ENGLISH
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| Cookware | Microwave- | Comments | ||||||||||
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| Safe |
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| • | Glass jars |
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| ✓ | Must remove the lid. Suitable for | |||||||
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| warming only. |
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| Metal |
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| • | Dishes |
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| ✗ | May cause arcing or fire. | |||||||
| • Freezer bag twist ties |
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| ✗ |
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| Paper |
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| • | Plates, cups, napkins |
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| ✓ | For short cooking times and warming. | |||||||
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| and Kitchen paper |
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| Also to absorb excess moisture. | ||||
| • | Recycled paper |
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| ✗ | May cause arcing. | |||||||
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| Plastic |
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| • | Containers |
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| ✓ | Particularly if | |||||||
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| thermoplastic. Some other plastics |
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| may warp or discolour at high |
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| temperatures. Do not use Melamine |
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| plastic. |
| • | Cling film |
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| ✓ | Can be used to retain moisture. | |||||||
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| Should not touch the food. Take care |
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| when removing the film as hot steam |
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| will escape. |
| • | Freezer bags |
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| ✓ ✗ | Only if boilable or | |||||||
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| not be airtight. Prick with a fork, if |
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| necessary. |
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| Wax or |
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| ✓ | Can be used to retain moisture and | ||||||||
| paper |
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| prevent spattering. | ||||||
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| ✓ | : Recommended |
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| ✓✗ | : Use Caution |
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✗: Unsafe
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 tips, techniques and hints).
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.
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