Using Microwave Mode (Continued)
Microwave Cooking Guide | EN |
MICROWAVES |
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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.
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.
Always use the ceramic tray, shelf level 1 from bottom, when using microwave mode. Put dishes and food on ceramic plate.
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 quick & easy tips at the end of guide).
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 FROZEN VEGETABLES
Use a suitable glass pyrex bowl with lid, put on ceramic tray, shelf level 1.
Cook covered for the minimum time – see table. Continue cooking to get the result you prefer.
Stir twice during cooking and once after cooking. Add salt, herbs or butter after cooking. Cover during standing time.
Food | Portion (g) | Power (W) | Time | Standing | Instructions | |
(Min) | Time (Min) | |||||
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Spinach | 150 | 600 | 5 - 7 | 2 - 3 | Add 15 ml (1 tbsp) cold | |
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| water. | |
Broccoli | 300 | 600 | 8 - 10 | 2 - 3 | Add 30 ml (2 tbsp) cold | |
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| water. | |
Peas | 300 | 600 | 7 - 9 | 2 - 3 | Add 15 ml (1 tbsp) cold | |
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| water. | |
Green Beans | 300 | 600 | 7½ - 9½ | 2 - 3 | Add 30 ml (2 tbsp) cold | |
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| water. | |
Mixed Vegetables | 300 | 600 | 7 - 9 | 2 - 3 | Add 15 ml (1 tbsp) cold | |
(Carrots / Peas / Corn) |
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| water. | |
Mixed Vegetables | 300 | 600 | 7½ - 9½ | 2 - 3 | Add 15 ml (1 tbsp) cold | |
(Chinese Style) |
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| water. | |
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