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General guidelines
Standing time
Dense foods e.g. meat, jacket potatoes and
cakes, require a STANDING TIME (inside or
outside of the oven) after cook ing, to allow
heat to finish con ducting to cook the centre
completely.
Jacket Potato
Stand 5 mins. wrapped in aluminium
foil after cooking by microwave only.
Fish
Stand 2-3 mins.
Egg Dishes
Stand 1-2 mins.
Precooked
Convenience Food
Stand for 1-2 mins.
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
ingredients e.g. rice, pasta,
can dry out during storage so
cooking times may differ.
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
removing cling film from a dish
as the build-up of steam will be
very hot. Always purchase cling
film that states on the packet
'suitable for microwave cooking'
and use as a covering only.
Plated Meals
Stand for 2-3 mins.
Vegetables
Boiled potatoes benefit from standing 1-2
mins., however most other types of
vegetables can be served immediately. If
food is not cooked after STANDING TIME,
return to oven and cook for additional time.
Defrosting
It is essential to allow standing time to
com plete the process. This can vary from
5 mins. e.g. raspberries, to up to 1 hour
for a joint of meat. See pages 55.
Piercing
The skin or membrane on
some foods will cause steam to
build up during cooking. These
foods must be pierced or a strip
of skin should be peeled off
before cooking to allow the
steam to es cape. Eggs,
potatoes, apples, sausages etc,
will all need to be pierced
before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN
THEIR SHELLS.
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2016/3/21 16:20:17
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