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Cooking tips
Amount of food
l The
more food you
want to prepare, the
longer it takes. A rule of thumb is that a
double amount of food requires almost
double the time. If one potato takes four
minutes to cook, you need about seven
minutes to cook two potatoes.
l
if you want to cook two meais or contain-
ers of food
at the same time, you can do so
with the Bi-Level Cooking Shelf. For ex-
ample, you can cook two frozen dinners or
reheat two plates of food by placing one on
the shelf and one under the sheff. The DUO
SYSTEMTM heating system will heat both
servings equally.
Starting temperature of food
l
The lower the temperature
of the food
being put into the microwave oven, the
longer it takes to cook. Food at room
temperature will be reheated more quickly
than food at refrigerator temperature.
Composition of food
l
Food with a lot of fat and sugar
will be
heated faster than food containing a lot of
water. Fat and sugar will also reach a higher
temperature than wafer in the cooking
process.
l The
more dense the food,
the longer it
takes to heat. “Very dense” food like meat
takes longer to reheat than lighter, more
porous food like sponge cakes.
Size and shape
l
Smaller pieces of food
will cook faster than
larger pieces and same-shaped pieces of
food cook more evenly than irregularly
shaped foods.
l
With unevenly shaped foods,
the thinner
parts will cook faster than the thicker areas.
Place
the thinner parts of chicken wings and
legs in the center of the dish.
Stirring, turning foods
l
Stirring and turning foods
distributes heat
quickly to the center of the dish and avoids
overcooking at the outer edges of the food.
Covering food
cover food to:
l Reduce splattering
l
Shorten
cooking times
l
Retain
food moisture
All coverings that allow microwaves to pass
through are suitable. (See ‘Utensil materials”
on page 39.)
Releasing pressure in foods
l
Several foods
(for example: baked potatoes,
sausages, egg yolks, and some fruits) are
tightly covered by a skin or membrane. This
can cause the food to burst from steam
building up in them during cooking. To
relieve the pressure and to prevent bursting,
prick
these foods with a fork, cocktail pick or
toothpick.
NOTE:
Food cooked in the CRISPWARETM
Crisper Pan will not burst and does not need
to be pricked.
Using standing time
l
Always allow food to stand
for a while after
cooking. Standing time after defrosting,
cooking, or reheating always improves the
result since the temperature will then be
evenly distributed throughout the food.
l
When cooking in a microwave oven,
food
continues to cook even when the microwave
energy is fumed off. Food is no longer
cooked by microwaves, but if is still being
cooked by the high heat left over from the
microwave oven.
l
The length of the standing time
depends
on the volume and density of the food.
Sometimes if can be as short as the time it
fakes you to remove the food from the oven
and take it to the serving table. However,
with larger, denser food, the standing time
may be as long as 10 minutes. During
standing time, the internal food temperature
will rise as much as 46°F as the food finishes
cooking.
44