41
When reheating foods that have already been cooked before, always select the
•
highest microwave power level.
When cooking in a microwave oven, only small quantities of water, salt and seasoning
•
are necessary. Best add salt after cooking. This prevents moisture being drawn out of
the food.
Food continues to cook for some time after the microwave oven has been switched
•
off. Keep this in mind, don’t overcook your meals.
•
Caution!
When heating small quantities of powdery products (such as when drying
herbs), always place a glass of water in the microwave. Otherwise, due to the small
quantity, there is a chance of spontaneous combustion.
5.3.2 Defrosting
Always defrost large, dense pieces using the defrosting programme. The food will
•
defrost gradually and evenly, you will not run the risk of the outside drying while the
centre is still frozen.
To speed up the defrosting process, it is recommended that after a while the food be
•
divided up into smaller pieces.
For large pieces of meat and dense food, introduce a couple of breaks into the
•
defrosting process.
When defrosting irregularly shaped food, halfway through the defrosting time you
•
can cover or wrap the thin parts with aluminium foil.
5.3.3 Factors that affect the cooking process
The temperature of the ingredients affects the cooking times. A cold meal will
•
require a longer cooking time than a meal that is already at room temperature.
Light, delicate foods cook more quickly than heavy, solid foods, such as stews and
•
rolled meats. Take care when cooking light, delicate foods. The edges quickly
become dry and tough.
Small pieces of food are heated more evenly if you place them separately in the
•
microwave, preferably in a circle.
Bones and fat conduct heat better than meat. Covering chicken legs and wings with
•
aluminium foil prevents burning these parts.
Microwaves penetrate food to a depth of about 3 cm. The centre of thick foods is
•
heated as a result of heat from the heated part (the outside) spreading to the inside.
5 Operation
