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 move- ment 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.
Foods suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or frozen veg- etables, 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
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.) |
|
Broccoli | 250g |
| 3 | Prepare even sized florets. Arrange |
| 500g |
| the stems to the centre. | |
|
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|
|
Brussels | 250g | 3 | Add | |
Sprouts |
|
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|
|
Carrots | 250g | 3 | Cut carrots into even sized slices. | |
|
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|
Cauliflower | 250g | 3 | Prepare even sized florets. Cut big | |
| 500g |
| florets into halves. Arrange stems to | |
|
|
|
| the centre. |
Courgettes | 250g | 3 | Cut courgettes into slices. Add 30 ml | |
|
|
|
| (2 tbsp.) water or a knob of butter. |
|
|
|
| Cook until just tender. |
|
|
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|
|
Egg Plants | 250g |
| 3 | Cut egg plants into small slices and |
|
|
|
| sprinkle with 1 tablespoon lemon |
|
|
|
| juice. |
Leeks | 250g | 3 | Cut leeks into thick slices. | |
|
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|
|
Mushrooms | 125g | 3 | Prepare small whole or sliced | |
| 250g |
| mushrooms. Do not add any water. | |
|
|
|
| Sprinkle with lemon juice. Spice with |
|
|
|
| salt and pepper. Drain before |
|
|
|
| serving. |
Cebolas | 250g | 3 | Cut onions into slices or halves. Add | |
|
|
|
| only 15 ml (1 tbsp.) water. |
|
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|
|
Pepper | 250g | 3 | Cut pepper into small slices. | |
Potatoes | 250g | 3 | Weigh the peeled potatoes and cut | |
| 500g |
| them into similar sized halves or | |
|
|
|
| quarters. |
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|
|
Turnip Cabbage | 250g | 3 | Cut turnip cabbage into small cubes. | |
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GB
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