EN 14
cOOkING tIPS
Factors that influence the cooking process
• The temperature of the ingredients influences the preparation
time. A cold meal needs more cooking time than a meal at
room temperature.
• Lighter, porous dishes cook faster than heavier and solid dishes,
such as stews or rolled meats. Take care in preparing light,
porous dishes. The edges will quickly become dry and tough.
• Smaller dishes are warmed more evenly if you place them in the
microwave separate from each other, preferably in a circle.
• Bones and fat conduct heat better than meat. Aluminium foil
blocks the microwaves. By covering thinner areas of dishes
(such as chicken legs and wings) you prevent them from
cooking too quickly.
• Greaseproof paper prevents spattering and helps retain
the heat.
Basic techniques
• Positioning
▷
Place thicker pieces on the outside of the turntable. Dishes
placed on the outside of the turntable receive the most
microwaves.
• Stirring
▷
Stirring dishes regularly distributes the stored heat. Always
stir from the outside in, since the outside of the dish always
heats up first.
• Turning over
▷
Large, thick dishes should be turned over regularly.
They then cook more evenly and quickly.
• Piercing
▷
Food with a skin or shell bursts open in the microwave, such
as egg yolks, seafood and fruit. Prevent this by pricking it
before cooking a few times with a fork or satay stick.
• Checking
▷
Dishes cook quickly. That is why you should check them
regularly. Take them out of the microwave just before they
are ready.
