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Cooking Guide
MICROWAVES
Microwave energy actually penetrates food, attracted and absorbed by its water,
fat and sugar content.
The microwaves cause the molecules in the food to move rapidly. The rapid
movement of these molecules creates friction and the resulting heat cooks the
food.
COOKING
Cookware for microwave cooking:
Cookware must allow microwave energy to pass through it for maximum efficiency.
Microwaves can penetrate through ceramic, glass, porcelain and plastic as well
as paper and wood, but they are reflected by metal, such as stainless steel,
aluminium and copper. So food must never be cooked in me tal containers.
Foods suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or frozen
vegetables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, cu stard,
soups, steamed puddings, preserves, and chutneys can also be cooked in a
microwave oven. Genera lly speaking, microwave cooking is ideal for any food
that would normally be prepared on a hob.
Covering during cooking
To cover the food during cooking is very important, as the evaporated water rises
as steam and contribute s to cooking process. Food can be covered in different
ways: e.g. with a c eramic plate, plastic cover or microwave suitable cling film.
Standing times
After cooking is over food the standing time is important to allow the temperature
to even out within the food.
GB
22
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