Bedienungsanleitung LG MJ3281BC (Seite 30 von 36) (Englisch)

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FOOD CHARACTERISTICS & MICROWAVE COOKING

Browning

Meats and poultry that are cooked fteen minutes or longer will brown lightly in their own fat. Foods that are

cooked for a shorter period of time may be brushed with a browning sauce such as worcestershire sauce, soy

sauce or barbecue sauce to achieve an appetising colour. Since relatively small amounts of browning sauces are

added to food, the original avour of the recipe is not altered.

Covering with greaseproof paper

It provides a looser cover than a lid or cling lm, which may dry food out slightly. But because it makes a looser

cover than a lid or cling lm, it allows the food to dry out slightly.

Arranging and spacing

Individual foods such as baked potatoes, small cakes and hors d’oeuvres will heat more evenly if placed in the oven

at an equal distance apart, preferably in a circular pattern. Never stack foods on top of one another.

Stirring

Stirring is one of the most important of all microwaving techniques. In conventional cooking, food is stirred for the

purpose of blending. Microwaved food, however, is stirred in order to spread and redistribute heat. Always stir from

the outside towards the centre as the outside of the food heats rst.

Turning over

Large, tall foods such as roasts and whole chickens should be turned so that the top and bottom will cook evenly.

It is also a good idea to turn cut up chicken and chops.

Placing thicker portions facing outwards

Since microwaves are attracted to the outside portion of food, it makes sense to place thicker portions of meat,

poultry and sh to the outer edge of the baking dish. This way, thicker portions will receive the most microwave

energy and the food will cook evenly.

Shielding

Strips of aluminium foil (which block microwaves) can be placed over the corners or edges of square and

rectangular foods to prevent those portions from overcooking. Never use too much foil and make sure the foil is

secured to the dish or it may cause‘arcing’ in the oven.

Elevating

Thick or dense foods can be elevated so that microwaves can be absorbed by the underside and centre of the

foods.

Piercing

Foods enclosed in a shell, skin or membrane are likely to burst in the oven unless they are pierced prior to cooking.

Such foods include yolks and whites of eggs, clams and oysters and whole vegetables and fruits.

Testing if cooked

Food cooks so quickly in a oven, it is necessary to test it frequently. Some foods are left in the microwave until

completely cooked, but most foods, including meats and poultry, are removed from the oven while still slightly

undercooked and allowed to nish cooking during standing time. The internal temperature of foods will rise

between 5° F (3° C) and 15° F (8° C) during standing time.

Standing time

Foods are often allowed to stand for 3 to 10 minutes after being removed from the oven. Usually the foods are

covered during standing time to retain heat unless they are supposed to be dry in texture (some cakes and

biscuits, for example). Standing allows foods to nish cooking and also helps avour blend and develop.

FOOD CHARACTERISTICS & MICROWAVE COOKING

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