20
STANDING TIME
Dense foods e.g. meat, jacket potatoes and cakes, require standing
time(inside or outside of the oven) after cooking, to allow heat to finish
conducting to cook the center completely. Wrap meat joints and jacket
potatoes in aluminium foil while standing. Meat joints need approx. 10-15
minutes, jacket potatoes 5 minutes. Other foods such as plated meal,
vegetables, fish etc require 2-5 minutes standing. After defrosting food,
standing time should also be allowed. If food is not cooked after standing time,
return to the oven and cook for additional time.
MOISTURE CONTENT
Many fresh foods e.g. vegetables and fruit, vary in their moisture content
throughout the season, particularly jacket potatoes. For this reason cooking
times may have to be adjusted. Dry ingredients e.g. rice, pasta, can dry out
during storage so cooking times may differ.
DENSITY
Porous airy foods heat more quickly than dense heavy foods.
CLING FILM
Cling film helps keep the food moist and the trapped steam assists in
speeding up cooking times. Pierce before cooking to allow excess steam to
escape. Always take care when removing cling film from a dish as the build-up
of steam will be very hot.
SHAPE
Even shapes cook evenly. Food cooks better by microwave when in a round
container rather than square.
SPACING
Foods cook more quickly and evenly if spaced apart. NEVER pile foods on
top of each other.
COOKING TECHNIQUES
STARTING TEMPERATURE
The colder the food, the longer it takes to heat up. Food from a fridge takes
longer to reheat than food at room temperature.
LIQUIDS
All liquids must be stirred before and during heating. Water especially must be
stirred before and during heating, to avoid eruption. Do not heat liquids that
have previously been boiled. DO NOT OVERHEAT.
TURNING & STIRRING
Some foods require stirring during cooking. Meat and poultry should be turned
after half the cooking time.
ARRANGING
Individual foods e.g. chicken portions or chops, should be placed on a dish so
that the thicker parts are towards the outside.
QUANTITY
Small quantities cook faster than large quantities, also small meals will reheat
more quickly than large portions.
PIERCING
The skin or membrane on some foods will cause steam to build up during
cooking. These foods must be pierced or a strip of skin should be peeled off
before cooking to allow the steam to escape. Eggs, potatoes, apples,
sausages etc, will all need to be pierced before cooking. DO NOT ATTEMPT
TO BOIL EGGS IN THEIR SHELLS.
COVERING
Cover foods with microwave cling film or a lid. Cover fish, vegetables,
casseroles, soups. Do not cover cakes, sauces, jacket potatoes or pastry
items.