Daewoo KOR-7LREB Operating Instructions & Cook Book - Cooking Techniques

22

STANDING TIME

Dense foods e.g. meat, jacket potatoes and cakes, 

require standing time(inside or outside of the oven) after 

cooking, to allow heat to finish conducting to cook the 

center completely. Wrap meat joints and jacket potatoes 

in aluminium foil while standing. Meat joints need 

approx. 10-15 minutes, jacket potatoes 5 minutes. Other 

foods such as  plated meal, vegetables, fish etc require 

2-5 minutes standing. After defrosting food, standing 

time should also be allowed. If food is not cooked after 

standing time, return to the oven and cook for additional 

time.

MOISTURE CONTENT

Many fresh foods e.g. vegetables and fruit, vary in their 

moisture content throughout the season, particularly 

jacket potatoes. For this reason cooking times may have 

to be adjusted. Dry ingredients e.g. rice, pasta, can dry 

out during storage so cooking times may differ.

DENSITY

Porous airy foods heat more quickly than dense heavy 

foods.

CLING FILM

Cling film helps keep the food moist and the trapped 

steam assists in speeding up cooking times. Pierce 

before cooking to allow excess steam to escape. Always 

take care when removing cling film from a dish as the 

build-up of steam will be very hot.

SHAPE

Even shapes cook evenly. Food cooks better by 

microwave when in a round container rather than 

square.

SPACING

Foods cook more quickly and evenly if spaced apart. 

NEVER pile foods on top of each other.

STARTING TEMPERATURE

The colder the food, the longer it takes to heat up. Food 

from a fridge takes longer to reheat than food at room 

temperature.

LIQUIDS

All liquids must be stirred before and during heating. 

Water especially must be stirred before and during 

heating, to avoid eruption. Do not heat liquids that have 

previously been boiled. DO NOT OVERHEAT.

TURNING & STIRRING

Some foods require stirring during cooking. Meat and 

poultry should be turned after half the cooking time.

ARRANGING

Individual foods e.g. chicken portions or chops, should 

be placed on a dish so that the thicker parts are towards 

the outside.

QUANTITY

Small quantities cook faster than large quantities, also 

small meals will reheat more quickly than large portions.

PIERCING

The skin or membrane on some foods will cause steam 

to build up during cooking. These foods must be pierced 

or a strip of skin should be peeled off before cooking to 

allow the steam to escape. Eggs, potatoes, apples, 

sausages etc, will all need to be pierced before cooking. 

DO NOT ATTEMPT TO BOIL EGGS IN THEIR 

SHELLS.

COVERING

Cover foods with microwave cling film or a lid. Cover fish, 

vegetables, casseroles, soups. Do not cover cakes, 

sauces, jacket potatoes or pastry items.

COOKING TECHNIQUES

KOR6LBRWWAE013AWA8,KOR6LBRWMAE013AMA8(영).indd   22

16. 2. 23.   오후 6:01