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COOKING GUIDE
MICROWAVES
Microwave energy actually penetrates food, attracted and absorbed by its water,
fat and sugar content. The microwaves cause the molecules in the food to move
rapidly. The rapid movement of these molecules creates friction and the resulting
heat, cooks the food.
COOKING
Cook-ware for microwave cooking: Cook-ware must allow microwave energy to
pass through it for maximum efficiency. Microwaves are reflected by metal, such
as stainless steel, aluminium and copper, but they can penetrate through ceramic,
glass, porcelain and plastic, as well as paper and wood. So food must never be
cooked in metal containers.
Foods suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or frozen
vegetables, fruit, pasta, rice, grains, beans, fish and meat. Sauces custards,
soups, steamed puddings, preserves, and chutney can also be cooked in a
microwave oven. Generally speaking microwave cooking is ideal for any food that
would normally be prepared on a hob.
Covering during cooking:
It is important to cover the food during cooking, as the evaporated water rises as
steam, contributing to the cooking process. You can cover the food in a number of
ways, ceramic plate, plastic cover, or microwave safe cling film.
Standing times:
After cooking food the standing time is important, as it allows the temperature to
be evenly distributed throughout the food.
REHEATING
Your microwave oven will reheat food in a fraction of the time that conventional
ovens and hobs normally take.
Arranging and covering Avoid reheating large items such as a joint of meat, they
tend to overcook and dry out before the centre is hot. Reheating small items will
be more successful.
Power Levels and Stirring
Some foods can be reheated using 700 watt power, while others should be
reheated using lower power levels.
Содержание CMO 200 MW II
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