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Cooking guide
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
Cookware for microwave cooking:
Cookware 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.
Food 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, custard, soups,
steamed puddings, preserves, and chutneys
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. Melting butter or
chocolate, for example (see the chapter with
tips, techniques and hints).
Covering during cooking
To cover the food during cooking is very
important, as the evaporated water rises as
steam and contributes to cooking process.
Food can be covered in different ways:
e.g. with a ceramic plate, plastic cover or
microwave suitable cling film.
Standing times
After cooking is over food the standing time
is important to allow the temperature to
even out within the food.
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