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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 move-
ment 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 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.
Foods suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or frozen
veg-etables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, custard,
soups, steamed puddings, preserves, and chutneys can also be cooked in a
microwave oven. Generally speaking, microwave cooking is ideal for any food that
would normal-ly 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 different
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 fresh vegetables
Use a suitable glass pyrex bowl with lid. Add 30-45 ml cold water (2-3 tbsp.) for
every 250 g unless another water quantity is recommended - see table. Cook
covered for the minimum time - see table. Continue cooking to get the result you
prefer. Stir once during and once after cooking. Add salt, herbs or butter after
cooking. Cover during a standing time of 3 minutes.
Hint:
Cut the fresh vegetables into even sized pieces. The smaller they
are cut, the quicker they will cook.
All fresh vegetables should be cooked using full microwave power (900 W).
Food
Portion. Time
(min.)
Broccoli
250g
3½-4
500g
6-7
Brussels
250g
5-5½
Sprouts
Carrots
250g
3½-4
Cauliflower
250g
4-4½
500g
6½-7½
Courgettes
250g
3-3½
Egg Plants
250g
2½-3
Leeks
250g
3-3½
Mushrooms
125g
1-1½
250g
2-2½
Cebolas
250g
4-4½
Pepper
250g
3½-4
Potatoes
250g
3-4
500g
6-7
Turnip Cabbage
250g
4½-5
17
Standing
Instructions
Time
(min.)
3
Prepare even sized florets. Arrange
the stems to the centre.
3
Add 60-75 ml (5-6 tbsp.) water.
3
Cut carrots into even sized slices.
3
Prepare even sized florets. Cut big
florets into halves. Arrange stems to
the centre.
3
Cut courgettes into slices. Add 30
ml (2 tbsp.) water or a knob of
butter.
Cook until just tender.
3
Cut egg plants into small slices and
sprinkle with 1 tablespoon lemon
juice.
3
Cut leeks into thick slices.
3
Prepare small whole or sliced
mushrooms. Do not add any water.
Sprinkle with lemon juice. Spice
with salt and pepper. Drain before
serving.
3
Cut onions into slices or halves.
Add only 15 ml (1 tbsp.) water.
3
Cut pepper into small slices.
3
Weigh the peeled potatoes and cut
them into similar sized halves or
quarters.
3
Cut turnip cabbage into small
cubes.
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