GB 19
Pricking
Foods with a skin or shell, such as egg yolks, shellfish and fruit,
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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.
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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
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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
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defrosted easily in the microwave by not using aluminium foil or
trays and by freezing flatter portions.
Cooking vegetables
Use fresh vegetables if possible. If the vegetables have become limp
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because they have been kept for too long, you can refresh them by
soaking them in cold water for a little while.
Use a large dish to cook vegetables, so the bottom of the dish is
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not covered by too thick a layer.
Preferably cook vegetables with the water that clings to them.
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Always cover the dish with a lid or microwave cling film.
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Do not add salt. The salts naturally present in the vegetables
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usually provide enough flavour. If you must add salt, do so after
cooking.
Cook vegetables for as short a time as possible. Allow for them
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continuing to cook after the microwave has been switched off.
Check whether the vegetables are done by pricking them with a
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fork or skewer.
Cooking fish
Fish should be cooked gradually. With thin fish, fatty fish or small
portions, therefore, set the power level to 30%. In other cases, you
can safely set the power level a bit higher. Allow, however, for the food
continuing to cook after the microwave has been switched off. Fish is
done when the flesh has become opaque.
OPERATION
Cooking tips