- Eng-19 -
English
Turning and Rearranging
It is not possible to stir some foods to redistribute the heat.
At times, microwave energy will concentrate in one area of a
food. To help ensure even cooking, some foods need to be
turned or rearranged. Turn over large foods such as roasts
or turkeys. Generally, they are turned over once halfway
through heating.
Rearrange small items such as chicken pieces, shrimp or
hamburger patties. Rearrange pieces from the edge to the
centre and pieces from the center to the edge of the dish.
Standing Time
Most foods will continue to cook by conduction after the
microwave oven is turned off. In meat cookery, the internal
temperature will rise 5 °C if allowed to stand, covered, for
10-20 minutes.
Casseroles and vegetables need a shorter amount of
standing time, but this standing time is necessary to allow
foods to complete cooking in the center without overcooking
on the edges.
Testing for Results
The same test for doneness used in conventional cooking
may be used for microwave cooking.
Cakes are done when a wooden stick comes out clean and
cake pulls away from side of the pan.
Chicken is done when juices are clear yellow and drumstick
moves freely.
Meat is done when fork tender or splits at fibres.
Fish is done when it flakes and is opaque.
Converting Favorite Recipes
Select recipes that convert easily to microwave cooking
such as casseroles, stews, baked chicken, fish and
vegetable dishes. The results from foods such as cooked
soufflles or two-crust pies would be less than satisfactory.
Never attempt to deep fat fry in your microwave oven.
A basic rule, when converting conventional recipes to
microwave recipes, is to cut the suggested cooking time to
a quarter. Also, find a similar microwave recipe and adapt
that time and power setting. Season meats with herbs and
spices (and half the salt) before cooking; the rest of the salt
after cocking.
Stews are not browned before cooking. Omit any oil or fat
that would be used for browning. Cut stew meat into 2.5 cm
pieces. Cut carrots, potatoes and other firm vegetables into
small pieces. Carrots should be thinly sliced and potatoes
cut into dice.
Cover with glass lid and cook at HIGH to bring liquid to a
boil and cook at LOW until tender. Stir occasionally. Note:
A small plate placed on top of the meat and vegetables will
help stop the meat overcooking.
Casseroles microwave cook well. Cut foods into uniform
pieces. Condensed soup makes a good base for
casseroles.
Select a dish that is large enough to allow for stirring.
Cooking covered with a glass lid or cling film reduces
cooking time. Stir occasionally during cooking. To keep
crumb topping crisp sprinkle on before stand time.
Heating Frozen Foods
Most frozen convenience foods have microwave heating
directions on the back of the package. Refer to these
directions for recommended power levels, heating times and
general instructions.
General Directions for Heating Frozen
Convenience Foods
Pierce pouch vegetables or entrees with a fork or knife.
Place pouch in a dish before heating.
Frozen foods in metal containers deeper than 2 cm such
as lasagna or baked stuffed potatoes, must be removed
from the foil container and placed in an appropriately sized
microwave-safe container. Heat covered with a lid or plastic
wrap.
NOTE: If food is difficult to be removed from container, rinse
the bottom of the container with hot water.
To heat frozen dinner in foil containers, remove dinner
from box, if there is a foil cover, remove it. Some foods,
such as bread, French fries or batter type desserts such as
brownies, do not microwave well. Remove these types of
food from tray. Cover tray except desserts with plastic wrap.
Heat according to manufacturers’ directions. Place foil tray
in the center of the oven. Foil tray should not touch oven
walls or other metals. Leave at least 2-3 cm space between
foil tray and oven walls. Heat only 1 foil tray in the oven at
a time.
Cooking Technique (continued)
IP3914_3BB22HP_Eng_05_120625.indd Sec1:19IP3914_3BB22HP_Eng_05_120625.indd Sec1:19 2012-6-25 10:26:112012-6-25 10:26:11
To Next Page
Loading...
