23
TIPS AND HINTS
HEATING
TURNING
Turn medium sized portions, such as burgers and
steaks, once during cooking, to reduce cooking
time. Large items such as roasts and chickens must
be turned because they receive more microwave
energy on the uppermost side and could dry out if
not turned.
STANDING TIME
One of the most important rules of microwave
cooking is standing time. Almost all foods that are
defrosted, heated or cooked in a microwave oven
require standing time. This may be fairly short or
quite long. During this time the temperature is
balanced and the liquids inside the food are
evenly distributed.
BROWNING AGENTS
After more than 15 minutes
cooking time food acquires a
brownness, although this is not
comparable to the deep
brownness and crispness
obtained through conventional cooking. In order to
obtain an appetising brown colour you can use
browning agents. For the most par t they
simultaneously act as seasoning agents. In the
following table you will find some suggestions for
substances you can use as browning agents and
some of the uses to which you might put them.
• Ready-prepared meals in aluminium containers
should be removed from the aluminium
container and heated on a plate or in a dish.
• Remove the lids from firmly closed containers.
• Food should be covered with microwave foil, a
plate or cover (obtainable from stores), so that
the surface does not dry out. Drinks need not be
covered.
• When boiling liquids such as water, coffee, tea
or milk, place a glass stirrer in the container.
• If possible, stir large quantities from time to time,
to ensure that the temperature is evenly
distributed.
• The times are for food at a room temperature of
20° C. The heating time for food stored in a
refrigerator should be increased slightly.
• After heating allow the food to stand for 1-2
minutes, so that the temperature inside the food
can be evenly distributed (standing time).
• The times given are guidelines which can be
varied according to the initial temperature,
weight, water content, fat content or the result
which you want to achieve.
Melted butter and dried paprika
Dried paprika
Soya sauce
Barbecue and Worcestershire sauce, Gravy
Rendered down bacon fat or dried onions
Cocoa, chocolate flakes, brown icing, honey and
marmalade
Poultry
Oven baked dishes - Cheese toasties
Meat and poultry
Roasts, Rissoles, Small roasted items
Oven baked dishes, toasted items,
soups, stews
Cakes and desserts
Coat the poultry with the
butter/paprika mixture
Dust with paprika
Coat with the sauce
Coat with the sauce
Sprinkle pieces of bacon or
dried onions on top
Sprinkle pieces on top of cakes
& desserts or use to glaze
BROWNING AGENT
DISH
METHOD
R-3731 English 21/07/2004 12:40 Page 23
