Bosch HBL5760UC Use & Care Manual (all languages) - Page 25

Shielding Cooking time Stirring Rearranging Turning Stand Time Test for Doneness Thin areas of meat and poultry cook more quickly than meaty portions. To prevent overcooking, these thin areas can be shielded with strips of aluminium foil. Wooden toothpicks may be used to hold the foil in place. CAUTION:Ąis to be exercised when using foil. Arcing can occur if foil is too close to oven wall or door and damage to your oven will result. A range of cooking time is given in each recipe. The time range compensates for the uncontrollable differences in food shapes, starting temperature, and regional preferences. Always cook food for the minimum cooking time given in a recipe and check for doneness. If the food is undercooked, continue cooking. It is easier to add time to an undercooked product. Once the food is overcooked, nothing can be done. Stirring is usually necessary during microwave cooking. Always bring the cooked outside edges toward the center and the less cooked center portions toward the outside of the dish. Rearrange small items such as chicken pieces, shrimp, hamburger patties, or pork chops. Rearrange pieces from the edge to the center and pieces from the center to the edge of the dish. It is not possible to stir some foods to distribute the heat evently. At times, microwave energy will concentrate in one area of the food. To help insure even cooking, these food need to be turned. Turn over large foods, such as roasts or turkeys, halfway through cooking. Most foods will continue to cook by conduction after the microwave oven is turned off. In meat cookery, the internal temperature will rise 5 ºF to 15 ºF (3 ºC to 8 ºC), if allowed to stand, tented with foil, for 10 to 15 minutes. Casseroles and vegetables need a shorter amount of standing time, but this standing time is necessary to allow fooods to complete cooking to teh center without overcooking on the edges. The same tests for doneness used in conventional cooking may be used for microwave cooking. Meat is done when forkĆtender or splits at fibers. Chicken is done when juices are clear yellow and drumstick moves freely. Fish is done when it flakes and is opaque. Cake is done when a toothpick or cake tester is inserted and comes out clean. 25