Increasing and Decreasing Recipes
INCREASING RECIPES
•To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double every ingredient listed.
•Do not forget that large quantities will require a larger dish. Make sure that it is deep enough to prevent the recipe from boiling over during cooking.
•Cover as directed in the recipe. Stir or rearrange foods as recommended.
•Increase the stand times by 5 mins. per lb/450 g.
•Always check the recipe during cooking.
•When increasing the ingredients to 6 servings, add an extra one third of the original cooking time, ie. 30 mins. on MEDIUM power
for 4 servings will become 40 mins. on MEDIUM power for
6 servings.
•When doubling a recipe from 4 to 8 add on half the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 45 mins. on MEDIUM power for 8 servings.
DECREASING RECIPES
•To decrease a recipe from 4 servings to 2 servings, halve the ingredients listed.
•Choose a dish that is proportionally smaller than the one recommended in the recipe, however make sure it is deep enough to stop food boiling over.
•Allow half to
Using Recipes from Other Books
The best way to convert a family favourite dish is to find a similar recipe in a cookery book to give you a guide to the correct method and timings to use.
Many cookbooks refer to 650 W ovens, however since 1990 oven output powers have been set by a new standard (IEC). When using
other cookbooks, the 900 W output power of your oven must be allowed for. Use the same power level suggested e.g. HIGH or MEDIUM and select the same cooking time suggested, however CHECK the progress of the food during cooking and adjust the time if necessary.
Cooking for One
•For one serving quarter ALL ingredients listed.
•Choose a dish that is proportionally smaller than the one recommended in the recipe.
•Use the same cooking power recommended in the original recipe.
•Start by cooking for one quarter of the recommended cooking time, although extra time in most cases will be required.
•Always check the food during cooking.
•There is not a great saving for reduced quantities of soups, casseroles, stews and rice, as a minimum time is required to tenderise meats and blend flavours.
•When cooking for one it often makes sense to cook for two and plate up both meals. Freeze one meal for a later date.
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