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GB-21
TIPS AND TECHNIQUES
ENGLISH
COVERING
Covering ensures that the
moisture is retained in the food
and the cooking time is
shortened. Cover the dish with a
cover, microwave foil or a
special lid. Do not cover foods on which a crust
should form, e.g. roasts or chicken. The rule is that
foods which are covered in a conventional cooker
should also be covered in a microwave oven.
Foods that are cooked without a cover in the
cooker can also be cooked without a cover in the
microwave.
IRREGULAR SECTIONS
Place the thicker or more
compact side outwards. Lay
vegetables (e.g. broccoli) with
their stems outwards. Thicker
sections require a longer cooking
time and acquire more microwave energy on the
outer sides with the result that the food cooks
evenly.
STIRRING
Stirring food is necessary as the
microwaves initially heat the
outer areas. The temperature is
balanced as a result and the
food is heated evenly.
ARRANGING
Arrange several individual portions (e.g. pudding
bowls, cups or jacket potatoes) in a ring on the
revolving plate. Leave space between the portions so
that the microwave energy can penetrate from all
sides.
TURNING
Turn medium-sized portions such as hamburgers
and steaks once during the cooking process to
shorten the cooking time. Large portions such as
roasts and chicken must be turned as the side
facing upward acquires more microwave energy
and could dry out if it is not turned.
STANDING TIME
Respect for standing time is one
of the most important rules for
microwave use. Almost all foods
that are thawed, heated or
cooked in a microwave require a
shorter or longer standing time during which the
temperature becomes balanced and the liquid can
be distributed evenly in the food.
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