Food Characteristics; Cooking Techniques - Thermador MBEB Manual Del Operador Y Instrucciones De Operación

Food Characteristics

Bone and Fat
Density
Quantity
Shape
Starting Temperature

Cooking Techniques

Piercing
Spacing
Covering
Both bone and fat affect cooking. Bones may cause irregular cooking. Meat next to
the tips of bones may overcook while meat positioned under a large bone, such as a
ham bone, may be undercooked. Large amounts of fat absorb microwave energy
and the meat next to these areas may overcook.
Porous, airy foods such as breads, cakes or rolls take less time to cook than heavy,
dense foods such as potatoes and roasts. When reheating donuts or other foods
with different centers be very careful. Certain foods have centers made with sugar,
water, or fat and these centers attract microwaves ( or example, jelly donuts). When
a jelly donut is heated, the jelly can become extremely hot while the exterior remains
warm to the touch. This could result in a burn if the food is not allowed to cool
properly in the center.
Two potatoes take longer to cook than one potato. As the quantity of the food
decreases so does the cooking time. Overcooking will cause the moisture content
in the food to decrease and a fire could result. Never leave microwave unattended
while in use.
Uniform sizes heat more evenly. The thin end of a drumstick will cook more quickly
than the meaty end. To compensate for irregular shapes, place thin parts toward
the center of the dish and thick pieces tow rd the edge.
Foods that are at room temperature take less time to cook than if they are chilled,
refrigerated, or frozen.
Foods with skins or membranes must be pierced scored or have a strip of skin
peeled before cooking to allow steam to escape. Pierce clams, oyster, chicken
livers, whole potatoes and whole vegetables. Whole apples or new potatoes should
have a 1 inch strip of skin peeled before cooking. Score sausages and frankfurters.
Do not Cook/Reheat wh l o e eggs with or without the shell. Steam build up in whole
eggs may cause them to explode, and possibly damage the oven or cause injury.
Reheating SLICED hard boiled eggs and cooking SCRAMBLED eggs is safe.
Individual foods, such as baked potatoes, cupcakes and appetizers, will cook more
evenly if placed in the oven equal distances apart. When possible, arrange foods in
a circular pattern.
As with conventional cooking, moisture evaporates during microwave cooking.
Casserole lids or plastic wrap are used for a tighter seal. When using plastic wrap,
vent the plastic wrap by folding back part of the plastic wrap from the edge of the
dish to allow steam to escape. Loosen or remove plastic wrap as recipe directs for
stand time. When removing plastic wrap covers, as well as any glas lids, be careful
to remove them away from you to avoid steam burns. Various degrees of moisture
retention are also obtained by using wax paper or paper towels.
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