10
TIPS AND ADVICE
TIME SETTINGS
In general the thawing, heating and cooking times are
significantly shorter than when using a conventional
oven. For this reason you should adhere to the
recommended times given in this cookery book. It is
better to set the times too short, rather than too long. Test
the food after it has been cooked. It is better to have to
cook something for a little longer than to overcook it.
INITIAL TEMPERATURES
Thawing, heating and cooking times are dependent
upon the initial temperature of the food. Deep-frozen
food and food stored in a refrigerator, for example,
requires longer than food which has been stored at
room temperature. For heating and cooking, normal
storage temperatures are assumed (refrigerator
temperature approx. 5° C, room temperature approx.
20° C). For thawing the temperature of the deep
freeze is assumed to be -18° C.
COOKING TIMES
All the times given in this cookery book are
guidelines, which can be varied according to the
initial temperature, weight and condition of the
food (water or fat content etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its individual
flavour better than it does when conventional
preparation methods are used. For this reason you
should use salt sparingly and normally add it only after
cooking. Salt absorbs liquid and dries out the outer
layer of food. Herbs and spices can be used as normal.
ADDITION OF WATER
Vegetables and other foods with a high water
content can be cooked in their own juice or with
the addition of a little water. This ensures that many
vitamins and minerals are preserved.
FOOD IN SKINS OR SHELLS
Foods such as sausages, chickens, chicken legs,
baked potatoes, tomatoes, apples, egg yolks or such
like should be pricked or pierced with a fork or small
wooden skewer. This will enable the steam which
forms to dissipate without splitting the skin or shell.
FATTY FOODS
Fatty meat and layers of fat cook better than lean
portions of meat. Before cooking, cover the fatty
portions with a piece of aluminium foil or place the
food with the fat side down.
LARGE AND SMALL QUANTITIES
Microwave times are directly dependent upon the
amount of food which you would like to thaw, heat
or cook. This means that small portions cook more
quickly than larger ones. As a rule of thumb:
TWICE THE AMOUNT = ALMOST TWICE THE TIME
HALF THE AMOUNT = HALF THE TIME
DEEP AND SHALLOW CONTAINERS
Both containers have the same capacity, but the
cooking time is longer for the deeper one. You
should therefore choose as flat a container as
possible with a large surface area. Only use deep
containers for dishes where there is a danger of
overcooking, e.g. for noodles, rice, milk etc..
ROUND AND OVAL CONTAINERS
Food cooks more evenly in round or oval
containers than in containers with corners, since
the microwave energy concentrates in the corners
and the food in these areas could become
overcooked.
COVERING
Covering the food retains the moisture within it and
shortens the cooking time. Use a lid, microwave
foil or a cover. Foods which are to be crispy, e.g.
roasts or chickens, should not be covered. As a
general rule, whatever would be covered in a
conventional oven should also be covered in a
microwave oven. Whatever would be uncovered
in an ordinary oven can also be left uncovered in
a microwave oven.
IRREGULAR SHAPED FOOD
Place the thicker, more compacted end of the food
pointing towards the outside. Place vegetables
(such as broccoli) with the stalks pointing outward.
STIRRING
Stirring the food is necessar y, since the
microwaves begin by heating the outer areas. The
temperature is thereby equalised and the food
heats up evenly.
ARRANGEMENT OF FOOD
Place a number of individual portions, such as
small pudding moulds, cups or potatoes in their
jackets, in a circle on the turntable. Keep the
portions at a distance from each other so that
the microwave energy can reach the food from
all sides.
R-617R English 24/03/2003 10:21 Page 10
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