Bedienungsanleitung Pelgrim mag 526 (Seite 18 von 22) (Holländisch)

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5 Operation5 Operation

Meat and poultry that is cooked in the microwave for more than about 15 minutes •

becomes lightly browned. Any food cooked for a shorter time can be rubbed

beforehand with a ‘browning’ sauce, such as Worcestershire sauce, soya bean oil or

barbecue sauce.

Greaseproof paper prevents splattering. It also retains heat better. •

5.3.4 Basic techniques

Arranging food

Place thicker pieces on the edge on the turntable. Foods placed on the edge of the

turntable receive the most microwaves.

Stirring

By stirring dishes regularly you distribute the heat stored in them. Always stir from

outside to inside, since the outside of the dish always becomes hot ﬁ rst.

Turning

Turn large, thick foods frequently. They then cook more evenly and quickly.

Pricking

Foods with a skin or shell, such as egg yolks, shellﬁ sh and fruit, burst in the microwave.

You can prevent this by pricking them a few times with a fork or skewer beforehand.

Checking

Foods cook quickly. You should therefore check them frequently. Take food out of the

microwave just before it is done.

Standing

Once you have taken it out of the microwave, let the food stand covered for, in general,

3 to 10 minutes. The food continues to cook. Foods that have a dry crust, such as cake,

should not be covered.

Freezing

When freezing foods, you can already allow for them being defrosted easily in the

microwave by not using aluminium foil or trays and by freezing ﬂ atter portions.

When reheating foods that have already been cooked before, always select the •

highest microwave power level.

When cooking in a microwave oven, only small quantities of water, salt and seasoning •

are necessary. Best add salt after cooking. This prevents moisture being drawn out of

the food.

Food continues to cook for some time after the microwave oven has been switched •

off. Keep this in mind, don’t overcook your meals.

• Caution! When heating small quantities of powdery products (such as when drying

herbs), always place a glass of water in the microwave. Otherwise, due to the small

quantity, there is a chance of spontaneous combustion.

5.3.2 Defrosting

Always defrost large, dense pieces using the defrosting programme. The food will •

defrost gradually and evenly, you will not run the risk of the outside drying while the

centre is still frozen.

To speed up the defrosting process, it is recommended that after a while the food be •

divided up into smaller pieces.

For large pieces of meat and dense food, introduce a couple of breaks into the •

defrosting process.

When defrosting irregularly shaped food, halfway through the defrosting time you •

can cover or wrap the thin parts with aluminium foil.

5.3.3 Factors that affect the cooking process

The temperature of the ingredients affects the cooking times. A cold meal will •

require a longer cooking time than a meal that is already at room temperature.

Light, delicate foods cook more quickly than heavy, solid foods, such as stews and •

rolled meats. Take care when cooking light, delicate foods. The edges quickly

become dry and tough.

Small pieces of food are heated more evenly if you place them separately in the •

microwave, preferably in a circle.

Bones and fat conduct heat better than meat. Covering chicken legs and wings with •

aluminium foil prevents burning these parts.

Microwaves penetrate food to a depth of about 3 cm. The centre of thick foods is •

heated as a result of heat from the heated part (the outside) spreading to the inside.

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