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TIPS AND ADVICE
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 a conventional 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 necessary,
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.
TURNING
Medium-sized items, such as hamburgers and
steaks, should be turned over once during
cooking, in order to shorten the cooking process.
Large items, such as roasts and chickens, must be
turned, since the upper side receives more
microwave energy and could dry out if not turned.
STANDING TIME
Keeping to the standing time is
one of the most important rules
with microwaves. Almost all
foods, which are thawed, heated
or cooked in the microwave,
require a certain amount of time to stand, during
which temperature equalisation takes place and
the moisture in the food is evenly distributed.
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