GB 18
When defrosting irregularly shaped food, halfway through
t
the defrosting time you can cover or wrap the thin parts with
aluminium foil.
Factors that affect the cooking process
The temperature of the ingredients affects the cooking times. A
t
cold meal will require a longer cooking time than a meal that is
already at room temperature.
Light, delicate foods cook more quickly than heavy, solid foods,
t
such as stews and rolled meats. Take care when cooking light,
delicate foods. The edges quickly become dry and tough.
Small pieces of food are heated more evenly if you place them
t
separately in the microwave, preferably in a circle.
Bones and fat conduct heat better than meat. Covering chicken
t
legs and wings with aluminium foil prevents burning these parts.
Microwaves penetrate food to a depth of about 3 cm. The centre
t
of thick foods is heated as a result of heat from the heated part
(the outside) spreading to the inside.
Meat and poultry that is cooked in the microwave for more than
t
about 15 minutes becomes lightly browned. Any food cooked for
a shorter time can be rubbed beforehand with a ‘browning’ sauce,
such as Worcestershire sauce, soya bean oil or barbecue sauce.
Greaseproof paper prevents splattering. It also retains heat better.
t
Basic techniques
Arranging food
Place thicker pieces on the edge on the turntable. Foods placed on
t
the edge of the turntable receive the most microwaves.
Stirring
By stirring dishes regularly you distribute the heat stored in them.
t
Always stir from outside to inside, since the outside of the dish
always becomes hot first.
Turning
Turn large, thick foods frequently. They then cook more evenly
t
and quickly.
OPERATION
Cooking tips
