Rules And General Tips For Using The Oven - Kenwood Microwave Oven User Manual

1.6 RULES AND TIPS FOR USING THE OVEN
Microwaves are a form of electromagnetic radiation. They occur in nature in the
form of light waves (eg. sunlight). In the oven, these waves penetrate food from
all directions to heat water, fat and sugar molecules.
Heat is generated in the food itself, while the container warms up as a result of
heat spreading from the food only.
In microwave cooking, food does not stick to the dish. You can therefore use very
little fat and in some cases no fat at all.
As it is low in fat, microwave cooking is considered to be healthy.
Microwave cooking also involves lower temperatures than traditional cooking. It
therefore dehydrates foods less, destroys less of their nutritional value and
retains more original flavour.
Basic r ules for microwave cooking
1) Cooking time depends directly on the size and consistency of the food. A
casserole will cook faster than a roast because it consists of smaller pieces
and because all the pieces are the same size. When you refer to the cooking
tables later in this manual, remember that you must increase or reduce
cooking time to match the quantity of food to be cooked. Always respect
standing time, in other words, the length of time you must leave food to "rest"
after cooking. Standing time ensures that food is served at an even tempe-
rature throughout. The temperature of meat, for example, can rise between
5°C and 8°C (approx. 9°F to 15°F) during standing time. Food can be left
to stand inside or outside the oven.
2) Always mix or stir food several times during cooking. This not only ensures
even temperature distribution but also reduces cooking time.
3) Turn food over during cooking. This is specially important for meat, whether
in large pieces (roasts, whole chickens, etc.) or small pieces (chicken brea-
sts, casseroles, etc.).
4) Pierce foods with skins, shells or peel (eg. apples, potatoes, tomatoes,
frankfurters, fish, etc.) with a fork at several points to allow steam to esca-
pe from inside. This prevents these foods from exploding inside the oven
(see fig. 9).
5) If you are cooking a number of portions of the same type of food (eg. boi-
led potatoes), arrange the portions in a ring around the outside of an oven-
proof dish to ensure they cook evenly (see fig. 10).
6) The lower the temperature at which food is placed in the oven, the longer the
cooking time required. Food placed in the oven at room temperature will
cook sooner than food coming directly from the refrigerator.
7) Always place dishes and containers in the middle of the turntable.
8) It is perfectly normal for condensation to form inside the oven and near the
air outlet vents. To reduce condensation, cover food with clear film, wax
paper, a Pyrex lid or just a plate. Foods with a high water content (eg.
greens and vegetables) cook better when covered. Covering food also helps
keep the inside of the oven clean. Use clear film made specifically for
microwave ovens.
9) Do not cook eggs in their shells (fig. 11). Pressure will build up inside and
can cause the egg to explode, even after cooking has finished. Do not reheat
eggs cooked in their shells. Reheat scrambled eggs only.
10) Always open air-tight or sealed containers before placing them in the oven,
otherwise pressure will build up inside and may cause them to swell and
explode even after cooking has finished.
CHAPTER 1 – GENERAL
fig. 9
fig. 10
fig. 11
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