GB 18
When defrosting irregularly shaped food, halfway through t
the defrosting time you can cover or wrap the thin parts with
aluminium foil.
Factors that affect the cooking process
e temperature of the ingredients affects the cooking times. A t
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, t
such as stews and rolled meats. Take care when cooking light,
delicate foods. e edges quickly become dry and tough.
Small pieces of food are heated more evenly if you place them t
separately in the microwave, preferably in a circle.
Bones and fat conduct heat better than meat. Covering chicken t
legs and wings with aluminium foil prevents burning these parts.
Microwaves penetrate food to a depth of about 3 cm. e centre t
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 t
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. t
Basic techniques
Arranging food
Place thicker pieces on the edge on the turntable. Foods placed on t
the edge of the turntable receive the most microwaves.
Stirring
By stirring dishes regularly you distribute the heat stored in them. t
Always stir from outside to inside, since the outside of the dish
always becomes hot first.
Turning
Turn large, thick foods frequently. ey then cook more evenly t
and quickly.
OPERATION Cooking tips
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