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BLANCH VEGETABLES
Vegetables should be blanched prior to freezing. This
retains the quality and aroma of the food. Process:
Wash and cut the vegetable. Put 250 g vegetables
and 275 ml water into a bowl, cover and heat for
3-5 minutes. Put blanched foods immediately into ice
water to stop the foods from cooking and allow to
drip dry. Seal the blanched vegetables in an airtight
container and freeze.
PRESERVING FRUIT AND VEGETABLES
Preserving fruits and vegetables using your microwave
is quick and easy. Special jars,
sealing rings and clamps suitable
for microwave use are available.
The manufacturers will supply
detailed user instructions.
SMALL AND LARGE AMOUNTS
The microwave times are dependent on the amount
of food you thaw, heat or cook. This means that small
portions will be done faster than large ones. A basic
rule is:
DOUBLE THE AMOUNT = ALMOST DOUBLE THE
TIME
HALF THE AMOUNT = HALF THE TIME
HIGH AND FLAT CONTAINERS
Both containers will have the same
capacity, but cooking will take
longer in the high container than
in the flat one. We recommend
that you use flat containers with a
large surface whenever possible.
Use high containers only for foods that might boil
over, e.g. noodles, rice, milk, etc.
ROUND AND OVAL CONTAINERS
Foods in round or oval containers cook more
evenly than foods in square containers, because the
microwave energy concentrates in corners. The food
located in the corner will overcook.
COVERS
Covering your food will help retain
moisture and shorten the cooking
time. Use a lid, microwave foil or
a cover cap. Foods that should
develop a crust, e.g. roast or
chicken, should not be covered.
Follow this rule: If it should be covered when using
a conventional stove, it should be covered in the
microwave. If it is cooked uncovered on a conventional
stove, it should also be cooked uncovered in the
microwave.
IRREGULAR SHAPED FOODS
should be placed with the thicker
or more compact side to the
outside. Vegetables (e.g. Broccoli)
should be placed with the stems
toward the outside. Thicker parts
will require a longer cooking time
and will receive more microwave energy when placed
on the outside. The food will be cooked more evenly.
STIRRING
Foods must be stirred, because
microwaves reach the outer
areas first. Stirring will even the
temperature and the food will be
more evenly heated.
ARRANGEMENT
Several individual portions, e.g. pudding molds, cups
or potatoes, should be placed in a ring-shape on the
turntable. Leave some space between portions, so that
the microwave energy will penetrate the food from all
sides.
TURNING
Medium size parts, like mincemeat and steaks, should
be turned over once during the cooking process to
shorten the cooking time. Large pieces, like roast and
chicken, should be turned over because the topside
will receive more microwave energy than the bottom
side, it could dry out if it is not turned.
STANDING TIME
Allowing standing time is one
of the most important rules of
microwave cooking. Almost all
foods thawed, heated or cooked
in the microwave require a short or
longer standing time, which allows
the equalization of temperature. Fluids then can evenly
flow through the food.
TIPS AND TECHNIQUES
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