EN 22
Factors that affect the cooking process
• The temperature of the ingredients affects the cooking times. A cold meal will require
a longer cooking time than a meal that is already at room temperature.
• Light, delicate foods cook more quickly than heavy, solid foods, such as stews
and rolled meats. Take care when cooking light, delicate foods. The edges quickly
become dry and tough.
• Small pieces of food are heated more evenly if you place them separately in the
microwave, preferably in a circle.
• Bones and fat conduct heat better than meat. Covering chicken legs and wings with
aluminium foil prevents burning these parts.
• Microwaves penetrate food to a depth of about 3 cm. The centre of thick foods is
heated as a result of heat from the heated part (the outside) spreading to the inside.
• Meat and poultry that is cooked in the microwave for more than about 15 minutes
becomes lightly browned. Any food cooked for a shorter time can be rubbed
beforehand with a ‘browning’ sauce, such as Worcestershire sauce, soya bean oil or
barbecue sauce.
• Greaseproof paper prevents splattering. It also retains heat better.
Basic techniques
• Stirring
▷ By stirring dishes regularly you distribute the heat stored in them. Always stir from
outside to inside, since the outside of the dish always becomes hot first.
• Turning
▷ Turn large, thick foods frequently. They then cook more evenly and quickly.
• Pricking
▷ Foods with a skin or shell, such as egg yolks, shellfish and fruit, burst in the
microwave. You can prevent this by pricking them a few times with a fork or
skewer beforehand.
• Checking
▷ Foods cook quickly. You should therefore check them frequently. Take food out of
the microwave just before it is done.
• Standing
▷ 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.
COOKING TIPS
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