Bedienungsanleitung Daewoo KOR7LC7SL (Seite 17 von 25) (Englisch)

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STANDING TIME

Dense foods e.g. meat, jacket potatoes and cakes,

require standing time(inside or outside of the oven)

after cooking, to allow heat to finish conducting to cook

the center completely. Wrap meat joints and jacket

potatoes in aluminium foil while standing. Meat joints

need approx. 10-15 minutes, jacket potatoes 5

minutes. Other foods such as plated meal, vegetables,

fish etc require 2-5 minutes standing. After defrosting

food, standing time should also be allowed. If food is

not cooked after standing time, return to the oven and

cook for additional time.

MOISTURE CONTENT

Many fresh foods e.g. vegetables and fruit, vary in their

moisture content throughout the season, particularly

jacket potatoes. For this reason cooking times may

have to be adjusted. Dry ingredients e.g. rice, pasta,

can dry out during storage so cooking times may differ.

DENSITY

Porous airy foods heat more quickly than dense heavy

foods.

CLING FILM

Cling film helps keep the food moist and the trapped

steam assists in speeding up cooking times. Pierce

before cooking to allow excess steam to escape.

Always take care when removing cling film from a dish

as the build-up of steam will be very hot.

SHAPE

Even shapes cook evenly. Food cooks better by

microwave when in a round container rather than

square.

SPACING

Foods cook more quickly and evenly if spaced apart.

NEVER pile foods on top of each other.

STARTING TEMPERATURE

The colder the food, the longer it takes to heat up.

Food from a fridge takes longer to reheat than food at

room temperature.

LIQUIDS

All liquids must be stirred before and during heating.

Water especially must be stirred before and during

heating, to avoid eruption. Do not heat liquids that have

previously been boiled. DO NOT OVERHEAT.

TURNING & STIRRING

Some foods require stirring during cooking. Meat and

poultry should be turned after half the cooking time.

ARRANGING

Individual foods e.g. chicken portions or chops, should

be placed on a dish so that the thicker parts are

towards the outside.

QUANTITY

Small quantities cook faster than large quantities, also

small meals will reheat more quickly than large

portions.

PIERCING

The skin or membrane on some foods will cause

steam to build up during cooking. These foods must be

pierced or a strip of skin should be peeled off before

cooking to allow the steam to escape. Eggs, potatoes,

apples, sausages etc, will all need to be pierced before

cooking. DO NOT ATTEMPT TO BOIL EGGS IN

THEIR SHELLS.

COVERING

Cover foods with microwave cling film or a lid. Cover

fish, vegetables, casseroles, soups. Do not cover

cakes, sauces, jacket potatoes or pastry items.

COOKING TECHNIQUES

DESUK_KOR6LC7WWUB015UW00,KOR6LC7WBUB015UB00,KOR6LC7WSUB015US00(영).indd 15 15. 11. 20. 오후 2:01

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