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3.3 Microwave cooking
Soups and rice
In general soups need lesser liquid as evaporation in microwave ovens is rather poor. Salt must be added only
after cooking or during the settling time, as it dehydrates. It is right to say that the time necessary for cooking
rice in a microwave oven (as for pasta) is more or less the same as cooking it traditionally on a cooker. The
advantage of preparing rice in a microwave oven is in the fact that it does not need continuous stirring (2 – 3
times is enough). The ingredients are put into a microwave container and covered with a clear
fi
lm (for 300 gr of
rice, 750 gr. of broth are necessary with microwaves at maximum power for about 12 – 15 minutes). Moreover,
the rice does not stick to the bottom of the container and, as it can be cooked in a tureen or other table dish, it
is not necessary to pour into a serving dish.
Meat
When it is cooked with the microwave only, it is advisable to cover it with a clear
fi
lm suitable for microwave
ovens; in this way the heat is distributed better and dehydration which makes it dry and tough is avoided. This
function is suitable for stews, goulash, chicken breasts etc. The combined function must be used for cooking
roasts, kebabs, etc.
Fish
Fish cooks very quickly and with excellent results. It can be prepared with a little butter or oil (or nothing at
all). Cover with a clear
fi
lm for microwaves. Naturally, if it has a skin, this needs to be cut; the
fi
llets are evenly
distributed. It is not recommended to cook
fi
sh breaded with egg.
Vegetables
Microwave cooked vegetables keep their colour and nutrients more than during traditional cooking. Before coo-
king, wash and clean them. The bigger ones should be cut into smaller pieces.
For every 500 gr. of vegetables, add about 5 spoonfuls of water (
fi
brous vegetables need more water). The
vegetables must always be covered with microwave clear
fi
lm. Stir at least once half way through cooking and
add a little salt only at the end.
Desserts and fruit
Desserts rise (on reduced power) much more than during traditional cooking. As they do not crust, the top
should be covered with cream or iced (e.g. chocolate); Moreover they should be kept covered after cooking as
they tend to dry out more quickly than those cooked in traditional ovens. Fruit needs to be pierced if cooked with
the skin and kept covered: it is important to respect the settling time (3 - 5 minutes).
3. Oven use: useful hints and cooking
times tables
