Cooking in a microwave oven.
As already mentioned, the time of cooking is not only their composition but also the initial temperature. For products from the refrigerator, respectively, will require more time than for the same products stored at room temperature. In addition, the cooking time is determined by the number of products.
The basic rule is: the double weight of the cooking time is doubled, with half the weight – halved.
It is important to remember for those occasions when you are cooking for two with a prescription, designed for 4 servings, and vice versa.
• The thinner the layer of prepared food, the faster they are preparing.
• For meals, consisting of several layers, such as casseroles, take care of leveling the surface.
• Large masses of food are prepared more quickly if they are from time to time to mix.
• Raw fruits and vegetables – potatoes, apples, tomatoes – must be pierced so that they do not burst skins.
• Eggs in the shell cooked in a microwave oven cannot be – they will burst.
• When cooking poultry, whole fish, languages, and similar products of non-uniform height higher, as well as thin slices during the first third or first half of the preparation should be covered or wrap in aluminum foil.
• For products with a loose structure to the cooking time shorter. A piece of meat will require more time than the same weight of ground beef.
• When cooking large quantities of small or chopped foods (potatoes, vegetables, meatballs, etc.) they must be laid in a circle at a distance from each other, and rotate dish of food to 180 °.
• For dishes where the meat (such as stew or goulash) is required to fry, you can use for grilling utensils in the microwave or fry the meat in fat in cooker.
• Large pieces of meat a few times to check availability, some microwave ovens are equipped with special thermometers to facilitate this task. If you have a thermometer, use it – if not, proceed as usual or measure the temperature with an ordinary thermometer Oven, which after measuring the temperature should immediately get out of the oven.
• If the recipe is approximate time (i.e., inside and out), then at the end of his first term, save a test for readiness.
Specified in the recipe while cooking refers only to the time when the products are within the power is on.
