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HINTS
• Always place the stems of vegetables – e.g.
caulifl ower, broccoli – toward the outside of the dish.
The stems are tougher than the fl ower, so this will
ensure even cooking.
• Ice-cream containers were made for freezing food and
are not suitable for use in a microwave oven.
• Remember: When melting chocolate in the microwave
oven, it holds its shape until stirred. Heat for 2-2
1
/2
minutes per 100 g on MEDIUM. DO NOT COVER.
• Jams and chutneys are great when made in the
microwave, as they retain their colour and fl avour.
As cooking time is so short, less evaporation occurs.
Therefore pectin or a jam setting agent is required to
make jam set.
• To obtain more juice from oranges, lemons or limes,
prick skin, microwave 30 seconds on HIGH and stand
2 minutes before squeezing.
• Warm jam for a quick glaze. Heat 2-3 tablespoons for
30 seconds on HIGH; strain if necessary while hot.
• Soften cream cheese for dips or beating by removing foil
wrapper and cooking for 1 minute on MEDIUM LOW.
• To melt marshmallows, place 100 g in a large bowl.
Cook for 30 seconds on HIGH.
• To dissolve gelatine, mix 1 teaspoon gelatine with
2 tablespoons water and cook for 20-30 seconds on
HIGH. Stir well.
• To blanch almonds place 100 g in a bowl with 1 cup
of water. Cook for 5 minutes on HIGH.
• If brown sugar becomes hard, simply soften in the
microwave oven. Place a cup at a time in a bowl with
a slice of bread. Cover with plastic wrap and cook for
40 seconds on HIGH.
• Soften 6-8 honey-snap biscuits for 30 seconds on
HIGH. Shape into base of patty dish for quick tartlet
cases.
• Place a chocolate after-dinner mint on top of 6 patty
cakes; arrange cakes evenly on turntable. Cook about
50-60 seconds on HIGH, or until chocolate is soft.
Gently spread chocolate mint evenly over patty cake
for a quick icing.
• To soften honey, remove metal lid from jar and
microwave on HIGH for 30 seconds.
• Stuffed mushrooms are a terrifi c idea. Provided the
fi lling is cooked, twelve mushrooms placed on a layer
of paper towel will take approximately 3 minutes to
heat on HIGH.
• To remove odours, place 1-litre water with slice of lemon
or 1 teaspoon vanilla essence in the microwave.
Cook for 20 minutes on HIGH.
• As microwave cooking time is so quick, food should
be seasoned to taste with herbs and spices after
cooking.
• To peel a tomato, pierce the skin with a fork 3-4 times.
Place on a rack and cook for 45-60 seconds on HIGH.
Stand for 3 minutes before peeling.
• Lightly prick the skin of chicken before cooking. This
prevents the loud popping noises.
• Peeling garlic is made easier by placing a clove in the
microwave for 10 seconds on HIGH.
• Pierce the skin of chicken livers with a fork before
cooking to prevent popping of the internal fat. Cover
with paper towel when cooking.
• The fl avour of wine in food is highlighted with the
short microwave cooking time, so adjust the quantity
to your taste.
• Tomato sauce can be warmed for 30 seconds on HIGH to
give it a pouring consistency. (ensure lid is removed.)
• When cooking sauces in the microwave use less liquid:
the absence of direct heat means sauces do not reduce
as much as stovetop-prepared sauces.
• Rice and pasta cook well in small quantities. Use a
large container to prevent boiling over.
• FOIL. Contrary to popular belief, foil can be used in
the microwave – for shielding, not covering. It must
not come in contact with the walls of the microwave.
Foil directs microwave energy away from delicate
or thin areas of food, toward areas that need more
cooking. It is essential for even defrosting. Place foil
over the thawed sections, allowing the frozen portions
to continue defrosting.
• To enhance the colour and fl avour when roasting
chicken, mix some brown sugar, honey and a little soy
sauce together and brush both sides of poultry before
and during cooking.
• To blanch vegetables for freezing, place 150 g of
vegetables in a dish with 1 tablespoon of water.
Cover and cook on HIGH for
1
/3 of the usual cooking
time. After cooking, immerse immediately in iced water,
package, label, and freeze for up to 3 months.
• Do not add salt to vegetables before cooking, as salt
draws out the moisture and causes vegetables to
toughen.
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