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EN 12
The following table provides guidelines for the defrosting times (minutes:seconds)
of various types of food.
Food Weight range Defrosting time
Meat 0.1 - 1.0 kg 1:30 - 26:00
Poultry 0.2 - 1.0 kg 2:30 - 22:00
Seafood 0.1 - 0.9 kg 1:30 - 14:00
Factors that influence the cooking process
The temperature of the ingredients influences the cooking time. A cold meal needs more
cooking time than a meal at room temperature.
Lighter dishes cook faster than heavier and solid dishes, such as stews or rolled meats.
Take care in preparing light, porous dishes. The edges will quickly become dry and tough.
Smaller dishes are warmed more evenly if you place them in the microwave separate from
each other, preferably in a circle.
Bones and fat conduct heat better than meat. Aluminium foil blocks the microwaves.
By covering thinner areas of dishes (such as chicken legs and wings), you prevent them
from cooking too quickly.
Grease-proof paper prevents spattering and helps retain the heat.
Basic techniques
Stirring
Stirring dishes regularly distributes the stored heat. Always stir from the outside in, since the
outside of the dish always heats up first.
Turning over
Large, thick dishes should be turned over regularly. They then cook more evenly and quickly.
Pricking
Dishes with a skin or shell (such as egg yolks, seafood and fruit) burst open in the microwave.
Prevent this by pricking it with a fork or satay stick a few times before cooking.
COOKING TIPS
12


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