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| cooking guide | |
| Cookware |
| Microwave- | Comments |
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| MICROWAVES | |
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Glassware |
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| ✓ | Can be used, unless decorated with |
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| Microwave energy actually penetrates food, attracted and absorbed by its | |
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| a metal trim. |
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| water, fat and sugar content. | |
• | Fine glassware |
| ✓ | Can be used to warm foods or liquids. |
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| The microwaves cause the molecules in the food to move rapidly. The rapid |
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| movement of these molecules creates friction and the resulting heat cooks | |||||
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| Delicate glass may break or crack if |
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| heated suddenly |
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| the food. | |
• | Glass jars |
| ✓ | Must remove the lid. Suitable for |
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| COOKING | |
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| warming only. |
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| Cookware for microwave cooking: | |
Metal |
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| Cookware must allow microwave energy to pass through it for maximum | ||
• | Dishes |
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| May cause arcing or fire. |
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| ✗ |
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| efficiency. Microwaves are reflected by metal, such as stainless steel, | ||||
• Freezer bag twist ties |
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| aluminium and copper, but they can penetrate through ceramic, glass, | |
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| porcelain and plastic as well as paper and wood. So food must never be |
Paper |
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| cooked in metal containers. | ||
• | Plates, cups, napkins |
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| For short cooking times and warming. |
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| Food suitable for microwave cooking: | ||||
| and kitchen paper |
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| Also to absorb excess moisture. |
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| Many kinds of food are suitable for microwave cooking, including fresh or | |||
• | Recycled paper |
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| May cause arcing. |
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| ✗ |
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| frozen vegetables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, | |||
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Plastic |
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| custard, soups, steamed puddings, preserves, and chutneys can also be | |
• | Containers |
| ✓ | Particularly if |
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| cooked in a microwave oven. Generally speaking, microwave cooking is |
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| ideal for any food that would normally be prepared on a hob. Melting butter | |||||
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| thermoplastic. Some other plastics |
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| or chocolate, for example (see the chapter with tips, techniques and hints). | ||
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| may warp or discolour at high |
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| temperatures. Do not use Melamine |
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| Covering during cooking | |
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| plastic. |
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| To cover the food during cooking is very important, as the evaporated water | |
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• | Cling film |
| ✓ | Can be used to retain moisture. |
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| rises as steam and contributes to cooking process. Food can be covered in | |
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| Should not touch the food. Take care |
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| different ways: e.g. with a ceramic plate, plastic cover or microwave suitable |
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| when removing the film as hot steam |
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| cling film. |
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| will escape. |
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| Standing times | |
• | Freezer bags |
| ✓ ✗ | Only if boilable or |
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| After cooking is over food the standing time is important to allow the | |||||
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| not be airtight. Prick with a fork, if |
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| temperature to even out within the food. | ||
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| necessary. |
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Wax or |
| ✓ | Can be used to retain moisture and |
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paper |
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| prevent spattering. |
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✓ | : Recommended ✓✗ | : Use caution | ✗ : Unsafe |
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| English - 23 | |||||
05 COOKWARE GUIDE
6:25:52
