HEATING
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•Remove the lids from firmly closed containers.
•Food should be covered with microwave cling film, a plate or cover (obtainable from stores), so that the surface does not dry out. Drinks need not be covered.
•When boiling liquids such as water, coffee, tea or milk, place a glass stirrer in the container.
•If possible, stir large quantities from time to time, to ensure that the temperature is evenly distributed.
•The times are for food at a room temperature of 20 °C. The heating time for food stored in a refrigerator should be increased slightly.
•After heating allow the food to stand for
•The times given are guidelines which can be varied according to the initial temperature, weight, water content, fat content or the result which you want to achieve.
DEFROSTING
Your microwave is ideal for thawing. Thawing times are usually considerably shorter than in traditional methods. Here are a few tips. Take the frozen item out of its packaging and place on a plate for thawing.
BOXES & CONTAINERS
Boxes and containers suitable for microwaves are particularly good for thawing and heating food, since they can withstand temperatures in a deep freeze (down to approx.
COVERING
Cover thin parts with small strips of aluminium foil before thawing. Thawed or warm parts should likewise be covered with aluminium strips during thawing. This stops the thin parts becoming too hot while thicker parts are still frozen.
CORRECT SETTING
It is better to choose a setting which is too low rather than one which is too high. By doing so you will ensure that the food thaws evenly. If the microwave setting is too high, the surface of the food will already have begun to cook while the inside is still frozen.
TURNING/STIRRING
Almost all foods have to be turned or stirred from time to time. As early as possible, separate parts which are stuck together and
SMALL AMOUNTS...
Thaw more quickly and evenly than large ones. We recommend that you thaw portions which are as small as possible. By doing so you will be able to prepare whole menus quickly and easily.
FOODS REQUIRING CAREFUL HANDLING
Foods such as gateaux, cream, cheese and bread should only be partially thawed and then left to thaw completely at room temperature. By doing so you will avoid the outer areas becoming too hot whilst the inside is still frozen.
STANDING TIME
This is particularly important after thawing food, as the thawing process continues during this period. In the thawing table you will find the standing times for various foods. Thick, dense foods require a longer standing time than thinner foods or foods of a porous nature. If the food has not thawed sufficiently, you may continue thawing it in the microwave or lengthen the standing time accordingly. At the end of the standing time you should process the food as soon as possible and not
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