15
STANDING TIME
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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
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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
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container rather than square.
SPACING
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of each other.
COOKING TECHNIQUES
STARTING TEMPERATURE
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longer to reheat than food at room temperature.
LIQUIDS
All liquids must be stirred before and during heating. Water especially must be
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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
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COVERING
Cover foods with microwave cling film or a lid. Cover fish, vegetables,
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