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RECIPES
When creating a recipe, all the variables mentioned earlier should be
considered. The microwaves and the air speed are both critical factors for a
successful preparation.
To get faster results in the recipe creation, we suggest beginning
programming at 1/10 of the total time of preparation used in a conventional
process.
The microwave effect is more eļ¬cient at the beginning of processes. For
frozen products, work with two or three steps, so that at the beginning of the
process the product is thawed with lower microwave levels and at the end of the
process the color and crispness are obtained.
Later, combine the air speed variations to reach the desired crispness and
color. Remember, the air also transmits heat to the food so keep that in mind
when setting blower percentage. The food's weight, size, and shape are
critical when setting the total cook time.
The following information is critical when creating a new recipe:
a)
The initial temperature of the product will change the desired results if the
following conditions are not considered: preheating and meal condition
(refrigerated, frozen or in room temperature)
b)
The size and/or weight variation of the meal has to be considered when
programing a standard recipe.
c)
Only use containers approved for a microwave oven to prevent any damage
and that the product gets properly cooked.
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