Factors That Influence The Cooking Process - ETNA SM344RVS Mode D'emploi

COOKING TIPS

Factors that influence the cooking process

• The temperature of the ingredients influences the cooking time.
A cold meal needs more cooking time than a meal at room
temperature.
• Lighter, porous dishes cook faster than heavier and solid dishes,
such as stews or rolled meats. Take care in cooking light, porous
dishes.
The edges will quickly become dry and tough.
• Smaller dishes are warmed more evenly if you place them in the
microwave separate from each other, preferably in a circle.
• First place the round grille on the turning plate. Then place the
dish on the round grille. In this way the heat can circulate properly
and your dish will be ready quickly.
• Bones and fat conduct heat better than meat. Aluminium foil
blocks the microwaves. By covering thinner areas of dishes (such
as chicken legs and wings) you prevent them from cooking too
quickly.
• Microwaves penetrate approximately 3 cm into the food. The
core of denser dishes will be heated when the heat of the heated
section (the outside) spreads to the inside.
• Meat and poultry that are cooked for longer than around 15
minutes in the microwave, will become slightly brown. If dishes are
to be cooked for a shorter period of time, first rub in a 'browning'
sauce, such as Worcestershire sauce, soy sauce or barbecue
sauce.
• Grease-proof paper prevents spattering and helps retain the heat.
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