User Manual

Food Characteristics
Size and Quantity
Small portions cook faster than large portions.
As you increase the quantity of food you put into
the microwave oven, you must also increase your
cooking time. The microwave oven has the same
power regardless of quantity; thus the power is
divided between more items and so it takes longer to
cook. As a general guide, if you double the quantity
of food suggested in the recipe, add half the time
suggested again.
Liquid Content
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Shape
Uniform sizes cook more evenly. To compensate
for irregular shapes, place thin pieces towards the
centre of the dish and thicker pieces towards the
outer edge of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to
them to be heated more quickly. Large amounts of
fat absorb microwave energy and the meat next to
these areas may overcook.
Starting Temperature
Food which has been sitting at room temperature
takes less time to cook than refrigerated or frozen
food.
Density and Composition
Porous, airy foods (cakes and breads) take less
time to cook than heavy compacted foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
Symbols Used in Recipes
Grill
Convection
Steam only
Combination
Steam shot
Auto Cook
No symbol Microwave only
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for
two reasons. First, to allow for the uncontrollable
differences in food shapes, starting temperatures and
personal preferences. Secondly, these allow for the
differences in electrical voltage input which changes
during peak load periods. Always remember that it
is easier to add time to undercooked food. Once the
food is overcooked, nothing can be done. For each
recipe, an approximate cooking time is given.
Stirring
Stirring is often necessary during microwave cooking.
We have noted when stirring is helpful in the recipes.
Always bring the outside edges towards the centre
and the centre portions to the outside.
Rearranging or Turning
Some foods should be turned in the container during
cooking. For example, because of the different
thicknesses in the breast and back sections of poultry, it
is a good idea to turn poultry over once to ensure more
even cooking. Rearranging or turning over uneven
shaped food in the dish should be done as suggested
to ensure a satisfactory result. Rearrange small items
such as chicken pieces, prawns, hamburger patties,
steak or chops. Rearrange pieces from the centre to
the edge of the dish.
Cooking in Layers
This microwave oven is not designed to cook more than
1 layer of food. Cooking in 2 layers may not always be
successful, it takes longer and may be uneven. You
can successfully reheat two dinner plates of food at one
time but remember to increase the reheating time and
use a microwave warming rack.
Piercing of Foods
Pierce the skin or membrane of foods such as whole
potatoes when cooked whole in the microwave oven.
This allows steam to escape. If the skin has not been
pierced, food may burst.
Cured Meats
Cured meats may overcook in some areas due to
the high concentration of salts used in the curing
process. So take care when cooking different brands
of bacon as cooking times may vary slightly.
Soups
Use a bowl and stir before heating and at least
once through reheat time and again at the end.
Microwaves penetrate the surface of the food to a depth of about two to three centimetres and then the
heat is gradually conducted in a random pattern. Some parts of food matter cook faster than others. Special
microwave techniques are used to promote fast and even cooking. Some of these techniques are similar
to those used in conventional cooking, but because microwaves produce heat very quickly these following
techniques are extremely important. It’s a must for you to be familiar with the following tips.
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Microwave Recipe Techniques
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