41

DEFROSTING

Thawing food, especially meats, using the microwave
oven is not only faster than any other method but it can
also give better results.
Once frozen meat is thawed, it begins to lose its juices.
With a microwave oven you can thaw meat just before
you plan to cook it, thus preserving the quality.
Microwave thawing doesn't mean a lot of fuss, but some
attention is needed to make sure that parts of food do not
start to cook before the centre is thawed. MEDIUM LOW
is fast enough to be convenient but gentle enough to give
good results.
POULTRY
Start thawing poultry breast-side down; shield warm
areas and turn over after half the time. Let poultry stand
30 to 60 minutes after thawing, until giblets and neck can
be removed and breast meat under wings is
completely thawed.
CUTS OF MEAT
Break up or separate minced beef, cubed meat, chicken
pieces or fish fillets after one-third of thawing time.
Remove any thawed pieces. Place remainder in baking
dish to complete thawing. Turn over roasts, steaks, chops
or chicken. Separate as soon as possible.
JOINTS
Turn over large roasts after half the time. As you turn,
touch the meat to find warm areas and shield these with
small pieces of foil. Let roast stand 30 to 45 minutes after
defrosting time. Thaw meats and poultry only until they
can be pierced in the centre with a skewer. Surface or
cavity should feel cool but not icy. Cook as soon as
possible to prevent loss of juices.

REHEATING

Foods reheated in the microwave oven taste freshly
cooked, not reheated. Suit the power level to the food. A
bowl of leftover vegetables can be reheated at HIGH,
while lasagne, which contains sensitive cheese and
cannot be stirred, should be reheated at MEDIUM HIGH
or MEDIUM.
CASSEROLES
Cover dish tightly. Stir several times during reheating,
especially if casserole has been refrigerated. If casserole
cannot be stirred, reheat at MEDIUM.
MEATS
Medium to thin slices reheat best. Cover meat with
sauce or gravy. Cover with microwave plastic wrap to
hold in heat. Reheat on MEDIUM.
PLATES OF FOOD
Arrange food with thickest parts of meat and bulky
vegetables to outside of the plate. Place quick-to-heat
foods in the centre. Cover with microwave plastic wrap.
VEGETABLES
Wrap large, whole vegetable in microwave plastic wrap.
Cover dishes of vegetables and stir during reheating, if
possible.

TOASTING

ALMONDS
Place 100 g almonds in a glass dish; cook for 3-31/2
minutes on HIGH, or until golden brown. Stir almonds
every minute during cooking.
SESAME SEEDS
Place 1/4 cup sesame seeds in a glass bowl; cook for 2-3
minutes on HIGH, or until golden. Stir every minute.

RECONSTITUTING DRIED FOODS

DRIED FRUITS
Place 1 cup of fruit in a bowl, cover with cold water,
and cook for 41/2-5 minutes on HIGH. Stand covered for
5 minutes before using.
GENERAL INFORMATIONGLOSSARY OF TERMS
1 tablespoon = 20 mL
1 teaspoon = 5 mL
1/2 teaspoon = 2.5 mL
1/4 teaspoon = 1.25 mL
1 cup = 250 mL = 8 fl. oz.
1/2 cup = 125 mL = 4 fl. oz.
1/3 cup = 80 mL =
2.5 fl. oz.
1/4 cup = 60 mL = 2 fl. oz.
Metric Imperial
Cups
SPOON MEASURES
LIQUID MEASURES
CUP MEASURES
1 cup flour 140 g 41/2 oz.
1 cup sugar 250 g 8 oz.
1 cup brown sugar 185 g 6 oz.
1 cup icing sugar 185 g 6 oz.
1 cup butter/margarine 250 g 8 oz.
1 cup honey/golden syrup 375 g 12 oz.
1 cup fresh breadcrumbs 60 g 2 oz.
1 cup crushed biscuits 125 g 4 oz.
1 cup uncooked rice 220 g 7 oz.
1 cup mixed fruit 185 g 6 oz.
1 cup chopped nuts 125 g 4 oz.
1 cup coconut 90 g 3 oz.
Metric
15 g = 1/2 oz.
30 g = 1 oz.
60 g = 2 oz.
90 g = 3 oz.
125 g = 4 oz.
185 g = 6 oz.
250 g = 8 oz.
500 g = 1 lb.
1000 g = 2 lb.
Metric Imperial
DRY INGREDIENTS
(1 kg)
NOTE
• Recipes in this book use standard metric equipment
approved by the Australian Standards Association.
•All spoon and cup measures are level.
•All recipes in this book that include eggs require 55 g
unless otherwise specified.
Imperial