51
GB
Introducing Microwave Cooking
Always remember the basic safeguards you would follow when using any cooking
equipment or handling hot food.
This page gives some of the basic guidelines for microwave cooking. If you are unfamiliar
with using a microwave, there is more information at the back of this instruction manual.
Cooking with a Microwave
Cooking with a microwave is much faster than conventional cooking and, whilst you should make sure
that food is fully cooked, you should be careful not to overcook it. Food can catch fire if excessive cooking
times are used.
• Microwave energy can heat unevenly so stirring to distribute heat is very important.
Always stir from the outside, inwards.
• If you are cooking a number of individual foods at the same time, such as baked
potatoes or small cakes, arrange them evenly on the turntable plate so that they cook
evenly. Never stack food in your microwave.
• Turn larger foods such as meat roasts and poultry during cooking so that the top
and bottom cook evenly. It is also recommended to turn pieces of meat or poultry,
especially if they have not been deboned.
If you are unsure how long the food should cook for, begin cooking at the lowest recommended time,
then add more time if necessary. The moisture content of food can vary. Ensure food is thoroughly
cooked all the way to the centre before serving.
• Meat and poultry which is cooked for 15 minutes or more will brown lightly in its own
fat. Anything cooked for a shorter time can be brushed with a browning sauce to give
an appetising colour.
• Strips of aluminium foil can be used to cover the thinner pieces of food to stop them
overcooking before the thicker parts of the food have had a chance to cook. Use the
aluminium foil sparingly and wrap around the food or container carefully to stop it
touching the inside of the microwave which could cause sparks.
• Microwaves cook food using microwave energy that is similar to naturally occurring
radio waves. Normally, these “waves” would fade as they disappear into the atmosphere
but in a microwave they are concentrated on the food causing it to heat up.
• Microwave energy cannot pass through metal – so it can not escape from inside your
microwave – but it can pass through materials like glass, porcelain, plastic, and paper.
These are the things used to make microwave-safe cooking equipment.
• Microwave-safe cooking equipment will still get
hot as the food it contains heats up.
• The microwave energy focuses on the moisture
in the food causing lots of tiny vibrations. The
vibrations get so great that the moisture – and the
food – heat up.
S20BIG13E_IB_7L_130717_Annie.indb 51
17/7/13 12:03 PM
