21
COMMONLY ASKED
QUESTIONS AND ANSWERS
MICROWAVES COOK FROM THE INSIDE OUT. They
certainly do not. Microwaves penetrate foods from the
outside to a depth of about 2.5 cm. Small foods, under
5 cm in diameter, are penetrated to the centre from all
sides. With large foods, energy creates heat in the outer
layer; then the heat moves to the centre by conduction,
as it does conventionally. A few foods may appear to
cook more on the inside. One example is an egg. Energy
penetrates to the centre, where the fatty yolk becomes
hotter than the white, and cooks quicker.
YOU CAN'T USE METAL IN A MICROWAVE OVEN.
False. Metal re
fl
ects microwaves; the oven itself is made
of metal so microwave energy can't escape. Inside the
oven, metal slows cooking because it keeps energy from
reaching parts of the food. You can use the re
fl
ective
properties of metal to protect foods which might overcook
in some areas.
To prevent arcing. Metal should not touch walls or
internal surface of the oven.
DISHES DON'T GET HOT IN A MICROWAVE OVEN.
Keep your oven mitts handy. A microwave safe utensil
will not be heated by microwave energy, but it will become
hot from contact with hot food. Heat tends to equalise. A
warm object heats the air around it, like a radiator in a
cool room. When food becomes hot, some of this heat
is transferred to the dish.
POINTS TO REMEMBER
As a general guide:
HIGH – is ideal for vegetables, fruit, soup, beverages,
bacon and sauces.
MEDIUM HIGH – for roasting lamb, roasting chicken
and
fi
sh
fi
llets.
MEDIUM – is for roasting beef, pork and simmering;
great for casseroles or stews and cooking seafood.
MEDIUM LOW – allows you to defrost.
LOW – is used to keep foods warm once they are cooked.
• The more food in the microwave oven, the longer it
takes to cook.
• Reduce liquids in a microwave recipe because there
is not as much evaporation, due to the shorter cooking
time.
• Reduce seasonings slightly because
fl
avours will be
unbalanced by quantity of liquid. Do not add salt until
the end of the cooking process.
• Microwaves cook from the outside to the centre, so
when arranging foods always place the thicker or
more dense portions of food at the outside, with the
thinner, less-dense pieces on the inside.
• Foil can be used in the microwave oven success fully.
Just remember two rules:
(a) There must be at least half of the food
exposed to the microwaves.
(b) Do not let the foil touch the sides of the oven.
Use foil to shield thinner parts of food when defrosting,
to prevent over-cooking and drying out.
• All food continues to cook after it leaves the microwave
oven because the heat is stored in the food and not in
the oven.
Standing time required will vary according to the volume
and density of food.
e.g. Fish and vegetables – 1-5 minutes
Cakes – 3-10 minutes
Roasts – 5-15 minutes
Cover foods with a lid or foil when standing.
• When reheating foods always cover with a lid, plastic
wrap or paper towel to prevent foods from drying out.
Reheat on MEDIUM for best results.
• Always pierce food that has a membrane – for example
eggs, tomatoes, potatoes and kidneys.
• Remember to cover vegetables with a lid or plastic
wrap when cooking.
PULSES
To soak: Place one cup of any variety of beans in a large
dish, add 2 cups cold water and cover with a lid or plastic
wrap. Place in microwave and cook for 5 minutes on
HIGH. Then simmer for 30 minutes on MEDIUM LOW.
They will then be ready to use.
To cook: Rinse pulses. One cup of pulses to 4 cups of
boiling water is required for a maximum of 45 minutes
on HIGH.
DRIED MUSHROOMS
Place in a bowl with 2 cups of water and heat, slowly,
8-10 minutes on LOW.
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