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6 RECIPES CREATION
When crea ng a recipe, all the variables men oned earlier should be
considered. The microwaves and the air speed are the cri cal factors for a
successful prepara on.
To get faster results in the recipe crea on, we suggest beginning
programming at 1/10 of the total me of prepara on used in a conven onal
process.
The effect of microwaves is more efficient at the beginning of the processes.
For frozen products, create a recipe with two or three steps so the food will
thaw at the beginning and the desired crispness and product presenta on are
achieved toward the end of the process.
Later, combine the air speed varia ons to reach the desired crispness and
color. Remember, the air also transmits heat to the food so keep that in mind
when se ng blower percentage. The food's weight, size, and shape are
cri cal when se ng the total cook me.
The following informa on is cri cal when crea ng a new recipe.
The ini al temperature of the product will change the desired results if not
considered (e.g.; frozen, cold, or room temperature).
The size and/or weight varia on of the por on of product will also play a
crucial role in determining the correct se ngs.
Only use containers approved for a microwave oven to prevent any
damage and that the product gets properly cooked.
a)
b)
c)
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