ETA Koloro - Manual (Page 41)

41
GB
Checking the state
Because foods will cook fast in the MW, it is necessary to check them frequently. Some
foods are left in the oven till they are cooked completely but most of the foods (incl. meat
and poultry) should be taken out of the oven shortly before well-done and be let finish
cooking out of the oven. During this time, the inner temperature of the food will rise by 3 °C
to 8 °C.
Lag time
Let the food rest when removed from the oven for at least 3 to 10 minutes. The food is
usually covered for this time to keep the heat inside unless it is food whose texture should
be dry (e.g. some kinds of breads and crackers). The lag enables the cooking to finish and
the taste and smell to spread.
IV. SPECIAL PROCESSES DURING MICROWAVE COOKING
Placing and distance
The individual pieces of foods such as baked potatoes, small pieces of bread and
appetizers will heat up more evenly if they are spread in the MW oven by same distance
from each other, the ideal shape being circle. Do not stock the ingredients on top of each
other.
Stirring
Stirring is one of the most important processes in microwave cooking. Stirring in microwave
cooking serves to allow the heat to spread. Stir always from the outside inward because
the outer part of the food heats first.
Turning
Large and long ingredients (such as roast or whole poultry) do not need to be turned for all
the parts to cook evenly. It is also suitable to turn chopped poultry and schnitzels.
Covering with foil
Strips of foil are sometimes put on the corners and edges of angular ingredients (foil for
MW ovens) which hold the microwaves and protect these parts from over-cooking. Do not
use an excessive amount of foil and always attach it safely to the ingredient or the kitchen
ware, otherwise sparkling might occur in the oven which could damage it!
Lifting
It is good to lift heavy or thick foods so that the microwaves may penetrate to the bottom
part and inside the ingredient.
Browning
Meat and poultry cooked for 15 minutes or longer will brown slightly in their fat. Foods
prepared for a shorter time may be smeared with a sauce which will cause browning and
appealing look.
V. IMPORTANT INSTRUCTIONS FOR HEATING FOODS
– Stir the foods regularly during heating. If stirring is not possible, position the food
differently.
– Keep the lag times recommended in the literature in order to utilize the MW energy at
full and prevent over-heating of the food.