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21
21
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.
Moisture Content
Many fresh foods e.g.
vegetables and fruit, vary in
their moisture content
throughout the season.
Jacket potatoes are a
particular example of this.
For this reason cooking
times may have to be
adjusted throughout the
year. Dry ingredients e.g.
rice, pasta, can dry out
further during storage and
cooking times may differ
from freshly purchased
ingredients.
Standing Time
Dense foods e.g. meat, jacket potatoes
and cakes, require a standing
time (inside or outside of the oven)
after cooking, to allow heat to nish
conducting through the food.
� Meat Joints
Stand 15 minutes wrapped in aluminium
foil.
� Plated Meals
Stand for 2-3 minutes.
� Vegetables
Boiled potatoes benet from standing
for 1-2 minutes, however most other
types of vegetables can be served
immediately.
� Defrosting
It is essential to allow standing time to
complete the process. This can vary
from 5 minutes e.g. raspberries, to up
to 1 hour for a joint of meat. See pages
34-35.
If food is not cooked after standing
time, return to oven and cook for
additional time.
General Guidelines
� Jacket Potatoes
After being cooked in microwave
only, remove and wrap in aluminium
foil to stand. It is not necessary to
stand jacket potatoes cooked in
combination mode. Stand for 15
minutes.
� Fish
Stand for 2-3 minutes.
� Egg Dishes
Stand for 1-2 minutes.
� Precooked Convenience
Food
Stand for 1-2 minutes.
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