CLING FILM
Cling film helps keep the food moist and the trapped steam assists in
speeding up cooking times. However it should be pierced 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.
Always purchase cling film that states on the packet “suitable for
microwave cooking” and use as a covering only. Do not line dishes with
cling film. Do not cover foods when cooking by COMBINATION,
CONVECTION or GRILL.
12
General Guidelines
MOISTURE CONTENT
Many fresh foods e.g. veget ables and fruit, vary in their moisture
content throughout the season. Jacket potatoes are a particular
example of this. For this reason cooking times may have to be
adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry
out further during storage and cooking times may differ from
ingredients freshly purchased.
STANDING TIME
Dense foods e.g. meat, jacket potatoes and cakes, require
a STANDING TIME (inside or outside of the oven) after
cook ing, to allow heat to finish con ducting to cook the
centre completely.
I MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.
I JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil after cooking by
microwave only.
I LIGHT CAKES – Stand 5 mins. before removing from dish.
I RICH DENSE CAKES – Stand 15-20 mins.
I FISH – Stand 2-3 mins.
I EGG DISHES – Stand 1-2 mins.
I PRECOOKED CONVENIENCE FOODS – Stand for 2-3 mins.
I PLATED MEALS – Stand for 2-3 mins.
I VEGETABLES – Boiled potatoes benefit from standing 1-2 mins., however most other
types of vegetables can be served immediately.
I DEFROSTING – It is essential to allow standing time to com plete the process. This can
vary from 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat.
If food is not cooked after STANDING TIME, return to oven and cook for additional time.
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 es cape. Eggs,
potatoes, apples, sausages etc., will all need to be pierced before
cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS.
