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English Cookbook
- En-13 -
Microwave Cooking Techniques
Covering
Cover foods with microwave cling
film or a self-fitting lid. Cover fish,
vegetables, casseroles, soups. Do
not cover cakes, sauces, jacket
potatoes, pastry items.
Turning and Stirring
Some foods require stirring during
cooking. Meat and poultry should be
turned after half the cooking time. All
liquid must be stirred before and
during heating. Water, especially
must be stirred before and during
heating, to avoid eruption.
Starting Temperature
The colder the food, the longer it
takes to heat up. Food from a fridge
takes longer to reheat than food at
room temperature.
Shape
Even shapes cook evenly. Food
cooks better by microwaves when in
a round container rather than a
square one.
Spacing
Foods cook more quickly and evenly
if spaced apart. NEVER pile foods
on top of each other.
Arranging
Individual foods e.g. chicken portions
or chops, should be placed on a dish
so that the thicker parts are on the
outside.
It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAM
has been used (just as you would check food cooked in a convectional oven). Return the food to the oven for
further cooking if necessary.
Checking Food