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Cooking with microwaves only
White meat and pieces of poultry cook perfectly
using microwaves, and this is certainly the
quickest method of cooking them. Microwave
cooking is particularly useful for small pieces of
meat or poultry which will be served in sauce,
or to quickly finish cooking a fricasse or meat
cooked on the barbecue.
Container and accessories:
Place the pieces of meat in a dish which is
microwave safe on the glass tray.
Lid:
It is recommended to cover the meat with a lid
or cling film in order to speed up the cooking
process and stop it spitting. It is normal to find a
lot of liquid in the dish after cooking. The speed
of microwave cooking and the lack of radiant
heat does not allow this liquid to evaporate as it
does in traditional cooking. The loss of weight is
not greater than it is for traditional cooking.
Standing time:
After cooking using either Automatic or manual
mode, it is important to cover the meat and
allow it to stand
out of the oven
for 10 to 15
min, to allow
the cooking to
finish and the
temperature to
even out.
Stews and slow-cooked dishes
It is possible to cook stews using microwaves
only or combined cooking with microwaves, but
it will not be any quicker than using a traditional
cooking method. However, the meat will not
stick to the bottom of the container, and less
energy will be used. Use Pyrex or ovenproof
porcelain casseroles with lids.
BEFORE: the vegetables should be cut into
equal pieces and precooked. For many stew
recipes, it is necessary to flour the pieces of
meat to ensure the sauce sticks to them.
DURING cooking, it is essential that the pieces
of meat stay immersed in the liquid using a
saucer or upside-down plate (to prevent the
meat from drying out). As stews take a long
time to cook and there can be a lot of
evaporation, do not hesitate to add more liquid
during cooking if necessary.
Cover the container
with a lid in order to
limit evaporation.
Bring the stew to
the boil at MAX for
10 to 15 minutes
then continue the
cooking for the
required time using Combination cooking with
CONVECTION HEAT 170°C + 250W. It is not
necessary to preheat the oven for this second
stage.