continues to cook. Foods that have a dry
crust, such as cake, should not be covered.
• Freezing
º When freezing foods, you can already allow for them being defrosted easily
in the microwave by not using aluminium foil or trays and by freezing fl atter
portions.
Cooking vegetables
• Use fresh vegetables if possible. If the vegetables have become limp because they
have been kept for too long, you can refresh them by soaking them in cold water for
a little while.
• Use a large dish to cook vegetables, so the bottom of the dish is not covered by too
thick a layer.
• Preferably cook vegetables with the water that clings to them.
• Always cover the dish with a lid or microwave cling fi lm.
• Do not add salt. The salts naturally present in the vegetables usually provide enough
fl avour. If you must add salt, do so after cooking.
• Cook vegetables for as short a time as possible. Allow for them continuing to cook
after the microwave has been switched off.
• Check whether the vegetables are done by pricking them with a fork or skewer.
Cooking fi sh
Fish should be cooked gradually. With thin fi sh, fatty fi sh or small portions, therefore, set
the power level to 30%. In other cases, you can safely set the power level a bit higher.
Allow, however, for the food continuing to cook after the microwave has been switched
off. Fish is done when the fl esh has become opaque.
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