Publicité
Les langues disponibles
Les langues disponibles
OPERATION
EN 12
Basic techniques
Positioning
Place thicker pieces on the outside of the turntable. Dishes placed
on the outside of the turntable receive the most microwaves.
Stirring
Stirring dishes regularly distributes the stored heat. Always stir from
the outside in, since the outside of the dish always heats up first.
Turning over
Large, thick dishes should be turned over regularly. They then cook
more evenly and quickly.
Piercing
Food with a skin or shell bursts open in the microwave, such as
egg yolks, seafood and fruit. Prevent this by pricking it before
cooking a few times with a fork or satay stick.
Checking
Dishes cook quickly. That's why you should check them regularly.
Take them out of the microwave just before they're ready.
Continued cooking
In general, allow dishes to stand covered for 3 to 10 minutes after
removing them from the microwave. The dishes continue to cook.
Don't cover dishes with a dry crust, such as cake.
Freezing
When freezing food you should take defrosting in the microwave
into account, by not using aluminium foil or trays and by freezing in
flat portions.
Cooking vegetables
•
If possible, always use fresh vegetables. If vegetables have
become a little limp because they've been left for too long, you
can place them in cold water for a while so that they absorb
moisture.
•
Use a large dish to cook vegetables, so that the layer covering
the dish base is not too thick.
•
Do not add any more water to vegetables than that remaining
after rinsing.
Publicité
