Zanussi ZBG26542, Руководство пользователя

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MICROWAVE COOKING ADVICE
10
MICROWAVE COOKING
FOOD CHARACTERISTICS
COOKING TECHNIQUES
To cook/defrost food in a microwave oven, the microwave
energy must be able to pass through the container to penetrate
the food. Therefore it is important to choose suitable cookware.
Round/oval dishes are preferable to square/oblong ones as the
food in the corners tends to overcook.
It is important to turn, rearrange or stir food to ensure even
heating.
Standing time is necessary after cooking as it enables the heat
to disperse equally throughout the food.
Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should be taken as overheating
can lead to fire.
Density Food density will affect the amount of cooking time needed. Light porous foods, such as cakes or bread, cook more quickly than
heavy, dense foods, such as roasts and casseroles.
Quantity The cooking time must be increased as the amount of food placed in the oven increases (e.g. four potatoes will take longer to
cook than two).
Size Small foods and small pieces cook faster than large ones, as microwaves can penetrate from all sides to the centre. For even
cooking make all the pieces the same size.
Shape Foods which are irregular in shape, such as chicken breasts or drumsticks, take longer to cook in the thicker parts. Round
shapes cook more evenly than square shapes when microwave cooking.
Temperature
of food
The initial temperature of food affects the amount of cooking time needed. Chilled foods will take longer to cook than food at
room temperature. Cut into foods with fillings (e.g. jam doughnuts) to release heat or steam.
Arrange Place the thickest parts of food towards the outside of the dish (e.g. chicken drumsticks).
Cover Use vented microwave cling film or a suitable lid.
Pierce Foods with a shell, skin or membrane must be pierced in several places before cooking or reheating as steam will build up and
may cause food to explode, (e.g. potatoes, fish, chicken, sausages).
Important: Eggs should not be heated using microwave power as they may explode, even after cooking has ended (e.g.
poached, hard boiled).
Stir, turn and
rearrange
For even cooking it is essential to stir, turn and rearrange food during cooking. Always stir and rearrange from the outside
towards the centre.
Stand Standing time is necessary after cooking to enable the heat to disperse equally throughout the food.
Shield Some areas of food being defrosted may become warm. Warm areas can be shielded with small pieces of foil, which reflect
microwaves (e.g. legs and wings on a chicken).