Cooking Advice
Arranging
Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail. Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid.
Liquid
Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water. When cooking frozen fish, add liquid as above for even cooking.
Do not sprinkle salt onto fish before cooking as this may make the fish dry.
Noise
During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick.
Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided.
When is fish cooked?
Fish is cooked when it flakes easily and becomes opaque.
Whole fish
If cooking 2 whole fish together, they should be arranged head to tail for even cooking.
Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks.
Top tip to eliminate fishy smell?
For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on simmer for 20 mins. Wipe out oven with a dry cloth.
Standing Time
Meat and poultry joints require a minimum of 15 mins. standing time. Roast meat is always easier to carve after standing and the meat will continue to cook during this time.
Defrosted Joints
If the meat has previously been frozen, ensure it is properly thawed before cooking. Defrosted joints of meat must be allowed to stand for up to an hour before cooking to ensure the centre is fully defrosted.
FAT
Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose meat that isn’t excessively fatty. Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quality meats.
Turning
Joints and poultry should be turned over halfway through cooking.
Roasting Bags
Roasting bags are useful when split up one side to tent a joint for roasting by microwave and time. Do not use the metal twists supplied when operating with microwave.
General
Root vegetables. i.e. Swede, carrots should be cut into slices, strips or cubes.
Do not mix fresh and frozen vegetables as the cooking times may be different.
Never add salt to vegetables before microwaving.
Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid.
Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.
Jacket Potatoes
Cooking by microwave only
Varieties of potatoes vary in their suitability for cooking by microwave. The cooking times given may need adjustment for other varieties. The ideal size of potato to be cooked by microwave is 175g - 250g (6-9oz).
Before Cooking
Wash potatoes and prick skins several times. Spread around edge of turntable.
After Cooking
Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins.
Dish Size/Shape
Always use the exact dish size stated in the our recipes, otherwise cooking times and results will be affected.
Eggs
Using a different size of egg may affect cooking times.
Combination Cooking
DO NOT use spring form tins, use smooth, and preferably seamless metal cake tins.
To Prove Dough
Prove on convection 40°C until dough has doubled in size
The microwave is also useful for defrosting and warm microwave frozen bread products, taking individual slices or items from the freezer as required.
Container Size
To avoid boil over always use a container at least twice the capacity of the sauce.
Covering
DO NOT cover sauces when cooking.
Stirring – Important
Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce.
Reheating
Sauces can be made in advance and reheated by microwave. Reheat on high microwave and stir halfway.
Microwave Level
Most sauces require high microwave for cooking. Sauces containing eggs should be cooked on simmer microwave.
Wooden Spoons
DO NOT leave wooden spoons in the sauce when cooking. The wood may dry out and burn. Never leave metal spoons in the sauce.
Sterilizing Jars
Jam jars can be sterilized by microwave ready for your jam. Half fill with water and heat them on high microwave until water boils (approx. 4 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.
If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.
Dish Size
Always use a very large bowl. Do not attempt to use jam pans or saucepans in your microwave. Do not leave jams unattended during cooking because of the high sugar content.
Covering
Do not cover preserves whilst cooking, apart from if recommended in the recipe.
Do not seal preserving jars in your microwave.
Setting Point
To determine whether setting point is reached, place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top.
