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23
ENGLISH
cooked in a microwave oven. Generally speaking, microwave cooking is
ideal for any food that would normally be prepared on a hob. Melting butter
or chocolate, for example (see the chapter with tips, techniques and hints).
Covering during cooking
To cover the food during cooking is very important, as the evaporated water
rises as steam and contributes to cooking process. Food can be covered in
dierent ways: e.g. with a ceramic 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.
Cooking Guide for frozen vegetables
Use a suitable glass pyrex bowl with lid. Cook covered for the minimum
time - see table. Continue cooking to get the result you prefer.
Stir twice during cooking and once after cooking. Add salt, herbs or butter
after cooking. Cover during standing time.
Food
Portion
(g)
Power
(W)
Time
(min.)
Standing
time
(min.)
Instructions
Spinach 150 600 4½-5½ 2-3 Add 15 ml (1
tablespoon)
cold water.
Broccoli 300 600 9-10 2-3 Add 30 ml (2
tablespoon)
cold water.
Peas 300 600 7½-8½ 2-3 Add 15 ml (1
tablespoon)
cold water.
Green beans 300 600 8-9 2-3 Add 30 ml (2
tablespoon)
cold water.
Mixed
vegetables
(carrots/peas/
corn)
300 600 7½-8½ 2-3 Add 15 ml (1
tablespoon)
cold water.
Cookware Microwave-safe Comments
Plastic
• Containers
✓
Particularly if heat-resistant
thermoplastic. Some other
plastics may warp or discolour
at high temperatures. Do not
use Melamine plastic.
• Cling film
✓
Can be used to retain moisture.
Should not touch the food. Take
care when removing the film as
hot steam will escape.
• Freezer bags
✓ ✗
Only if boilable or oven-proof.
Should not be airtight. Prick
with a fork, if necessary.
Wax or grease-proof
paper
✓
Can be used to retain moisture
and prevent spattering.
✓
: Recommended
✓✗
: Use Caution
✗
: Unsafe
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
eciency. Microwaves are reflected by metal, such as stainless steel,
aluminium and copper, but they can penetrate through ceramic, glass,
porcelain and plastic as well as paper and wood. So food must never be
cooked in metal containers.
Food 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,
custard, soups, steamed puddings, preserves, and chutneys can also be
MS23F301TAK_EU_DE68-04182K-03_EN.indd 23 2014-08-14 10:54:34
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