Cooking Guide
GB
A Few Cooking Techniques
To ensure even cooking of the food in your microwave oven, lay the food out carefully using the following simple techniques. DO NOT forget to observe standing times.
Imperial/Metric Conversion Chart
| OUNCES/FLUID | APPROXIMATE | |
| OUNCES | GRAMMES/MILLILITRES | |
| 1 |
| 25 |
|
|
|
|
| 2 |
| 50 |
| 3 |
| 75 |
|
|
|
|
| 4 | (1/4 lb) | 100 |
| 5 | (1/4 pint) | 150 |
|
|
|
|
| 6 |
| 175 |
| 7 |
| 200 |
|
|
|
|
| 8 | (1/2 lb) | 225 |
| 9 |
| 250 |
|
|
|
|
| 10 | (1/2 pint) | 275 |
| 11 |
| 300 |
|
|
|
|
| 12 | (3/4 lb) | 350 |
|
|
|
|
13375
14400
15 | (3/4 pint) | 425 |
16 | (1 lb) | 450 |
17475
18500
19550
20 (1 pint) | 575 |
When cooking food with irregular forms, place the thinnest parts, which will cook faster, towards the centre of the dish.
Examples: Chicken legs, lamb cutlets, whole fish.
If you are cooking several pieces of the same type of food, try to have them of even sizes and place then in a ring around the dish.
Examples: Potatoes, cauliflower pieces, tomatoes.
To prevent the thinnest parts of some food from becoming overcooked, cover the tips with small pieces of aluminium foil (keep away from the oven walls).
Examples: Heads and tails of whole fish, wings on a whole chicken.
Food with skins must be pricked with a fork to allow the steam to escape and to prevent the skin from breaking.
Examples: Potatoes, tomatoes, sausages, egg yolks, whole fish.
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