BLANCH VEGETABLES
Vegetables should be blanched prior to freezing.
This retains the quality and aroma of the food.
Process: Wash and cut the vegetable. Put 250 g
vegetables and 275 ml water into a bowl, cover
and heat for 3-5 minutes. Put blanched foods
immediately into ice water to stop the foods from
cooking and allow to drip dry. Seal the blanched
vegetables in an airtight container and freeze.
PRESERVING FRUIT AND VEGETABLES
Preserving fruits and vegetables
using your microwave is quick
and easy. Special jars, sealing
rings and clamps suitable for
microwave use are available.
The manufacturers will supply detailed user
instructions.
SMALL AND LARGE AMOUNTS
The microwave times are dependent on the
amount of food you thaw, heat or cook. This
means that small portions will be done faster than
large ones. A basic rule is:
DOUBLE THE AMOUNT = ALMOST DOUBLE THE
TIME
HALF THE AMOUNT = HALF THE TIME
HIGH AND FLAT CONTAINERS
Both containers will have the
same capacity, but cooking will
take longer in the high container
than in the flat one. We
recommend that you use flat
containers with a large surface whenever possible.
Use high containers only for foods that might boil
over, e.g. noodles, rice, milk, etc.
ROUND AND OVAL CONTAINERS
Foods in round or oval containers cook more
evenly than foods in square containers, because
the microwave energy concentrates in corners.
The food located in the corner will overcook.
COVERS
Covering your food will help
retain moisture and shorten the
cooking time. Use a lid,
microwave foil or a cover cap.
Foods that should develop a
crust, e.g. roast or chicken,
should not be covered. Follow this rule: If it should
be covered when using a conventional stove, it
should be covered in the microwave. If it is cooked
uncovered on a conventional stove, it should also
be cooked uncovered in the microwave.
IRREGULAR SHAPED FOODS
should be placed with the thicker
or more compact side to the
outside. Vegetables (e.g.
Broccoli) should be placed with
the stems toward the outside.
Thicker parts will require a longer cooking time
and will receive more microwave energy when
placed on the outside. The food will be cooked
more evenly.
STIRRING
Foods must be stirred, because microwaves reach
the outer areas first. Stirring will
even the temperature and the
food will be more evenly heated.
ARRANGEMENT
Several individual portions, e.g. pudding molds,
cups or potatoes, should be placed in a ring-shape
on the turntable. Leave some space between
portions, so that the microwave energy will
penetrate the food from all sides.
TURNING
Medium size parts, like mincemeat and steaks,
should be turned over once during the cooking
process to shorten the cooking time. Large pieces,
like roast and chicken, should be turned over
because the topside will receive more microwave
energy than the bottom side, it could dry out if it is
not turned.
STANDING TIME
Allowing standing time is one of
the most important rules of
microwave cooking. Almost all
foods thawed, heated or cooked
in the microwave require a short
or longer standing time, which allows the
equalization of temperature. Fluids then can evenly
flow through the food.
ENGLISH
GB~36
TIPS AND TECHNIQUES
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