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TIPS AND ADVICE
TIME SETTINGS
In general the thawing, heating and cooking times are
significantly shorter than when using a conventional
o ve n. Fo r this re a so n yo u sho uld a d he re to the
recommended times given in this cookery book. It is
better to set the times too short, rather than too long. Test
the food after it has been cooked. It is better to have to
cook something for a little longer than to overcook it.
INITIAL TEMPERATURES
Thawing, heating and cooking times are dependent
upon the initial temperature of the food. Deep-frozen
food and food stored in a refrigerator, for example,
requires longer than food which has been stored at
room temperature. For heating and cooking, normal
sto ra g e te mp e ra ture s a re a ssume d (re frig e ra to r
temperature approx. 5 ° C, room temperature approx.
2 0 ° C). Fo r thawing the temperature o f the deep
freeze is assumed to be -1 8 ° C.
COOKING TIMES
A ll the time s g ive n in this c o o ke ry b o o k a re
g uidelines, which can be varied acco rding to the
initia l te mpe ra ture , we ig ht a nd c o nditio n o f the
fo o d (water o r fat co ntent etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its individual
fla vo ur b e tte r tha n it d o e s w he n c o nve ntio na l
preparatio n metho ds are used. Fo r this reaso n yo u
should use salt sparingly and normally add it only after
cooking. Salt absorbs liquid and dries out the outer
layer of food. Herbs and spices can be used as normal.
ADDITION OF WATER
Ve g e ta b le s a nd o the r fo o d s w ith a hig h w a te r
co ntent can be co o ked in their o wn juice o r with
the additio n o f a little water. This ensures that many
vitamins and minerals are preserved.
FOOD IN SKINS OR SHELLS
Fo o ds such as sausag es, chickens, chicken leg s,
baked potatoes, tomatoes, apples, egg yolks or such
like should be pricked or pierced with a fork or small
wo o den skewer. This will enable the steam which
forms to dissipate without splitting the skin or shell.
FATTY FOODS
Fatty meat and layers o f fat co o k better than lean
po rtio ns o f meat. Befo re co o king , co ver the fatty
po rtio ns with a piece o f aluminium fo il o r place the
fo o d with the fat side do wn.
LARGE AND SMALL QUANTITIES
Micro wave times are directly dependent upo n the
amo unt o f fo o d which yo u wo uld like to thaw, heat
o r co o k. This means that small po rtio ns co o k mo re
quickly than larg er o nes. As a rule o f thumb:
TW ICE THE AMO UNT = ALMO ST TW ICE THE TIME
HALF THE AMO UNT = HALF THE TIME
DEEP AND SHALLOW CONTAINERS
Bo th co ntainers have the same capacity, but the
c o o king time is lo ng er fo r the deeper o ne. Yo u
sho uld the re fo re c ho o se a s fla t a c o nta ine r a s
po ssible with a larg e surface area. O nly use deep
co ntainers fo r dishes where there is a dang er o f
o verco o king , e.g . fo r no o dles, rice, milk etc..
ROUND AND OVAL CONTAINERS
Fo o d c o o ks mo re e ve nly in ro und o r o va l
co ntainers than in co ntainers with co rners, since
the micro wave energ y co ncentrates in the co rners
a nd the fo o d in the se a re a s c o uld b e c o me
o verco o ked.
COVERING
Co vering the fo o d retains the mo isture within it and
sho rtens the co o king time. Use a lid, micro wave
fo il o r a co ver. Fo o ds which are to be crispy, e.g .
ro asts o r chickens, sho uld no t be co vered. As a
g e ne ra l rule , w ha te ve r w o uld b e c o ve re d in a
c o nventio na l o ven sho uld a lso b e c o vered in a
micro wave o ven. W hatever wo uld be unco vered
in an o rdinary o ven can also be left unco vered in
a micro wave o ven.
IRREGULAR SHAPED FOOD
Place the thicker, mo re co mpacted end o f the fo o d
po inting to wa rds the o utside . Pla c e ve g e ta b le s
(such as bro cco li) with the stalks po inting o utward.
STIRRING
Stirring the fo o d is ne c e ssa ry, sinc e the
micro waves beg in by heating the o uter areas. The
te mpe ra ture is the re b y e q ua lise d a nd the fo o d
heats up evenly.
ARRANGEMENT OF FOOD
Pla c e a numb er o f individua l po rtio ns, suc h a s
sma ll pudding mo ulds, c ups o r po ta to es in their
ja c ke ts, in a c irc le o n the turnta b le . Ke e p the
po rtio ns a t a dista nc e fro m e a c h o the r so tha t
the mic ro wa ve energ y c a n rea c h the fo o d fro m
a ll sides.
R-605 English 1/21/02 8:56 AM Page 10
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