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Candy MIC250X [11/24] Rules and general suggestions for using the oven

1.9 RULES AND GENERAL SUGGESTIONS FOR USING THE OVEN

Microwaves consist of electromagnetic radiation found in nature under the form of

light waves (e.g., sunlight). Inside the oven, these waves penetrate food from all

directions and heat up the water, fatty and sugar molecules. Heat is produced very

quickly only in the food itself, whereas the container being used warms up indi-

rectly by means of heat given off by the heated food. This prevents food from stick-

ing to its container, so you can use very little fatty substance or, in some cases, no

fat at all during the cooking process. Therefore cooking in a microwave oven is

considered to be healthy and good for one’s diet. And in contrast to traditional

methods, cooking in a microwave foodstuffs are less dehydrated, lose less of their

nutritional value, and retain more of their original flavour.

Basic rules for correct cooking with a microwave oven

1) In order to set cooking times correctly, remember (in referring to the charts

on the following pages) that when you increase the amount of foodstuffs the

cooking temperature must likewise be proportionately increased and vice-

versa. It is important to respect the “standing” times: standing time means

that period during which the food must be left to “rest” after being cooked

so as to allow an even greater spreading of the temperature within. The tem-

perature of meat, for example, will rise about 5°-8° C. (approx. 9°-15° F.)

during the standing time. Standing times may be observed either inside or

outside the oven.

2) One of the main things you must do is stir the food several times while it is

being cooked. This helps make the temperature distribution more uniform

and thus shortens the cooking time.

3) It is also advisable to turn the foodstuff over during its cooking process: this

applies especially for meat, whether it is in large pieces (roasts, whole chick-

ens, etc.) or small (chicken breasts, etc.).

4) Foods having a skin, shell or peel (e.g., apples, potatoes, tomatoes, frank-

furters, fish) must be pierced with a fork in several points so as to permit

steam to escape and to prevent those items from exploding.

5) If you are preparing a large number of portions of the same food item (e.g.,

boiled potatoes), place those portions in a Pyrex dish in order to have them

cook in a uniform manner.

6) The lower the temperature at which a foodstuff is placed in a microwave

oven, the longer the cooking time required. Food having a room tempera-

ture will cook more quickly than food having a refrigerator temperature.

7) Always do your cooking by placing the food container in the centre of the

turntable.

8) It is perfectly normal for condensation to form inside the oven and near the

air outlet. To reduce such condensation, cover the foodstuffs with clear-

sheet, wax paper, a glass lid or simply an overturned plate. Foods having

a water content (e.g., greens and vegetables) cook better when covered. The

covering of food also helps keep the oven clean on the inside. Use clear-

sheet made expressly for microwave ovens.

9) Do not cook eggs in their shells: the pressure which builds up on the inside

would cause the egg to explode, even after cooking has finished. Do not heat

up eggs which have already been cooked, unless they are scrambled.

10)Do not forget to open containers which are air-tight or sealed, before heat-

ing or cooking food in the oven. The pressure on the inside of the container

would rise, causing them to explode even after cooking has finished.

Candy MIC250X [11/24] Rules and general suggestions for using the oven

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