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. It is important to note that
moisture content may vary in meat, poultry and fish.
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.
• MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.
• WHOLE CHICKEN - Stand 10 mins.
• JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil after cooking by microwave only.
It is not necessary to stand jacket potatoes cooked in COMBINATION MODE.
• LIGHT CAKES – Stand 5 mins. before removing from dish.
• RICH DENSE CAKES – Stand 15-20 mins.
• FISH – Stand 2-3 mins.
• EGG DISHES – Stand 1-2 mins.
• PRECOOKED CONVENIENCE FOODS – Stand for 2-3 mins.
• PLATED MEALS – Stand for 2-3 mins.
• VEGETABLES – Boiled potatoes benefit from standing 1-2 mins., however most other types of
vegetables can be served immediately.
• If food is not cooked after standing time, return to oven and cook for additional time.
• 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.
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.
