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COOKING TIPS
Factors that affect the cooking process
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The temperature of the ingredients affects the cooking times. A cold meal will require a
longer cooking time than a meal that is already at room temperature.
•
Light, delicate foods cook more quickly than heavy, solid foods, such as stews and rolled
meats. Take care when cooking light, delicate foods. The edges quickly become dry and
tough.
•
Small pieces of food are heated more evenly if you place them separately in the microwave,
preferably in a circle.
•
When using microwave-/combi microwave functions, first position the round wire rack on
the turntable and then place the dish on the wire rack. This way, the heat can circulate
properly and your dish will be done in no time.
•
Bones and fat conduct heat better than meat. Covering chicken legs and wings with
aluminium foil prevents burning these parts.
•
Microwaves penetrate food to a depth of about 3 cm. The centre of thick foods is heated
as a result of heat from the heated part (the outside) spreading to the inside.
•
Meat and poultry that is cooked in the microwave for more than about 15 minutes becomes
lightly browned. Any food cooked for a shorter time can be rubbed beforehand with a
'browning' sauce, such as Worcestershire sauce, soya bean oil or barbecue sauce.
•
Greaseproof paper prevents splattering. It also retains heat better.
Basic techniques
Arranging food
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Place thicker pieces on the edge on the turntable. Foods placed on the edge of the
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turntable receive the most microwaves.
Stirring
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By stirring dishes regularly you distribute the heat stored in them. Always stir from
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outside to inside, since the outside of the dish always becomes hot first.
Turning
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Turn large, thick foods frequently. They then cook more evenly and quickly.
▷
•
Pricking
Foods with a skin or shell, such as egg yolks, shellfish and fruit, burst in the microwave.
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You can prevent this by pricking them a few times with a fork or skewer beforehand.
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Checking
Foods cook quickly. You should therefore check them frequently. Take food out of the
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microwave just before it is done.
•
Standing
Once you have taken it out of the microwave, let the food stand covered for, in general,
▷
3 to 10 minutes. The food continues to cook. Foods that have a dry crust, such as
cake, should not be covered.
EN 25
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