ENGLISH
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1.6 FUNDAMENTAL RULES FOR MICROWAVE COOKING
32
CHAPTER 1 - GENERAL
1)
One of the main procedures to be performed is to stir the food several times
during cooking: this serves to make the temperature more evenly spread
and thus to reduce the cooking 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 (fig. 8).
4)
If many portions of the same food are cooked, for example boiled pota-
toes,
arrange them in a ring
around the dish to obtain even cooking (fig.
9).
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 condensa-
tion 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 dama-
ge to the appliance.
7)
Do not cook eggs in their shells
(fig. 10): 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 hea-
ting or cooking food in the oven. The pressure on the inside of the contai-
ner would rise, causing them to explode even after cooking has finished.
fig. 8
fig. 9
fig. 10
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