10
Basic rules for correct cooking with a microwave oven
1) In order to set cooking times correctly, remember (in referring to the charts on the following pages)
that when you increase the amount of foodstuffs the cooking time must likewise be proportionately
increased and vice-versa. It is important to respect the “standing” times: standing time means that
period during which the food must be left to “rest” after being cooked so as to allow an even
greater spreading of the temperature within. The temperature of meat, for example, will rise about
5°-8° C. (approx. 9°-15° F.) during the standing time. Standing times may be observed either
inside or outside the oven.
2) One of the main things you must do is stir the food where appropriate several times while it is
being cooked. This helps distribute the heat more uniformly and thus shortens the cooking time.
3) It is also advisable to turn the foodstuff over where appropriate during its cooking process: this applies
especially for meat, whether it is in large pieces (roasts, whole chickens, etc.) or small (chicken breasts,
etc.).
4) Foods with a skin, shell or peel (e.g., apples, potatoes, tomatoes, frankfurters, fish) must be
pierced with a fork or sharp knife in several points so as to allow steam to escape and pre-
vent exploding.
5) If you are preparing a large number of portions of the same food item (e.g., boiled potatoes),
place them in a large dish to allow uniform cooking.
6) The lower the temperature at which a foodstuff is placed in a microwave oven, the longer the
cooking time required. Food having a room temperature will cook more quickly than food having
a refrigerator temperature.
7) Always cook by placing the food container in the centre of the turntable.
8) It is perfectly normal for condensation to form inside the oven and near the air outlet. To reduce such
condensation, cover the foodstuffs with clear-film, wax paper, a glass lid or simply an overturned
plate. Foods having a water content (e.g., greens and vegetables) cook better when covered. The
covering of food also helps keep the oven clean on the inside. Make sure when using clear films that
they are suitable for microwave use.
Microwaves consist of electromagnetic radiation
found in nature under the form of light waves
(e.g., sunlight). Inside the oven, these waves
penetrate food from all directions and heat up the
water, fatty and sugar molecules.
Heat is produced very quickly only in the food
itself, whereas the container being used warms
up indirectly by means of heat given off by the
heated food. This prevents food from sticking to
its container, so you can use very little fatty sub-
stance or, in some cases, no fat at all during the
cooking process.
Therefore cooking in a microwave oven is con-
sidered to be healthy and good for one’s diet.
And in contrast to traditional methods, cooking
in a microwave foodstuffs are less dehydrated,
lose less of their nutritional value, and retain
more of their original flavour.
ADVICE ON USING YOUR OVEN CORRECTLY
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