Cooking with microwaves only
White meat and pieces of poultry cook perfectly using microwaves, and this is certainly the quickest method of cooking them. Microwave cooking is particularly useful for small pieces of meat or poultry which will be served in sauce, or to quickly finish cooking a fricasse or meat cooked on the barbecue.
Container and accessories:
Place the pieces of meat in a dish which is microwave safe on the glass tray.
Lid:
It is recommended to cover the meat with a lid or cling film in order to speed up the cooking process and stop it spitting. It is normal to find a lot of liquid in the dish after cooking. The speed of microwave cooking and the lack of radiant heat does not allow this liquid to evaporate as it does in traditional cooking. The loss of weight is not greater than it is for traditional cooking.
Standing time:
After cooking using either Automatic or manual mode, it is important to cover the meat and allow it to stand
out of the oven for 10 to 15 min, to allow the cooking to finish and the temperature to even out.
Stews and slow-cooked dishes
It is possible to cook stews using microwaves only or combined cooking with microwaves, but it will not be any quicker than using a traditional cooking method. However, the meat will not stick to the bottom of the container, and less energy will be used. Use Pyrex or ovenproof porcelain casseroles with lids.
BEFORE: the vegetables should be cut into equal pieces and precooked. For many stew recipes, it is necessary to flour the pieces of meat to ensure the sauce sticks to them.
DURING cooking, it is essential that the pieces of meat stay immersed in the liquid using a saucer or
Cover the container with a lid in order to limit evaporation.
Bring the stew to the boil at MAX for 10 to 15 minutes then continue the cooking for the
required time using Combination cooking with CONVECTION HEAT 170°C + 250W. It is not necessary to preheat the oven for this second stage.
