Manual Pelgrim MAG536 (page 42 of 50) (English, Dutch)

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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. •

5.3.4 Basic techniques

Arranging food

Place thicker pieces on the edge on the turntable. Foods placed on the edge of the

turntable receive the most microwaves.

Stirring

By stirring dishes regularly you distribute the heat stored in them. Always stir from

outside to inside, since the outside of the dish always becomes hot ﬁrst.

Turning

Turn large, thick foods frequently. They then cook more evenly and quickly.

Pricking

Foods with a skin or shell, such as egg yolks, shellﬁsh and fruit, burst in the microwave.

You can prevent this by pricking them a few times with a fork or skewer beforehand.

Checking

Foods cook quickly. You should therefore check them frequently. Take food out of the

microwave just before it is done.

Standing

Once you have taken it out of the microwave, let the food stand covered for, in general,

3 to 10 minutes. The food continues to cook. Foods that have a dry crust, such as cake,

should not be covered.

Freezing

When freezing foods, you can already allow for them being defrosted easily in the

microwave by not using aluminium foil or trays and by freezing ﬂatter portions.

5 Operation

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Pelgrim MAG536 Manual

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