Sharp R-2V58 Arrangement, Covering, Turning, Piercing, Shielding, Stirring, Standing Time, Size

THE ARRANGEMENT

Arrange foods carefully. Place thickest areas toward outside of dish.

3.COVERING

Cover foods in the microwave if you would normally cover the food in your ordinarv oven, or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating.

Use to cover foods:

2.TURNING

Foods such as poultry and joints of meat should be turned over after half the cooking time.

4.PIERCING

Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane

to allow steam to escape.

p

TOMATOEGG

PLASTIC WRAP

5.SHIELDING

Shield using small pieces of aluminium foil to shield thin fish and poultry or edges of cakes to prevent overcooking.

7. STIRRING	FISH -	CHICKEN
Stirfoodsfrom	the	outside to the centre of the dish, once
cookinq if possible.
Eg. Casserbles	and	Sauces.

PAPER TOWEL

areas of meat,

or twiceduring

6. STANDING TIME

Standing time is important. After cooking or defrosting ensure adequate standing time. This allows the food to continue cooking or heating. Refer

to cooking guides for each menu or according to manufacturers instruc- tions.

8SIZE

Small pieces cook faster than large ones. To speed cooking, cut pieces

smaller than 5 cm so microwaves can penetrate to the centre from all sides. For even cooking, make all the pieces the same size.

9DENSITY

Thedepth to which microwaves penetrate food varies depending on the food’s density. Porous foods like minced beef or mashed potatoes

microwave faster than dense ones like steak or whole potatoes.

11 STARTING TEMPERATURE

Frozen or refrigerated food takes longer to heat than food at room

temperature. Cooking times in this book are based on normal storage

temperatures. Since rooms, refrigerators and freezers differ in temper-

ature, check for doneness at the minimum time. ,-

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By:‘/ i ,’

13.CONDENSATIONHI. ’

Condensation is a normal part of microwave cooking. The humidity and

moisture in food will influence the amount of condensation in the oven.

Generally, covered foods will not cause as much condensation as

uncovered foods. Ensure that the ventilation openings are not blocked.

10 FAT AND BONE

Marbling within meat, or a thin, even layer of fat on a roast, speeds

cooking. Large fatty areas or excess drippings in dish attract energy away from meat, and slows cooking. Centre bones do not affect cooking, but bone on the side of meat conducts heat to the areas next to it.

12.QUANTITY

Microwave cooking times are directly related to the amount of food in the oven. Because energy is absorbed by the food itself, one potato or a single piece of chicken cooks rapidly. When the energy is divided among several items, cooking takes more time.