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Text excerpt from page 12 (click to view)
2. AG-32D-UK ENGLISH
08/02/2006
12:58
Page 10
Tips & advice
Irregular shaped food
Place the thicker, more compacted end of the food pointing towards the outside. Place vegetables (such as broccoli) with the stalks pointing outward.
Standing time
One of the most important rules of microwave cooking is standing time. Almost all foods that are defrosted, heated or cooked in a microwave oven require standing time. This may be fairly short or quite long. During this time the temperature is balanced and the liquids inside the food are evenly distributed.
Stirring
You need to stir the food because the microwaves heat the outer areas first. Stirring the food balances the temperature and the food heats evenly.
Browning agents
After more than 15 minutes cooking time food acquires a brownness, although this is not comparable to the deep brownness and crispness obtained through conventional cooking. In order to obtain an appetising brown colour you can use browning agents. For the most part they simultaneously act as seasoning agents. In the following table you will find some suggestions for substances you can use as browning agents and some of the uses to which you might put them.
Arranging
Arrange individual portions (pudding moulds, cups or baked potatoes) in a circle on the turntable. Leave space between the portions for the microwave energy to penetrate from all sides.
Turning
Turn medium sized portions, such as burgers and steaks, once during cooking, to reduce cooking time. Large items such as roasts and chickens must be turned because they receive more microwave energy on the uppermost side and could dry out if not turned.
BROWNING AGENT
Melted butter and dried paprika Dried paprika Soya sauce Barbecue and Worcestershire sauce, Gravy Rendered down bacon fat or dried onions Cocoa, chocolate flakes, brown icing, honey and marmalade Poultry
DISH
METHOD
Coat the poultry with the butter/paprika mixture Dust with paprika Coat with the sauce Coat with the sauce Sprinkle pieces of bacon or dried onions on top Sprinkle pieces on top of cakes & desserts or use to glaze
Oven baked dishes - Cheese toasties Meat and poultry Roasts, Rissoles, Small roasted items Oven baked dishes, toasted items, soups, stews Cakes and desserts
Heating
� Ready-prepared meals in aluminium containers should be removed from the aluminium container and heated on a plate or in a dish. � Remove the lids from firmly closed containers. � Food should be covered with microwave cling film, a plate or cover (obtainable from stores), so that the surface does not dry out. Drinks need not be covered. � When boiling liquids such as water, coffee, tea or milk, place a glass stirrer in the container. � If possible, stir large quantities from time to time, to ensure that the temperature is evenly distributed. � The times are for food at a room temperature of 20°C. The heating time for food stored in a refrigerator should be increased slightly. � After heating allow the food to stand for 1-2 minutes, so that the temperature inside the food can be evenly distributed (standing time). � The times given are guidelines which can be varied according to the initial temperature, weight, water content, fat content or the result which you want to achieve.
