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A40657, SCA R2498J O/M
2. TURNING
Foods such as poultry and joints of meat should
be turned over after half the cooking time.
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods
with a skin or membrane to allow steam to
escape.
6. STANDING TIME
Standing time is important. After cooking or
defrosting ensure adequate standing time. This
allows the food to continue cooking or heat-
ing.
8. SIZE
Small pieces cook faster than large ones. To
speed cooking, cut pieces smaller than 5 cm so
microwaves can penetrate to the centre from
all sides. For even cooking, make all the pieces
the same size.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of
fat on a roast, speeds cooking. Large fatty
areas or excess drippings in dish attract ener-
gy away from meat, and slows cooking. Centre
bones do not affect cooking, but bone on the
side of meat conducts heat to the areas next to
it.
12. QUANTITY
Microwave cooking times are directly related
to the amount of food in the oven. Because
energy is absorbed by the food itself, one
potato or a single piece of chicken cooks rap-
idly. When the energy is divided among sever-
al items, cooking takes more time.
14. GENERAL
Your microwave oven is capable of heating
food and beverages very quickly therefore, it is
very important that you select the appropriate
cooking time and power level for the type and
quantity of food to be heated. If you are unsure
of the cooking time and power level required,
begin with low cooking times and power levels
until the food is sufficiently heated evenly
throughout.
1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas
toward outside of dish.
3. COVERING
Cover foods in the microwave if you would nor-
mally cover the food in your ordinary oven, or to
retain moisture. Cover foods such as Vegetables,
Casseroles, or when Reheating.
Use to cover foods:
5. SHIELDING
Shield using small pieces of aluminium foil to
shield thin areas of meat, fish and poultry or
edges of cakes to prevent overcooking.
7. STIRRING
Stir foods from the outside to the centre of the
dish, once or twice during cooking if possible.
Eg. Casseroles and Sauces.
9. DENSITY
The depth to which microwaves penetrate food
varies depending on the food's density. Porous
foods like minced beef or mashed potatoes
microwave faster than dense ones like steak or
whole potatoes
11. STARTING TEMPERATURE
Frozen or refrigerated foods take longer to heat
than food at room temperature. Cooking times
in this book are based on normal storage tem-
peratures. Since rooms, refrigerators and freez-
ers differ in temperature, check cooking result at
the minimum time.
13.CONDENSATION
Condensation is a normal part of microwave
cooking. The humidity and moisture in food will
influence the amount of condensation in the
oven. Generally, covered foods will not cause as
much condensation as uncovered foods. Ensure
that the ventilation openings are not blocked.
HELPFUL HINTS
PAPER TOWEL
PLASTIC WRAP
LID
CHICKEN
FISH
TOMATO
EGG
SCA R2498J O/M,11-19
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