Manual Pelgrim COM316GLS (page 46 of 104) (English, German, Dutch, French)

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Factors that affect the cooking process

• The temperature of the ingredients affects the cooking times. A cold meal will require

a longer cooking time than a meal that is already at room temperature.

• Light, delicate foods cook more quickly than heavy, solid foods, such as stews

and rolled meats. Take care when cooking light, delicate foods. The edges quickly

become dry and tough.

• Small pieces of food are heated more evenly if you place them separately in the

microwave, preferably in a circle.

• Bones and fat conduct heat better than meat. Covering chicken legs and wings with

aluminium foil prevents burning these parts.

• Microwaves penetrate food to a depth of about 3 cm. The centre of thick foods is

heated as a result of heat from the heated part (the outside) spreading to the inside.

• Meat and poultry that is cooked in the microwave for more than about 15 minutes

becomes lightly browned. Any food cooked for a shorter time can be rubbed

beforehand with a ‘browning’ sauce, such as Worcestershire sauce, soya bean oil or

barbecue sauce.

• Greaseproof paper prevents splattering. It also retains heat better.

Cooking vegetables

• Use fresh vegetables if possible. If the vegetables have become limp because they

have been kept for too long, you can refresh them by soaking them in cold water for

a little while.

• Use a large dish to cook vegetables, so the bottom of the dish is not covered by too

thick a layer.

• Preferably cook vegetables with the water that clings to them.

• Always cover the dish with a lid or microwave cling film.

• Do not add salt. The salts naturally present in the vegetables usually provide enough

flavour. If you must add salt, do so after cooking.

• Cook vegetables for as short a time as possible. Allow for them continuing to cook

after the microwave has been switched off.

• Check whether the vegetables are done by pricking them with a fork or skewer.

Cooking fish

• Fish should be cooked gradually. With thin fish, fatty fish or small portions, therefore,

set the power level to 30%. In other cases, you can safely set the power level a bit

higher. Allow, however, for the food continuing to cook after the microwave has been

switched off. Fish is done when the flesh has become opaque.

COOKING TIPS

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Pelgrim COM316GLS Manual

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