ENGLISH
COOKING GUIDE
MICROWAVES
Microwave energy actually penetrates food, attracted and absorbed by its water, fat and sugar content.
The microwaves cause the molecules in the food to move rapidly. The rapid movement of these molecules creates friction and the resulting heat cooks the food.
COOKING
Cookware for microwave cooking:
Cookware must allow microwave energy to pass through it for maximum efficiency. Microwaves are reflected by metal, such as stainless steel, aluminium and copper, but they can penetrate through ceramic, glass, porcelain and plastic as well as paper and wood. So food must never be cooked in metal containers.
Food suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or frozen vegetables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, custard, soups, steamed puddings, preserves, and chutneys can also be cooked in a microwave oven. Generally speaking, microwave cooking is ideal for any food that would normally be prepared on a hob. Melting butter or chocolate, for example (see the chapter with special hints and tips).
Covering during cooking
To cover the food during cooking is very important, as the evaporated water rises as steam and contributes to cooking process. Food can be covered in different ways: e.g. with a ceramic plate, plastic cover or microwave suitable cling film.
Standing times
After cooking is over food the standing time is important to allow the temperature to even out within the food.
Cooking Guide for fresh vegetables
Use a suitable glass pyrex bowl with lid. Add
Hint: Cut the fresh vegetables into even sized pieces. The smaller they are cut, the quicker they will cook.
All fresh vegetables should be cooked using full microwave power (900 W).
Food | Portion | Time | Standing | Instructions | |
(min.) | time (min.) | ||||
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Potatoes | 500 g | 3 | Weigh the peeled potatoes | ||
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| and cut them into similar sized | |
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| halves or quarters. | |
Broccoli | 250 g | 3 | Prepare even sized florets. | ||
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| Arrange the stems to the | |
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| centre. | |
Carrots | 250 g | 3 | Cut carrots into even sized | ||
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| slices. | |
Cauliflower | 500 g | 3 | Prepare even sized florets. Cut | ||
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| big florets into halves. Arrange | |
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| stems to the centre. | |
Courgettes | 250 g | 3 | Cut courgettes into slices. Add | ||
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| 30 ml (2 tbsp.) water or a knob | |
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| of butter. Cook until just tender. |
Cooking Guide for rice and pasta
Rice: Use a large glass pyrex bowl with lid – rice doubles in volume during cooking. Cook covered.
After the cooking time is over, stir before standing time and salt or add herbs and butter.
Remark: the rice may not have absorbed all water after the cooking time is finished.
Pasta: Use a large glass pyrex bowl. Add boiling water, a pinch of salt and stir well. Cook uncovered.
Stir occasionally during and after cooking. Cover during standing time and drain thoroughly afterwards.
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