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 | cooking guide | 
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 | Cookware | Microwave- | 
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 | MICROWAVES | |
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 | Microwave energy actually penetrates food, attracted and absorbed by its water, fat and | |
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| Glassware | 
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 | sugar content. | ||
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 | Can be used, unless decorated with a | 
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 | The microwaves cause the molecules in the food to move rapidly. The rapid movement of | ||
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 | metal trim. | 
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 | these molecules creates friction and the resulting heat cooks the food. | 
| • | Fine glassware | ✓ | 
 | Can be used to warm foods or liquids. | 
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 | COOKING | ||
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 | Delicate glass may break or crack if | 
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 | heated suddenly. | 
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 | Cookware for microwave cooking: | 
| • | Glass jars | ✓ | 
 | Must remove the lid. Suitable for warming | 
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 | Cookware must allow microwave energy to pass through it for maximum efficiency. | |
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 | Microwaves are reflected by metal, such as stainless steel, aluminium and copper, but | 
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 | they can penetrate through ceramic, glass, porcelain and plastic as well as paper and | |
| • | Dishes | ✗ | 
 | May cause arcing or fire. | 
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 | wood. So food must never be cooked in metal containers. | |
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 | Food suitable for microwave cooking: | ||||||
| • | Freezer bag twist | ✗ | 
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 | Many kinds of food are suitable for microwave cooking, including fresh or frozen | |||
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 | vegetables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, custard, soups, | |
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 | steamed puddings, preserves, and chutneys can also be cooked in a microwave oven. | ||
| • | Plates, cups, | ✓ | 
 | For short cooking times and warming. | 
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 | Generally speaking, microwave cooking is ideal for any food that would normally be | ||||||
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 | prepared on a hob. Melting butter or chocolate, for example (see the chapter with tips, | |||
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 | techniques and hints). | |
| • | Recycled paper | ✗ | 
 | May cause arcing. | 
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 | Covering during cooking | ||||
| Plastic | 
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 | To cover the food during cooking is very important, as the evaporated water rises as | ||
| • | Containers | 
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 | steam and contributes to cooking process. Food can be covered in different ways: e.g. | |||||
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 | Some other plastics may warp or | 
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 | with a ceramic plate, plastic cover or microwave suitable cling film. | ||
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 | discolour at high temperatures. Do not | 
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 | Standing times | ||
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 | use Melamine plastic. | 
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 | After cooking is over food the standing time is important to allow the temperature to even | |||
| • | Cling film | ✓ | 
 | Can be used to retain moisture. Should | 
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 | out within the food. | |||||
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 | not touch the food. Take care when | 
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 | removing the film as | hot steam will | 
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| • | Freezer bags | ✓ ✗ | 
 | Only if boilable or  | 
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 | be airtight. Prick with a fork, if necessary. | 
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| Wax or  | ✓ | 
 | Can be used to retain moisture and | 
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 | prevent spattering. | 
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| ✓ | : Recommended | ✓✗ | : Use caution | ✗ : Unsafe | 
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 | English - 28 | |||||