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2.7 USING THE MICROWAVE-ONLY FUNCTION FOR COOKING
SOUPS AND RICE
Soups or broth usually require a smaller amount of liquid because the evaporation in microwave ovens is rather
limited. Because it is a dehydrating agent, salt must be added only when the cooking is finished or during the
standing time.
It is correct to say that the temperature required for cooking rice in a microwave oven (as is true also for pasta)
is more or less the same as that needed to cook this foodstuff over a burner on a regular stove. The advantage
of preparing a risotto dish in a microwave oven lies in the fact that you do not have to stir the rice constantly
(two or three times is enough).
The ingredients are placed in a container suitable for microwave ovens and covered with plastic wrap (for about
300 gr. of rice, you need 750 gr. of broth with the oven programmed at top power for about 12 to 15 minutes).
In addition, the rice will not stick to the bottom of its container and, since it can be cooked in a tureen or some
other such receptacle to be brought to the table, you will not have to transfer that rice to a serving plate.
MEATS
When using the microwave-only function to cook meat, you should cover the meat with plastic wrap made for
microwave oven use; in this way, the heat is distributed better and you will prevent the loss of juices that often
leads to dried-up and stringy meat. This oven function is suitable for making stews, goulash, chicken breasts,
etc. To prepare roasts and skewered meat dishes (among others), you must use the combined function.
FISH
In a microwave oven, fish can be prepared very quickly and with excellent results. You can season it with a little
oil or butter (or not season it at all, if you so prefer). Cover the fish with clear-sheet. The skin is to be slit, of
course, and filleted fish must be placed in a uniform fashion. We recommend that you not use this oven to cook
fish which has been dipped in egg batter.
GREENS AND VEGETABLES
Greens and vegetables cooked in a microwave oven retain more of their colour and nutritional value than when
cooked in traditional ovens. Before cooking greens and vegetables, wash and clean them.
Larger-sized varieties of this category are to be cut up into uniform pieces.
Per every 500 gr. of greens or vegetables add about 5 teaspoons of water (fibre-type vegetables need more
water).
Greens and vegetables must always be covered with plastic wrap.
Stir greens and vegetables at least once at the halfway point. Add a little salt only at the end.