Manual Defy DMO 297 (page 25 of 30) (English)

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Page 25

General guide lines ( continued )

Starting temperatures.

The lower the temperature of the food placed in

the oven, the longer the time required to cook it.

Food at room temperature will cook quicker than

refrigerated food.

Composition of the food.

Food with a high fat or sugar content will heat up

faster than food containing a lot of water. Fat and

sugar will also achieve a higher temperature dur-

ing the cooking process than water.

The more dense the food, the longer it takes to

cook. Meat for example takes longer to heat than

sponge cake.

Size and shape

Smaller pieces will cook faster than larger pieces

and uniform pieces will cook more evenly than

irregular pieces.

Thin parts will cook faster than thicker parts.

Place the thinner chicken wings and legs nearer

the centre of the tray.

Stirring and turning the food

Stirring and turning are techniques used in con-

ventional as well as microwave cooking. It allows

heat to distribute more quickly and avoids over-

cooking at more exposed areas.

Covering the food

Covering the food with perforated cling wrap or

pot lids, reduces splatter, shortens cooking times,

and retains moisture. All materials which allow

the passage of microwaves are suitable.

(see utensil guide)

Releasing pressure in foods

Several foods are covered with a membrane.

Steam builds up under the membrane and these

foods should be pricked with a fork or cocktail

stick to release pressure and prevent them from

bursting. Typical examples of these foods are po-

tatoes, Chicken livers, sausages, egg yolks, and

certain fruits.

Standing time.

Experience has shown that standing time , after

using the oven, always improves results as it al-

lows heat to be evenly distributed prior to con-

sumption.

In a microwave, food continues to cook even

when the microwave energy is turned off.

The reason for this is the transfer of heat from the

food centre though a conduction process.

The length of standing time is dependent on the

volume and density of the food and may range

from 1 to 10 minutes. Generally the larger dense

foods need more standing time.

Arranging the food

1. Arranging the food in the oven contributes to

the result.

2. If several items of similar food are cooked at

the same time, it is best to place them in a ring

pattern around the tray. This will ensure uni-

form cooking.

3. When cooking food of uneven shapes or thick-

ness, arrange the denser, thicker food on the

outside and the smaller, thinner pieces towards

the centre of the tray where they will be heated

last.

4. Fish should be arranged with the tail sections

towards the centre of the tray. When cooking

whole fish, score the skin to prevent cracking

and shield the tail with small pieces of alumin-

ium foil.

5. When re-heating a meal, arrange the smaller

pieces in the centre and larger pieces towards

the perimeter of the plate.

6. Place thin slices of meat on top of one another.

Thicker pieces such as sausages and meat loaf

should be placed close together.

7. Gravy, sauce or soup should be heated in a

separate container. Choose a tall narrow con-

tainer rather than a broad flat one and do not

fill the container more than 2/3.

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Defy DMO 297 Manual

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