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HINTS
• Always place the stems of vegetables – e.g. cauliflower,
broccoli – toward the outside of the dish. The stems are
tougher than the flower, so this will ensure even cooking.
• Ice-cream containers were made for freezing food and are
not suitable for use in a microwave oven.
• Remember: When melting chocolate in the microwave
oven, it holds its shape until stirred. Refer to MELT/
SOFTEN MENU GUIDE on page
8
for instructions.
• Jams and chutneys are great when made in the microwave,
as they retain their colour and flavour.
As cooking time is so short, less evaporation occurs.
Therefore pectin or a jam setting agent is required to make
jam set.
• To obtain more juice from oranges, lemons or limes, prick
skin, microwave 30 seconds on HIGH and stand 2 minutes
before squeezing.
• Warm jam for a quick glaze. Heat 2-3 tablespoons for 30
seconds on HIGH; strain if necessary while hot.
• Soften cream cheese for dips or beating by removing foil
wrapper and cooking for 1 minute on MEDIUM LOW.
• To melt marshmallows, place 100 g in a large bowl. Cook
for 30 seconds on HIGH.
• To dissolve gelatine, mix 1 teaspoon gelatine with 2
tablespoons water and cook for 20-30 seconds on HIGH.
Stir well.
• To blanch almonds place 100 g in a bowl with 1 cup of
water. Cook for 5 minutes on HIGH.
• If brown sugar becomes hard, simply soften in the
microwave oven. Place a cup at a time in a bowl with a slice
of bread. Cover with plastic wrap and cook for 40 seconds
on HIGH.
• Soften 6-8 honey-snap biscuits for 30 seconds on HIGH.
Shape into base of patty dish for quick tartlet cases.
• Place a chocolate after-dinner mint on top of 6 patty cakes;
arrange cakes evenly on turntable. Cook about 50-60
seconds on HIGH, or until chocolate is soft.
Gently spread chocolate mint evenly over patty cake for a
quick icing.
• To soften honey, remove metal lid from jar and microwave
on HIGH for 30 seconds.
• Stuffed mushrooms are a terrific idea. Provided the filling
is cooked, twelve mushrooms placed on a layer of paper
towel will take approximately 3 minutes to heat on HIGH.
• To remove odours, place 1-litre water with slice of lemon
or 1 teaspoon vanilla essence in the micro wave.
Cook for 20 minutes on HIGH.
• As microwave cooking time is so quick, food should be
seasoned to taste with herbs and spices after cooking.
• To peel a tomato, pierce the skin with a fork 3-4 times.
Place on a rack and cook for 45-60 seconds on HIGH.
Stand for 3 minutes before peeling.
• Lightly prick the skin of chicken before cooking. This
prevents the loud popping noises.
• Peeling garlic is made easier by placing a clove in the
microwave for 10 seconds on HIGH.
• Pierce the skin of chicken livers with a fork before cooking
to prevent popping of the internal fat. Cover with paper
towel when cooking.
• The flavour of wine in food is highlighted with the short
microwave cooking time, so adjust the quantity to your
taste.
• Tomato sauce can be warmed for 30 seconds on HIGH to
give it a pouring consistency. (ensure lid is removed.)
• When cooking sauces in the microwave use less liquid:
the absence of direct heat means sauces do not reduce as
much as stovetop-prepared sauces.
• Rice and pasta cook well in small quantities. Use a large
container to prevent boiling over.
• FOIL. Contrary to popular belief, foil can be used in the
microwave – for shielding, not covering. It must not come
in contact with the walls of the microwave.
Foil directs microwave energy away from delicate or thin
areas of food, toward areas that need more cooking. It is
essential for even defrosting. Place foil over the thawed
sections, allowing the frozen portions to continue
defrosting.
• To enhance the colour and flavour when roasting chicken,
mix some brown sugar, honey and a little soy sauce
together and brush both sides of poultry before and during
cooking.
• To blanch vegetables for freezing, place 150 g of vegetables
in a dish with 1 tablespoon of water.
Cover and cook on HIGH for
1
/
3
of the usual cooking time.
After cooking, immerse immediately in iced water, package,
label, and freeze for up to 3 months.
• Do not add salt to vegetables before cooking, as salt
draws out the moisture and causes vegetables to
toughen.
SCA/SCNZ R395Y C/B,P12-
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