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Pelgrim mag 495 Manual

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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.
When using microwave-/combi microwave functions, fi rst position the round wire •
rack on the turntable and then place the dish on the wire rack. This way, the heat can
circulate properly and your dish will be done in no time.
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.•
Basic techniques
Arranging food•
Place thicker pieces on the edge on the turntable. Foods placed on the edge of º
the turntable receive the most microwaves.
Stirring•
By stirring dishes regularly you distribute the heat stored in them. Always stir º
from outside to inside, since the outside of the dish always becomes hot fi rst.
Turning•
Turn large, thick foods frequently. They then cook more evenly and quickly. º
Pricking•
Foods with a skin or shell, such as egg yolks, shellfi sh and fruit, burst in the º
microwave. You can prevent this by pricking them a few times with a fork or
skewer beforehand.
6 Cooking tips
… 107 …


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