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Text excerpt from page 13 (click to view)
TIPS & ADVICE
COVERING THE FOOD
By covering the food as it cooks moisture is retained and cooking time is reduced. Use a lid, microwave film, or cover. Do not cover food that should have a crispy surface, such as roast meat or chicken. As a rule if you would cover it in a conventional oven, cover it in the microwave. If you would cook it in a conventional oven without a cover, you can cook it without a cover in the microwave.
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.
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.
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.
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 par t 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 por tions for the microwave energy to penetrate from all sides.
BROWNING AGENT
Melted butter and dried paprika Poultry
DISH
METHOD
Coat the poultry with the butter/paprika mixture Dried paprika Oven baked dishes - Cheese toasties Dust with paprika Soya sauce Meat and poultry Coat with the sauce Barbecue and Worcestershire sauce, Gravy Roasts, Rissoles, Small roasted items Coat with the sauce Rendered down bacon fat or dried onions Oven baked dishes, toasted items, Sprinkle pieces of bacon or soups, stews dried onions on top Cocoa, chocolate flakes, brown icing, honey and Cakes and desserts Sprinkle pieces on top of cakes marmalade & desserts or use to glaze
