GB
30
Using the microwave only functionfor
cooking
Soups and rice
Soups or broth usually require a smaller amount of
liquid because the evaporation in microwave ovens is
rather limited. Because it is a dehydrating agent, salt
must be added only when the cooking is finished or
during the standing time.
It is correct to say that the temperature required for
cooking rice in a microwave oven (as is true also for
pasta) is more or less the same as that needed to
cook this foodstuff over a burner on a regular stove.
The advantage of preparing a risotto dish in a
microwave oven lies in the fact that you do not have to
stir the rice constantly (two or three times is enough).
The ingredients are placed in a container suitable for
microwave ovens and covered with plastic wrap (for
about 300 gr. of rice, you need 750 gr. of broth with
the oven programmed at top power for about 12 to 15
minutes). In addition, the rice will not stick to the
bottom of its container and, since it can be cooked in a
tureen or some other such receptacle to be brought to
the table, you will not have to transfer that rice to a
serving plate.
Meats
When using the microwave-only function to cook
meat, you should cover the meat with plastic wrap
made for microwave oven use; in this way, the heat is
distributed better and you will prevent the loss of
juices that often leads to dried-up and stringy meat.
This oven function is suitable for making stews,
goulash, chicken breasts, etc. To prepare roasts and
skewered meat dishes (among others), you must use
the combined function.
Fish
In a microwave oven, fish can be prepared very
quickly and with excellent results. You can season it
with a little oil or butter (or not season it at all, if you so
prefer). Cover the fish with clear-sheet. The skin is to
be slit, of course, and filleted fish must be placed in a
uniform fashion. We recommend that you not use this
oven to cook fish which has been dipped in egg batter.
Green and vegetables
Greens and vegetables cooked in a microwave oven
retain more of their colour and nutritional value than
when cooked in traditional ovens. Before cooking
greens and vegetables, wash and clean them.
Larger-sized varieties of this category are to be cut up
into uniform pieces.
Per every 500 gr. of greens or vegetables add about 5
teaspoons of water (fibre-type vegetables need more
water).
Greens and vegetables must always be covered with
plastic wrap.
Stir greens and vegetables at least once at the
halfway point. Add a little salt only at the end.
Fruit and baked goods
Baked goods rise (at lower oven power) much more
than then do with regular baking. Since no crust is
formed, it is better to garnish the surface portions with
cream or icing (e.g., chocolate); in addition, you must
keep the item being baked fully covered, because
such foodstuffs tend to dry out more quickly than
those baked in a regular oven. Fruit is to be pierced if
cooked with its peel on and is to be kept covered: it is
essential that you adhere to the standing time (3 to 5
minutes).
