36
DEFROSTING
Thawing food, especially meats, using the microwave oven
is not only faster than any other method but it can also give
better results.
Once frozen meat is thawed, it begins to lose its juices.
With a microwave oven you can thaw meat just before you
plan to cook it, thus preserving the quality.
Microwave thawing doesn't mean a lot of fuss, but some
attention is needed to make sure that parts of food do not
start to cook before the centre is thawed. MEDIUM LOW
is fast enough to be convenient but gentle enough to give
good results.
POULTRY
Start thawing poultry breast-side down; shield warm areas
and turn over halfway through defrosting. Let poultry stand
30 to 60 minutes after thawing, until giblets and neck can
be removed and breast meat under wings is completely
thawed.
CUTS OF MEAT
Break up or separate minced beef, cubed meat, chicken
pieces or
fi
sh
fi
llets after one-third of thawing time.
Remove any thawed pieces. Place remainder in baking
dish to complete thawing. Turn over roasts, steaks, chops
or chicken. Separate as soon as possible.
JOINTS
Turn over large roasts halfway through defrosting. As you
turn, touch the meat to
fi
nd warm areas and shield these
with small pieces of foil. Let roasts stand 30 to 45 minutes
after defrosting time. Thaw meats and poultry only until they
can be pierced in the centre with a skewer. Surface or cavity
should feel cool but not icy. Cook as soon as possible to
prevent loss of juices.
REHEATING
Foods reheated in the microwave oven taste freshly
cooked, not reheated. Suit the power level to the food.
A bowl of leftover vegetables can be reheated on HIGH,
while lasagne, which contains sensitive cheese and
cannot be stirred, should be reheated on MEDIUM HIGH
or MEDIUM.
CASSEROLES
Cover dish tightly with plastic wrap or a lid. Stir several
times during reheating, especially if casserole has been
refrigerated. If casserole cannot be stirred, reheat on
MEDIUM.
MEATS
Medium to thin slices reheat best. Cover meat with sauce
or gravy. Cover with microwave plastic wrap to hold in heat.
Reheat on MEDIUM.
PLATES OF FOOD
Arrange food with thickest parts of meat and bulky
vegetables to outside of the plate. Place quick-to-heat
foods in the centre. Cover with microwave plastic wrap.
Reheat on MEDIUM.
VEGETABLES
Wrap large, whole vegetables in microwave plastic wrap.
Cover dishes of vegetables and stir during reheating,
if possible.
TOASTING
ALMONDS
Place 100 g almonds in a glass dish; cook for 3-3
1
/
2
minutes
on HIGH, or until golden brown. Stir almonds every minute
during cooking.
SESAME SEEDS
Place
1
/
4
cup sesame seeds in a glass bowl; cook for
2-3 minutes on HIGH, or until golden. Stir every minute.
RECONSTITUTING DRIED FOODS
DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water, and
cook for 4
1
/
2
-5 minutes on HIGH. Stand covered for
5 minutes before using.
GENERAL INFORMATION
GLOSSARY OF TERMS
1 tablespoon
= 20 mL
1 teaspoon
= 5 mL
1
/
2
teaspoon
= 2.5 mL
1
/
4
teaspoon
= 1.25 mL
1 cup
= 250 mL
=
8
fl
. oz.
1
/
2
cup = 125 mL
=
4
fl
. oz.
1
/
3
cup =
80 mL
=
2.5
fl
. oz.
1
/
4
cup =
60 mL
=
2
fl
. oz.
Metric
Imperial
Cups
SPOON MEASURES
LIQUID MEASURES
CUP MEASURES
1 cup
fl
our
140 g
4
1
/
2
oz.
1 cup sugar
250 g
8 oz.
1 cup brown sugar
185 g
6 oz.
1 cup icing sugar
185 g
6 oz.
1 cup butter/margarine
250 g
8 oz.
1 cup honey/golden syrup
375 g
12 oz.
1 cup fresh breadcrumbs
60 g
2 oz.
1 cup crushed biscuits
125 g
4 oz.
1 cup uncooked rice
220 g
7 oz.
1 cup mixed fruit
185 g
6 oz.
1 cup chopped nuts
125 g
4 oz.
1 cup coconut
90 g
3 oz.
Metric
15
g
=
1
/2 oz.
30 g
=
1 oz.
60 g
=
2 oz.
90 g
=
3 oz.
125 g
=
4 oz.
185 g
=
6 oz.
250 g
=
8 oz.
500 g
=
1 lb.
1000 g
=
2 lb.
Metric
Imperial
DRY INGREDIENTS
(1 kg)
NOTE
• Recipes in this book use standard metric equipment
approved by the Australian Standards Association.
• All spoon and cup measures are level.
• All recipes in this book that include eggs require 55 g
unless otherwise speci
fi
ed.
Imperial
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