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English Cookbook
Arabic Operating
Instructions
- En-12 -
Microwave Cooking Techniques
Dish Size
Follow the dish sizes given in the
recipes, as these affect the cooking
times. A quantity of food spread in a
bigger dish cooks more quickly.
Standing Time
Dense foods e.g. meat, jacket
potatoes and cakes, require
STANDING TIME (inside or outside
of the oven) after cooking, to allow
heat to finish conducting to cook the
centre completely.
Meat Joints
Stand 15 mins. wrapped in tin foil.
Jacket Potatoes
Stand 10 mins. wrapped in tin foil.
Light Cakes
Stand 5 mins. before removing from
dish.
Rich dense Cakes
Stand 15-20 mins.
Cling Film
Cling film helps keep the food moist
and the trapped steam assists in
speeding up cooking times.
However, it should be pierced before
cooking, to allow excess steam to
escape. Always take care when
removing cling film from a dish as
the build-up of steam will be very
hot. Always purchase cling film that
states on the packet “suitable for
microwave cooking” and use as a
covering only. Do not line dishes with
cling film.
Quantity
Small quantities cook faster than
large quantities, also small meals will
reheat quicker than large portions.
If food is not cooked after
STANDING TIME, return to oven and
cook for additional time.
Moisture Content
Many fresh foods e.g. vegetables
and fruit, vary in their moisture
content throughout the season-
jacket potatoes are a particular
example of this. For this reason
cooking times may have to be
adjusted throughout the year. Dry
ingredients e.g. rice, pasta, can dry
out further during storage and
cooking times may differ from
ingredients freshly purchased.
Density
Porous airy foods heat quicker than
dense heavy foods.
Fish
Stand 2-5 mins.
Egg Dishes
Stand 2-3 mins.
Precooked Convenience Food
Stand for 5 mins.
Plated Meals
Stand for 2-5 mins.
Vegetables
Boiled potatoes benefit from
standing 1-2 mins., however most
other types can be served
immediately.
Piercing
The skin or membrane on some
foods will cause steam to build up
during cooking. These foods must be
pierced or a strip of skin should be
peeled before cooking to allow the
steam to escape. Eggs, potatoes,
apples, sausages etc, will all need to
be pierced before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN
THEIR SHELLS.