32
more of their original flavour.
1) In order to set cooking times correctly, remember (in referring to the charts on the following pages)
that when you increase the amount of foodstuffs the cooking time must likewise be proportionately
increased and vice-versa. It is important to respect the “standing” times: standing time means that
period during which the food must be left to “rest” after being cooked so as to allow an even
greater spreading of the temperature within. The temperature of meat, for example, will rise about
5°-8° C. (approx. 9°-15° F.) during the standing time. Standing times may be observed either
inside or outside the oven.
2) One of the main things you must do is stir the food where appropriate several times
while it is being cooked. This helps distribute the heat more uniformly and thus
shortens the cooking time.
3) It is also advisable to t u rn the foodstuff o v e r w h e re appropriate during its
cooking process: this applies especially for meat, whether it is in larg e
pieces (roasts, whole chickens, etc.) or small (chicken breasts, etc.).
4) Foods with a skin, shell or peel (e.g., apples, potatoes, tomatoes,
frankfurters, fish) must be pierced with a fork or sharp knife in several
points so as to allow steam to escape and prevent exploding. (see fig.
4)
5) If you are preparing a large number of portions of the same food item
(e.g., boiled potatoes), place them in a large dish to allow uniform
cooking. (see fig. 5)
6) The lower the temperature at which a foodstuff is placed in a microwave
oven, the longer the cooking time re q u i red. Food having a ro o m
temperature will cook more quickly than food having a refrigerator temperature.
7) Always cook by placing the food container in the centre of the turntable.
8) It is perfectly normal for condensation to form inside the oven and near the air outlet. To reduce such
condensation, cover the foodstuffs with clear-film, wax paper, a glass lid or simply an over t u rn e d
p l a t e . Foods having a water content (e.g., greens and vegetables) cook better when covered. The
covering of food also helps keep the oven clean on the inside. Make sure when using clear films that
they are suitable for microwave use.
M i c rowaves consist of electromagnetic radiation
found in nature under the form of light waves
(e.g., sunlight). Inside the oven, these waves
penetrate food from all directions and heat up the
w a t e r, fatty and sugar molecules.
Heat is produced very quickly only in the food
itself, whereas the container being used warms
up indirectly by means of heat given off by the
heated food. This prevents food from sticking to
its container, so you can use very little fatty
substance or, in some cases, no fat at all during
the cooking process.
Therefore cooking in a microwave oven is
considered to be healthy and good for one’s
diet.
And in contrast to traditional methods, cooking
in a microwave foodstuffs are less dehydrated,
lose less of their nutritional value, and retain
A D V I C E O N T H E U S E O F M I C R O WAV E O V E N S
fig. 4
Basic rules for microwave cooking
fig. 5
MW600GB copia 29-05-2000 16:28 Pagina 32
To Next Page
Loading...
