Sanyo EM-Z2100GS Bedienungsanleitung PDF herunterladen (Seite 21)

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Advantages of microwave cooking are

speed and efficiency. For warming, heating,

and defrosting, nothing compares. Here

are a few tips that will make microwaving

easier and more enjoyable.

Microwave Cooking Principles

Because microwave cooking requires

only one-quarter to one-third the time of

conventional cooking, cooking principles

become even more important.

Quantity

In microwave cooking, the cooking time

is dependent on the amount of food in

the oven. If you double the recipe, plan

on doubling the cooking time.

Density

Dense foods, such as potatoes, need

more cooking time as they take longer

for microwave energy to penetrate and

for the heat to be conducted through

them.

Shape and Size

Cut food into uniform shapes and sizes

for even cooking in the microwave.

When cooking irregular shapes (such as

chicken pieces), place the thicker parts to

the outer edge of the dish.

Moisture, Sugar and Fat

Food high in moisture, sugar or fat cook

faster. Add a minimum of liquid to

moisten foods.

An excess amount of water slows cooking.

Starting Temperature

Frozen or refrigerated foods take longer

to microwave than food at room

temperature.

Delicate Ingredients

Delicate foods such as eggs, cheese,

mayonnaise, etc., cook very quickly, and

should be watched carefully.

Microwave Cooking Techniques

Arranging:

Arrange food in a circular pattern, with

denser, thicker items at the edge of the

dish.

Piercing:

Pierce the membrane of foods such as

eggs, oysters, snails, sausages, livers,

clams and whole vegetables, so they do

not burst.

Reheating:

Cooked food reheats extremely well by

using a low level of microwave energy.

Place denser foods near the outer edge

of the dish when reheating.

Covering:

Most foods will cook and reheat better

when covered. Pierce plastic wrap to

vent steam.

Stirring:

Stirring foods help them cook more

quickly and evenly.

Turning Over:

To promote more even cooking, turn

large, solid items such as roasts or

baked potatoes over halfway through the

cooking time.

Shielding:

Use small, smooth strips of aluminum

foil to prevent corners, thin or bony

areas from overcooking.

Standing Time:

Foods continue cooking even after

removal from the oven. Standing time is

necessary to allow foods to complete

cooking/defrosting.

Converting Recipes:

Microwave recipes will likely call for less

liquid and cooking time.

Microwave Thermometers:

A microwave-safe thermometer can be

used to achieve the best results. Insert

the thermometer carefully and properly

into the food. The guide below gives

suggested thermometer readings for

meat and poultry. Keep in mind that

standing time is essential for most food

to reach its proper serving temperature.

Guide to Internal Temperatures

140˚F (60˚C)

Rare beef

150

˚

F (66

˚

C) Vegetables, hot

drinks, soups,

casseroles

160

˚

F (71

˚

C) Medium beef, lamb,

veal

165

˚

F (74

˚

C) Well-done beef, lamb

170

˚

F (77

˚

C) Whole fish

185

˚

F (85

˚

C) Well-done pork,

poultry pieces or

roasted bird

MICROWAVE ONLY COOKING GUIDE

COOKING PRINCIPLES AND TECHNIQUES

COOKING GUIDE

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