LG MB4344B Bedienungsanleitung PDF herunterladen (Seite 30)

Keeping

an

eye

on

things

The

recipes

in

the

book

have

been

formulated

with

great

care,

but

your

success

in

preparing

them

depends

on

how

much

attention

you

pay

to

the

food

as

it

cooks.

Always

watch

your

food

while

it

cooks.

Your

microwave

oven

is

equipped

with

a

light

that

turns

on

automatically

when

the

oven

is

in

operation

so

that

you

can

see

inside

and

check

the

progress

of

your

food.

Directions

given

in

recipes

to

elevate,

stir,

and

the

like

should

be

thought

of

as

the

minimum

steps

recommended.

If

the

food

seems

to

be

cooking

unevenly,

simply

make

the

necessary

adjustments

you

think

appropriate

to

correct

the

problem.

Factors

affecting

microwave

cooking

times

Many

factors

affect

cooking

times.

The

temperature

of

ingredients

used

in

a

recipe

makes

a

big

difference

in

cooking

times.

For

example,

a

cake

made

with

ice-cold

butter,

milk,

and

eggs

will

take

considerably

longer

to

bake

than

one

made

with

ingredients

that

are

at

room

temperature.

All

of

the

recipes

in

this

book

give

a

range

of

cooking

times.

In

general,

you

will

find

that

the

food

remains

under-cooked

at

the

lower

end

of

the

time

range,

and

you

may

sometimes

want

to

cook

your

food

beyond

the

maximum

time

given,

according

to

personal

preference.

The

governing

philosophy

of

this

book

is

that

it

is

best

for

a

recipe

to

be

conservative

in

giving

cooking

times.

While

overcooked

food

is

ruined

for

good.

Some

of

the

recipes,

particularly

those

for

bread,

cake,

and

custards,

recommend

that

food

be

removed

from

the

oven

when

they

are

slightly

undercooked.

This

is

not

a

mistake.

When

allowed

to

stand,

usually

covered,

these

foods

will

continue

to

cook

outside

of

the

oven as

the

heat

trapped

within

the

outer

portions

of

the

food

gradually

travels

inward.

If

the

food

is

left

in

the

oven

until

it

is

cooked

all

the

way

through,

the

outer

portions

will

become

overcooked

or

even

burnt.

You

will

become

increasingly

skilful

in

estimating

both

cooking

and

standing

times

for

various

foods.

Density

of

food

Light,

porous

food such

as

cakes

and

breads

cook

more

quickly

than

heavy,

dense

foods

such

as

roasts

and

casseroles.

You

must

take

care

when

microwaving

porous

food

that

the

outer

edges

do

not

become

dry

and

brittle.

Height

of

food

The

upper

portion

of

tall

food,

particularly

roasts,

will

cook

more

quickly

than

the

lower

portion.

Therefore,

it

is

wise

to

turn

tall

food

during

cooking,

sometimes

several

times.

Moisture

content

of

food

Since

the

heat

generated

from

microwaves

tends

to

evaporate

moisture,

relatively

dry

food

such

as

roasts

and

some

vegetables

should

either

be

sprinkled

with

water

prior

to

cooking

or

covered

to

retain

moisture.

Bone

and

fat

content

of

food

Bones

conduct

heat

and

fat

cooks

more

quickly

than

meat.

Care

must

be

taken

when

cooking

bony

or

fatty

cuts

of

meat

that

they

do

not

cook

unevenly

and

do

not

become

overcooked.

Quantity

of

food

The

number

of

microwaves

in

your

oven

remains

constant

regardless

of

how

much

food

is

being

cooked.

Therefore,

the

more

food

you

place

in

the

oven,

the

longer

the

cooking

time.

Remember

to

decrease

cooking

times

by

at

least

one

third

when

halving

a

recipe.

Shape

of

food

Microwaves

penetrate

only

about

2.cm

into

food,

the

interior

portion

of

thick

foods

are

cooked

as

the

heat

generated

on

the

outside

travels

inward.

Only

the

outer

edge

of

food

in

cooked

by

microwave

energy;

the

rest

is

cooked

by

conduction.

The

worst

possible

shape

for

a

food

that

is

to

be

microwaved

is

a

thick

square.

The

corners

will

burn

long

before

the

centre

is

even

warm

.

Round

thin

foods

and

ring

shaped

foods

cook

successfully

in

the

microwave.

Covering

A

cover

traps

heat

and

steam

which

causes

food

to

cook

more

quickly.

Use

a

lid

or

microwave

cling

film

with

a

corner

folded

back

to

prevent

splitting.

Browning

Meats

and

poultry

that

are

cooked

fifteen

minutes

or

longer

will

brown

lightly

in

their

own

fat.

Foods

that

are

cooked

for

a

shorter

period

of

time

may

be

brushed

with

a

browning

sauce

such

as

worcestershire

sauce,

soy

sauce

or

barbecue

sauce

to

achieve

an

appetizing

colour.

Since

relatively

small

amounts

of

browning

sauces

are

added

to

food

the

original

flavour

of

the

recipe

is

not

altered.

Covering

with

greaseproof

paper

Greaseproofing

effectively

prevents

spattering

and

helps

food

retain

some

heat.

But

because

it

makes

a

looser

cover

than

a

lid

or

clingfilm,

it

allows

the

food

to

dry

out

slightly.

Arranging

and

spacing

Individual

foods

such

as

baked

potatoes,

small

cakes

and

hors

d'oeuvres

will

heat

more

evenly

if

placed

in

the

oven

an

equal

distance

apart,

preferably

in

a

circular

pattern.

Never

stack

foods

on

top

of

one

another.

Food

characteristics

&

Microwave

cooking

30

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