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1.6 FUNDAMENTAL RULES FOR MICROWAVE COOKING
32
CHAPTER 1 - GENERAL
1)
Remember to stir food several times during cooking to ensure temperature evenness and to reduce cook-
ing time.
2)
It is also advisable to
turn food
during cooking.
3)
Food with skin, shell or peel (e.g. apples, potatoes, tomatoes, frankfurters and fish) should be
pierced in
several places
with a fork in order to let out the steam without the skin or peel bursting.
4)
If many portions of the same food are cooked, for example if you want to boil potatoes,
arrange them in
a ring
around the dish to obtain even cooking.
5)
Cover the food with transparent film, grease proof paper, a glass lid or simply
with an upturned plate
in order to reduce the amount of condensation that forms inside the oven, on the shelf on which the food
rests or around the door. Also food with a high water content (e.g. vegetables) cooks better if covered.
Covering food also helps keep the inside of the oven clean.
Use transparent film which is suitable for
microwave ovens.
6)
In “
Microwave Only
” mode and in the “
Combined
” modes, the oven must
under no circumstances be
preheated or made to work when empty (without food), as sparks may be produced which would
result in damage to the appliance.
7)
Do not cook eggs in their shells
: the pressure which builds up on the inside would cause the egg to
explode, even after cooking has finished. Do not heat up eggs which have already been cooked, unless
they are scrambled.
8)
Do not forget to open containers which are air-tight or sealed before heating or cooking food in the oven.
The pressure on the inside of the container would rise, causing them to explode even after cooking has
finished.
GB 10-10-2001 11:33 Pagina 32
