1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas towards the outside of the dish.
3. COVERING
Cover foods in the microwave if you would normally cover the food in
your ordinary oven, or to retain moisture. Cover foods such as vegetables
Use the following to cover foods:
5. SHIELDING
7. STIRRING
Eg. Casseroles and sauces.
9. DENSITY
The depth to which microwaves penetrate food varies depending on the
foods density. Porous foods like minced beef or mashed potato heat faster
11. STARTING TEMPERATURE
13. CONDENSATION
Condensation is a normal part of microwave cooking. The humidity and
moisture in food will infl uence the amount of condensation in the oven.
Generally, covered foods will not cause as much condensation as uncovered
foods. Ensure that the ventilation openings are not blocked.
TOMATO
EGG
LEWOT REPAPDIL PLASTIC WRAP
FISH
CHICKEN
2. TURNING
Foods such as poultry and joints of meat should be turned over after half the
cooking time.
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to
allow steam to escape.
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate
standing time. This allows the food to continue cooking or heating.
Refer to cooking guides for each menu or according to manufacturers
instructions.
8. SIZE
Small pieces cook faster than large ones. To speed up cooking, cut pieces
smaller than 5 cm so microwaves can penetrate to the centre from all sides.
For even cooking, make all the pieces the same size.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.
Large fatty areas or excess drippings in the dish attract energy away from meat,
and slows cooking. Centre bones do not aect cooking, but bones on the
side of meat conducts heat to the areas next to it.
12. QUANTITY
Microwave cooking times are directly related to the amount of food in the
oven. Because energy is absorbed by the food itself, one potato or a single
piece of chicken cooks rapidly. When the energy is divided among several
items, cooking takes more time.
14. GENERAL
HELPFUL MICROWAVE COOKING TIPS
.
and casseroles when reheating.
This process redirects the heat to other areas of the product, reducing
the risk of cooking when defrosting. Small pieces of foil are placed
on parts of the meat that are thin and likely to cook. It is important to ensure
that the foil pieces are only big enough for that particular section of meat.
The foil must be a flat, single layer whose edges do not touch as this can cause
arcing while the Microwave oven is operating.
Stir foods starting from the outside working inwards once or twice during
cooking if possible to distribute the heat evenly.
than dense foods like steak or whole potatoes.
Frozen or refrigerated foods take longer to heat than food at room temperature.
Cooking times in this book are based on standard storage temperature. Since
room, refrigerator and freezer temperature differ, check the cooking results at
the minimum time.
Your microwave oven is capable of heating food and beverages very quickly,
therefore it is important that you select appropriate cooking times and power
levels for that particular food and quantity. If you are unsure of the time and
power required, begin with low cooking times and power levels until the food
has heated evenly and s
ufficiently throughout.
To Next Page
Loading...
Need help?
General
