19
GB
Cooking Guide
To ensure even cooking of the food in your microwave oven, lay the
food out carefully using the following simple techniques. DO NOT
forget to observe standing times.
When cooking food with irregular
forms, place the thinnest parts, which
will cook faster, towards the centre of
the dish.
Examples: Chicken legs, lamb cutlets,
whole fish.
If you are cooking several pieces of
the same type of food, try to have
them of even sizes and place then in
a ring around the dish.
Examples: Potatoes, cauliflower
pieces, tomatoes.
To prevent the thinnest parts of some
food from becoming overcooked,
cover the tips with small pieces of
aluminium foil (keep away from the
oven walls).
Examples: Heads and tails of whole
fish, wings on a whole
chicken.
Food with skins must be pricked with
a fork to allow the steam to escape
and to prevent the skin from breaking.
Examples: Potatoes, tomatoes,
sausages, egg yolks,
whole fish.
1
2
3
4 (1/4 lb)
5 (1/4 pint)
6
7
8 (1/2 lb)
9
10 (1/2 pint)
11
12 (3/4 lb)
13
14
15 (3/4 pint)
16 (1 lb)
17
18
19
20 (1 pint)
25
50
75
100
150
175
200
225
250
275
300
350
375
400
425
450
475
500
550
575
APPROXIMATE
GRAMMES/MILLILITRES
OUNCES/FLUID
OUNCES
Imperial/Metric Conversion Chart
A Few Cooking Techniques
G2613C-1(GB)UK2 10/10/00 4:40 PM Page 19
