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COOKING TIPS
Factors that affect the cooking process
• The temperature of the ingredients affects the cooking times. A cold meal will require
a longer cooking time than a meal that is already at room temperature.
• Light, delicate foods cook more quickly than heavy, solid foods, such as stews
and rolled meats. Take care when cooking light, delicate foods. The edges quickly
become dry and tough.
• Small pieces of food are heated more evenly if you place them separately in the
microwave, preferably in a circle.
• Bones and fat conduct heat better than meat. Covering chicken legs and wings with
aluminium foil prevents burning these parts.
• Microwaves penetrate food to a depth of about 3 cm. The centre of thick foods is
heated as a result of heat from the heated part (the outside) spreading to the inside.
• Meat and poultry that is cooked in the microwave for more than about 15 minutes
becomes lightly browned. Any food cooked for a shorter time can be rubbed
beforehand with a 'browning' sauce, such as Worcestershire sauce, soya bean oil or
barbecue sauce.
• Greaseproof paper prevents splattering. It also retains heat better.
Cooking vegetables
• Use fresh vegetables if possible. If the vegetables have become limp because they
have been kept for too long, you can refresh them by soaking them in cold water for
a little while.
• Use a large dish to cook vegetables, so the bottom of the dish is not covered by too
thick a layer.
• Preferably cook vegetables with the water that clings to them.
• Always cover the dish with a lid or microwave cling film.
• Do not add salt. The salts naturally present in the vegetables usually provide enough
flavour. If you must add salt, do so after cooking.
• Cook vegetables for as short a time as possible. Allow for them continuing to cook
after the microwave has been switched off.
• Check whether the vegetables are done by pricking them with a fork or skewer.
Cooking fish
• Fish should be cooked gradually. With thin fish, fatty fish or small portions, therefore,
set the power level to 30%. In other cases, you can safely set the power level a bit
higher. Allow, however, for the food continuing to cook after the microwave has been
switched off. Fish is done when the flesh has become opaque.
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