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OPERATION
Factors that affect the cooking process
Basic techniques
•
When defrosting irregularly shaped food, halfway through
the defrosting time you can cover or wrap the thin parts with
aluminium foil.
•
The temperature of the ingredients affects the cooking times. A
cold meal will require a longer cooking time than a meal that is
already at room temperature.
•
Light, delicate foods cook more quickly than heavy, solid foods,
such as stews and rolled meats. Take care when cooking light,
delicate foods. The edges quickly become dry and tough.
•
Small pieces of food are heated more evenly if you place them
separately in the microwave, preferably in a circle.
•
Bones and fat conduct heat better than meat. Covering chicken
legs and wings with aluminium foil prevents burning these parts.
•
Microwaves penetrate food to a depth of about 3 cm. The centre
of thick foods is heated as a result of heat from the heated part
(the outside) spreading to the inside.
•
Meat and poultry that is cooked in the microwave for more than
about 15 minutes becomes lightly browned. Any food cooked for
a shorter time can be rubbed beforehand with a 'browning' sauce,
such as Worcestershire sauce, soya bean oil or barbecue sauce.
•
Greaseproof paper prevents splattering. It also retains heat better.
Arranging food
•
Place thicker pieces on the edge on the turntable. Foods placed on
the edge of the turntable receive the most microwaves.
Stirring
•
By stirring dishes regularly you distribute the heat stored in them.
Always stir from outside to inside, since the outside of the dish
always becomes hot first.
Turning
•
Turn large, thick foods frequently. They then cook more evenly
and quickly.
EN 19
Cooking tips
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