Zanussi ZM266ST Tips & Advice, Before You Start, Setting The Cooking Time, Starting Temperature

TIPS & ADVICE

BEFORE YOU START...

To make it as easy as possible to use the microwave oven, we have put together a few hints and tips for you.

Only switch on the oven when the food is already inside.

SETTING THE COOKING TIME

Defrosting, re-heating and cooking times are generally much shorter than in a conventional oven or hob. So you will need to consult this book for the recommended cooking times. It is better to set shorter rather than longer cooking times. Always test the food after the cooking time has elapsed. It is better to then continue cooking it for a little longer, than to have overcooked food.

STARTING TEMPERATURE

Defrosting, re-heating and cooking times depend on the temperature of the food when you start. For example, deep-frozen and refrigerated food will need longer than food that is at room temperature. Standard storage temperatures of food are assumed for re-heating and cooking times (refrigerator temperature of 5° C, room temperature of approximately 20° C). For defrosting food a starting temperature of approximately -18° C is assumed.

Cook popcorn only in special microwave safe containers. Refer exactly to the manufacturer’s instructions. Do not use a normal paper or glass container.

ALL INDICATED COOKING TIMES...

are guidelines only. Cooking times may vary depending on starting temperature, the weight and composition (water, fat content, etc) of the food.

SALT, HERBS AND SPICES

Food cooked in the microwave oven retains its taste better than with conventional cooking methods. Use salt sparingly and as a rule only add salt after the food has cooked. Salt binds liquids and dries out the surface of food. Herbs and spices can be used as normal.

TESTING THE FOOD

You can test whether food is cooked in the same way as conventional cookery.

•Using a food thermometer. After cooking or re- heating all foods have a certain internal temperature. You can use a food thermometer to test whether the food is hot enough, or ‘done’.

•Using a fork. Test fish with a fork. If the flesh is not transparent and comes off the bone easily, it is done. If it is overcooked, it will be brittle and dry.

•Wooden skewer. Test cakes and bread by sticking in a wooden skewer. If the skewer comes out clean and dry, the food is ready.

Do not cook e g g s in their unbroken shells. Pressure builds up inside the shell and this may result in the egg exploding. Prick the yolk before you cook it.

Do not heat oil or fat for deep- fr ying inside the microwave oven. It is impossible to control the temperature of the oil and it may suddenly splash out of the pan.

Do not heat sealed containers such as jars or tins. The pressure inside the container could cause the container to explode. (The exception is when you are making preserves).

WORKING OUT COOKING TIMES USING THE FOOD THERMOMETER

After it has cooked, every drink or item of food has a certain internal temperature. When it is reached the cooking can be stopped, and the result will be good. You can test the internal temperature with a food thermometer. The temperature chart on the next page gives most of the important temperatures.

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