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English
Language of Microwave Cooking
Timings:
As a rough guide most foods will require approximately a quarter to one
third of the conventional cooking time. If unsure, always underestimate the time
needed, check the result and continue cooking if needed. When doubling a recipe,
increase the cooking time by half and check the result.
Covering:
Cover foods for the same reasons as in conventional cooking. This
retains moisture, speeds up cooking and helps to tender the foods such as
vegetables, casseroles and fish. Use a vented lid for foods with a high liquid
content, such as soups. This allows steam to escape and prevent the liquid boiling
over. Roasting bags may be used to prevent splattering on the oven walls.
Standing time:
Due to the heat penetration it is important to let cooked food wait
a few minutes before serving.
Stirring:
Food nearest the sides of the dish, cook faster than that at the center.
Stirring will speed up its cooking time and ensure even cooking.
Particularly sensitive foods, such as scrambled eggs and sauces, need frequent
stirring during cooking.
Turning:
When thawing, heating or cooking large items, start off by placing
the food upsides down. Turn it over half way though the required time.
Arranging & Rearranging:
the food at the outer edges of the turntable or dish
generally receives more microwave energy than that at the center, so place thicker
or large portions of the food to the outer edge. Rearranging, like stirring,
moves the food and encourages even cooking.
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