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TIPS AND ADVICE
PRESERVING FRUIT AND VEGETABLES
Preserving fruit and vegetables
using the microwave is a quick
and easy process. You can buy
preser ving jars, seals and
preserving jar clamps specially
designed for microwave use. Precise instructions
are provided by the manufacturers of these items.
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 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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