.
•
Defrosting meat, poultry, shell fish
.
•
For cooking casserole stews, gently simmering dishes and some sauces.
.
•
For cooking food at a slow rate
Medium
.
•
Cooking casseroles and soups after having been brought to boiling point.
.
•
For cooking pastry cream and dough.
High
.
•
Cooking cuts of meat, poultry, fish, vegetables and for most casserole dishes.
.
•
Preheating the browning plate
.
•
Boiling water.
.
•
Thickening some sauces.
Microwave cooking
Kitchen equipment
A large variety of foods can be mixed together, defrosted, cooked or reheated and served in the same
container. This is especially suitable for appetizers, vegetables, casserole stews, drinks and soups. It
allows you to save preparation time and makes washing up quicker.
Covering food
You may wish to maintain the natural moisture of the food. If this is the case, cover the food with
waxed paper or plastic micro perforated film. If you wish to let the moisture escape, cook the food
without covering it. If you wish to remove excess moisture or grease from food (such as dry aperitif
biscuits or bacon), let them cook moderately on paper napkins. Covering the food with waxed paper
or plastic micro perforated film also prevents serious burns.
Stirring and mixing the food
When stirring food, start from the outside towards the centre, as food is cooked first around the edge
of the plate. It is the centre which is the last to be heated. Some dishes, such as casserole dishes, soups
or recipes with a certain depth should be stirred once or twice during cooking. Other dishes such as
roast meats, poultry or cakes may need to be turned to ensure even cooking. You can adjust the
timer to remind you when to stir or turn the food. If the total cooking time is 6 minutes and you have
to stir the food three times, adjust the timer to 2 minutes. Every time the bell rings, open the door
and stir the dish from the outside of the container, put it back into cook, close the door and adjust the
timer again.
Determining the cooking degree
Given that the food surface does not brown in the same way as traditional cooking, you will have to
learn how to determine the cooking degree for some foods differently. Food cooked by microwave
