TIME SETTINGS
In general the thawing, heating and cooking times are significantly shorter than when using a conventional cooker or oven. For this reason you should adhere to the recommended times given in this cookery book. It is better to set the times too short, rather than too long. Test the food after it has been cooked. It is better to have to cook something for a little longer than to overcook it.
INITIAL TEMPERATURES
Thawing, heating and cooking times are dependent upon the initial temperature of the food.
For heating and cooking, normal storage temperatures are assumed (refrigerator temperature approx. 5° C, room temperature approx. 20° C). For thawing the temperature of the deep freeze is assumed to be - 18° C.
COOKING TIMES
All the times given in this cookery book are guidelines, which can be varied according to the initial temperature, weight and condition of the food (water or fat content etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its individual flavour better than it does when conventional preparation methods are used. For this reason you should use salt very sparingly and normally add it only after cooking. Salt absorbs liquid and dries out the outer layer of the food. Herbs and spices can be used as normal.
ADDITION OF WATER
Vegetables and other foods with a high water content can be cooked in their own juice or with the addition of a little water. This ensures that many vitamins and minerals are preserved.
FOOD IN SKINS OR SHELLS
Food such as sausages, chickens, chicken legs, baked potatoes, tomatoes, apples, egg yolks or such like should be pricked or pierced with a fork or small wooden skewer. This will enable the steam which forms to dissipate without splitting the skin or shell.
TIPS AND ADVICE |
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LARGE AND SMALL QUANTITIES |
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Microwave times are directly dependent upon the |
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amount of food which you would like to thaw, heat |
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or cook. This means that small portions cook more |
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quickly than larger ones. |
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As a rule of thumb: |
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TWICE THE AMOUNT = ALMOST TWICE THE TIME |
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HALF THE AMOUNT = HALF THE TIME |
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DEEP AND SHALLOW CONTAINERS |
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Both containers have the same capacity, but the |
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cooking time is longer for the deeper one. You |
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should therefore choose as flat a container as |
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possible with a large surface area. Only use deep |
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containers for dishes where there is a danger of |
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overcooking, e.g. for noodles, rice, milk etc.. |
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ROUND AND OVAL CONTAINERS |
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Food cooks more evenly in round or oval |
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containers than in containers with corners, since |
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the microwave energy concentrates in the corners |
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and the food in these areas could become |
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overcooked. |
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COVERING |
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Covering the food retains the moisture within it and |
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shortens the cooking time. Use a lid, microwave |
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foil or a cover. Foods which are to be crispy, e.g. |
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roasts or chickens, should not be covered. |
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As a general rule, whatever would be covered in a |
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conventional oven should also be covered in a |
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microwave oven. Whatever would be uncovered |
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in an ordinary oven can also be left uncovered in |
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a microwave oven. |
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TURNING |
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steaks, should be turned over once during cooking, |
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in order to shorten the cooking process. Large |
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items, such as roasts and chickens, must be turned, |
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since the upper side receives more microwave |
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energy and could dry out if not turned. |
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STANDING TIME |
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Keeping to the standing time is one of the most |
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important rules with microwaves. Almost all foods, | ENGLISH | |
which are thawed, heated or cooked in the | ||
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microwave, require a certain amount of time to |
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stand, during which temperature equalisation takes |
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place and the moisture in the food is evenly |
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distributed. |
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