Daewoo QT, Operating Instructions & Cook Book, Page: 15 / 22

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SST TA AN ND DIIN NG G T TIIM ME E
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 centre 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 .
M MO OIISST TU UR RE E C CO ON NT TE EN NT T
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 .
D DE EN NSSIIT TY Y
Porous airy foods heat more quickly than dense heavy foods .
C CLLIIN NG G F FIILLM M
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 .
SSH HA AP PE E
Even shapes cook evenly . Food cooks better by microwave
when in a round container rather than square .
SSP PA AC CIIN NG G
Foods cook more quickly and evenly if spaced apart . NEVER
pile foods on top of each other .
SST TA AR RT TIIN NG G T TE EM MP PE ER RA AT TU UR RE E
The colder the food , the longer it takes to heat up . Food from a
fridge takes longer to reheat than food at room temperature .
LLIIQ QU UIID DSS
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 .
T TU UR RN NIIN NG G & & SST TIIR RR RIIN NG G
Some foods require stirring during cooking . Meat and poultry
should be turned after half the cooking time .
A AR RR RA AN NG GIIN NG G
Individual foods e . g . chicken portions or chops , should be
placed on a dish so that the thicker parts are towards the
outside
.
Q QU UA AN NT TIIT TY Y
Small quantities cook faster than large quantities , also small
meals will reheat more quickly than large portions .
P PIIE ER RC CIIN NG G
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 .
C CO OV VE ER RIIN NG G
Cover foods with microwave cling film or a lid . Cover fish ,
vegetables , casseroles , soups . Do not cover cakes , sauces ,
jacket potatoes or pastry items .
COOKING TECHNIQUES