Kleenmaid MWK100 - Manual (Page 6)

6
Cooking with Microwaves
Due to the nature of microwave cooking, foods rich in water, sugar or fat
require less cooktime and yield the best results.
To ensure that your microwave recipes turn out well, here are some poin-
ters to help you become expert at cooking with this new method :
Quality :
• Always use fresh products, as microwave cooking accentuates all
odors, the good and the bad alike!
• Season moderately, midway through cooktime.
Food Preparation :
• Preparation of food : Food of the same size cooks more regularly. Do
not hesitate to cut potatoes or beetroot to obtain pieces of equal size.
• Thinly slice vegetables such as carrots, leeks, cabbage, celery and fen-
nel before cooking.
Dice: the celeriac, turnips, eggplants, zucchini squash and pumpkins.
Separate the heads of cauliflower and broccoli into florets and slice
the stems.
• Prick all food which has a skin, for example potatoes, sausages, or
chestnuts.
• Rehydrate fresh or frozen vegetables with 2-3 spoonfuls of water.
• Stir food during the programme.
• Vegetables used for garnish or as the base of a preparation for fish,
soup etc. must be precooked. Shortening and seasoning should be
added halfway through cooking time.
• You may reduce the amount of shortening used or often even dis-
pense with it entirely.
microwaving