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37 / 90 ENOver The Range Microwave Oven / User Manual
FLUID MEASUREMENTS
1 c 8 fl oz 240 ml
1 pt 16 fl oz
(UK 20 fl oz)
480 ml
(UK 560 ml)
1 q 32 fl oz
(UK 40 fl oz)
960 ml
(UK 1120 ml)
1 g 128 fl oz
(UK 160 fl oz)
3840 ml
(UK 4500 ml)
Cooking Techniques
Standing Time
Dense foods e.g., meat, jacket potatoes and
cakes, require standing time (inside or outside
of the oven) after cooking, to allow heat to finish
conducting to cook the center completely. Wrap
meat joints and jacket potatoes in aluminum foil
while standing. Meat joints need approx. 10-15
minutes, jacket potatoes 5 minutes. Other foods
such as plated meals, vegetables, fish, etc. re-
quire 2-5 minutes standing. After defrosting food,
standing time should also be allowed. If food is
not cooked after standing time, return to the oven
and cook for additional time.
Moisture Content
Many fresh foods e.g., vegetables and fruit, vary
in their moisture content throughout the season,
particularly jacket potatoes. For this reason,
cooking times may have to be adjusted. Dry in-
gredients e.g., rice and pasta, can dry out during
storage so cooking times may differ.
Density
Porous airy foods heat more quickly than dense
heavy foods.
Cling Film
Cling film helps keep the food moist and the
trapped steam assists in speeding up cooking
times. Pierce before cooking to allow excess
steam to escape. Always take care when remov-
ing cling film from a dish as the buildup of steam
will be very hot.
Shape
Even shapes cook evenly. Food cooks better by
microwave when in a round container rather than
square.
Spacing
Foods cook more quickly and evenly if spaced
apart. NEVER pile foods on top of each other.
Starting Temperature
The colder the food, the longer it takes to heat
up. Food from a fridge takes longer to reheat than
food at room temperature.
Liquids
All liquids must be stirred before and during heat-
ing. Water especially must be stirred before and
during heating, to avoid eruption. Do not heat liq-
uids that have previously been boiled. DO NOT
OVERHEAT.
Turning & Stirring
Some foods require stirring during cooking. Meat
and poultry should be turned after half the cook-
ing time.
Arranging
Individual foods e.g., chicken portions or chops,
should be placed on a dish so that the thicker
parts are toward the outside.
COOKING INSTRUCTIONS10
TINSEB594MRR0_BOTR30102SS_Blomberg OTR_User Manual.indd 37TINSEB594MRR0_BOTR30102SS_Blomberg OTR_User Manual.indd 37 10/5/20 11:51 AM10/5/20 11:51 AM
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