Daewoo KOR-86FB Operations Instructions download pdf (Page 20)

STANDING TIME

Dense foods e.g. meat, jacket potatoes and cakes,

require standing time(inside or outside of the oven)

after cooking, to allow heat to finish conducting to

cook the center completely. Wrap meat joints and

jacket potatoes in aluminium foil while standing.

Meat joints need approx. 10-15 minutes, jacket

potatoes 5 minutes. Other foods such as plated

meal, vegetables, fish etc require 2-5 minutes

standing. After defrosting food, standing time should

also be allowed. If food is not cooked after standing

time, return to the oven and cook for additional time.

MOISTURE CONTENT

Many fresh foods e.g. vegetables and fruit, vary in

their moisture content throughout the season,

particularly jacket potatoes. For this reason cooking

times may have to be adjusted. Dry ingredients e.g.

rice, pasta, can dry out during storage so cooking

times may differ.

DENSITY

Porous airy foods heat more quickly than dense

heavy foods.

CLING FILM

Cling film helps keep the food moist and the trapped

steam assists in speeding up cooking times. Pierce

before cooking to allow excess steam to escape.

Always take care when removing cling film from a

dish as the build-up of steam will be very hot.

SHAPE

Even shapes cook evenly. Food cooks better by

microwave when in a round container rather than

square.

SPACING

Foods cook more quickly and evenly if spaced apart.

NEVER pile foods on top of each other.

STARTING TEMPERATURE

The colder the food, the longer it takes to heat up.

Food from a fridge takes longer to reheat than food

at room temperature.

LIQUIDS

All liquids must be stirred before and during heating.

Water especially must be stirred before and during

heating, to avoid eruption. Do not heat liquids that

have previously been boiled. DO NOT OVERHEAT.

TURNING & STIRRING

Some foods require stirring during cooking. Meat

and poultry should be turned after half the cooking

time.

ARRANGING

Individual foods e.g. chicken portions or chops,

should be placed on a dish so that the thicker parts

are towards the outside.

QUANTITY

Small quantities cook faster than large quantities,

also small meals will reheat more quickly than large

portions.

PIERCING

The skin or membrane on some foods will cause

steam to build up during cooking. These foods must

be pierced or a strip of skin should be peeled off

before cooking to allow the steam to escape. Eggs,

potatoes, apples, sausages etc, will all need to be

pierced before cooking. DO NOT ATTEMPT TO

BOIL EGGS IN THEIR SHELLS.

COVERING

Cover foods with microwave cling film or a lid. Cover

fish, vegetables, casseroles, soups. Do not cover

cakes, sauces, jacket potatoes or pastry items.

COOKING TECHNIQUES

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Daewoo KOR-86FB Operations Instructions Page 20

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