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| cooking guide |
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| Cookware |
| Microwave- |
| Comments |
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| MICROWAVES |
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| Microwave energy actually penetrates food, attracted and absorbed by its water, fat and | |
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Glassware |
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| sugar content. | ||
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| ✓ | Can be used, unless decorated with a metal |
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| The microwaves cause the molecules in the food to move rapidly. The rapid movement of | ||
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| trim. |
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| these molecules creates friction and the resulting heat cooks the food. |
• | Fine glassware |
| ✓ | Can be used to warm foods or liquids. |
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| COOKING | ||
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| Delicate glass may break or crack if heated |
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| Cookware for microwave cooking: |
• | Glass jars |
| ✓ | Must remove the lid. Suitable for warming |
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| Cookware must allow microwave energy to pass through it for maximum efficiency. | |
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| only. |
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| Microwaves are reflected by metal, such as stainless steel, aluminium and copper, but |
Metal |
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| they can penetrate through ceramic, glass, porcelain and plastic as well as paper and | |
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| wood. So food must never be cooked in metal containers. | ||
• | Dishes |
| ✗ | May cause arcing or fire. |
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| Food suitable for microwave cooking: | ||||||
• | Freezer bag twist |
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| Many kinds of food are suitable for microwave cooking, including fresh or frozen | |||
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| vegetables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, custard, soups, | |
Paper |
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| steamed puddings, preserves, and chutneys can also be cooked in a microwave oven. | ||
• | Plates, cups, |
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| Generally speaking, microwave cooking is ideal for any food that would normally be | |||||
| napkins and |
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| prepared on a hob. Melting butter or chocolate, for example (see the chapter with tips, | |
| kitchen paper |
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| techniques and hints). |
• | Recycled paper |
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| Covering during cooking | |||||
Plastic |
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| To cover the food during cooking is very important, as the evaporated water rises as | ||
• | Containers |
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| steam and contributes to cooking process. Food can be covered in different ways: e.g. | ||
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| Some other plastics may warp or discolour |
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| with a ceramic plate, plastic cover or microwave suitable cling film. | ||
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| at high temperatures. Do not use Melamine |
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| Standing times | ||
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| plastic. |
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| After cooking is over food the standing time is important to allow the temperature to even | |
• | Cling film |
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| out within the food. | ||||
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| touch the food. Take care when removing |
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| the film as hot | steam will escape. |
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• | Freezer bags |
| ✓ ✗ | Only if boilable or |
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| airtight. Prick with a fork, if necessary. |
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Wax or grease- |
| ✓ | Can be used to retain moisture and prevent |
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proof paper |
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| spattering. |
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✓ | : Recommended | ✓✗ | : Use caution | ✗ : Unsafe |
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| English - 31 | |||||
05 COOKWARE GUIDE
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