1
2. TURNING
Foods such as poultry and joints of meat should be turned over after half the
cooking time.
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to allow
steam to escape.
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate standing
time. This allows the food to continue cooking or heating. Refer to cooking guides
for each menu or according to manufacturers instructions.
8. SIZE
Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller
than 5 cm so microwaves can penetrate to the centre from all sides. For even
cooking, make all the pieces the same size.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.
Large fatty areas or excess drippings in dish attract energy away from meat, and
slows cooking. Centre bones do not affect cooking, but bone on the side of meat
conducts heat to the areas next to it.
12. QUANTITY
Microwave cooking times are directly related to the amount of food in the oven.
Because energy is absorbed by the food itself, one potato or a single piece of
chicken cooks rapidly. When the energy is divided among several items, cooking
takes more time.
14. GENERAL
Your microwave oven is capable of heating food and beverages very quickly
therefore, it is very important that you select the appropriate cooking time and
power level for the type and quantity of food to be heated. If you are unsure of
the cooking time and power level required, begin with low cooking times and
power levels until the food is suf
fi
ciently heated evenly throughout.
1.
THE ARRANGEMENT
Arrange foods carefully. Place thickest areas toward outside of dish.
3.
COVERING
Cover foods in the microwave if you would normally cover the food in your ordinary
oven, or to retain moisture. Cover foods such as Vegetables, Casseroles, or when
Reheating.
5.
SHIELDING
Shield using small pieces of aluminium foil to shield thin areas of meat,
fi
sh and
poultry or edges of cakes to prevent overcooking.
7.
STIRRING
Stir foods from the outside to the centre of the dish, once or twice during cooking
if possible.
Eg. Casseroles and Sauces.
9.
DENSITY
The depth to which microwaves penetrate food varies depending on the food's
density. Porous foods like minced beef or mashed potatoes microwave faster
than dense ones like steak or whole potatoes.
11. STARTING TEMPERATURE
Frozen or refrigerated foods take longer to heat than food at room temperature.
Cooking times in this book are based on normal storage temperatures. Since
rooms, refrigerators and freezers differ in temperature, check cooking result at
the minimum time.
13. CONDENSATION
Condensation is a normal part of microwave cooking. The humidity and moisture
in food will in
fl
uence the amount of condensation in the oven. Generally, covered
foods will not cause as much condensation as uncovered foods. Ensure that the
ventilation openings are not blocked.
HELPFUL HINTS
COOKING GUIDES
COOKWARE AND
UTENSIL GUIDE
HELPFUL HINTS
INSTANT ACTION
MENU GUIDE
RECIPES
EASY DEFROST
MENU GUIDE
EXPRESS DEFROST
MENU GUIDE
1
2
3 , 4
7 ~ 22
6
5
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