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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.
Use to cover foods:
5. SHIELDING
Shield using small pieces of aluminium foil to shield thin areas of meat, fish 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, refrigera-
tors 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 influence 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.
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.
TOMATO
EGG
LID
PAPER TOWEL
PLASTIC WRAP
FISH
CHICKEN
HELPFUL HINTS
Summary of Contents for R-380D
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