TIPS & ADVICE
STANDING TIME
Keeping to the standing time is one of the most important rules with microwaves. Almost all foods, which are thawed, heated or cooked in the microwave, require a certain amount of time to stand, during which temperature equalisation takes place and the moisture in the food is evenly distributed.
BROWNING AGENTS
After more than 15 minutes cooking time food
acquires a brownness, although this is not comparable to the deep brownness and crispness obtained through conventional cooking. In order to obtain an appetising brown colour you can use browning agents. For the most part they simultaneously act as seasoning agents. In the following table you will find some suggestions for substances you might use for browning and some of the uses to which you might put them.
BROWNING AGENT | DISH | METHOD |
Melted butter and dried paprika
Dried paprika
Soya sauce
Barbecue and Worcestershire sauce, Gravy
Rendered down bacon fat or dried onions
Cocoa, chocolate flakes, brown icing, honey and marmalade
Poultry
Oven baked dishes"Cheese toasties"
Meat and poultry
Roasts, Rissoles, Small roasted items
Oven baked dishes, toasted items, soups, stews Cakes and desserts
Coat the poultry with the butter/paprika mixture Dust with paprika
Coat with the sauce
Coat with the sauce
Sprinkle pieces of bacon or dried onions on top Sprinkle pieces on top of cakes and desserts or use to glaze
HEATING
●
●Remove the lids from firmly closed containers.
●Food should be covered with microwave cling film, a plate or cover (obtainable from stores), so that the surface does not dry out. Drinks need not be covered.
●When boiling liquids such as water, coffee, tea or milk, place a glass stirrer in the container.
●If possible, stir large quantities from time to time, to ensure that the temperature is evenly distributed.
●The times are for food at a room temperature of 20° C. The heating time for food stored in a refrigerator should be increased slightly.
●After heating allow the food to stand for
●The times given are guidelines, which can be varied according to the initial temperature, weight, water content, fat content or the result which you wish to achieve.
THAWING
Your microwave is ideal for thawing. Thawing times are usually considerably shorter than in traditional methods of thawing.
Here are a few tips. Take the frozen item out of its packaging and place on a plate for thawing.
BOXES AND CONTAINERS
Boxes and containers suitable for microwaves are particularly good for thawing and heating food, since they can withstand temperatures in a deep freeze (down to approx.
COVERING
Cover thin parts with small strips of aluminium foil before thawing. Thawed or warm parts should likewise be covered with aluminium strips during thawing. This stops the thin parts becoming too hot while thicker parts are still frozen.
CORRECT SETTING
It is better to choose a setting which is too low rather than one which is too high. By so doing you will ensure that the food thaws evenly.
If the microwave setting is too high, the surface of the food will already have begun to cook while the inside is still frozen.
ENGLISH
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