Daewoo KOR-1A9H9A Operating Instructions & Cook Book

Also see for KOR-1A9H9A: Service manual

Daewoo KOR-1A9H9A Operating Instructions & Cook Book Manual pdf 23 page image

22STANDING TIMEDense foods e.g. meat, jacket potatoes and cakes,require standing time(inside or outside of the oven) aftercooking, to allow heat to finish conducting to cook thecenter completely. Wrap meat joints and jacket potatoesin aluminium foil while standing. Meat joints need approx.10-15 minutes, jacket potatoes 5 minutes. Other foodssuch as plated meal, vegetables, fish etc require 2-5minutes standing. After defrosting food, standing timeshould also be allowed. If food is not cooked afterstanding time, return to the oven and cook for additionaltime.MOISTURE CONTENTMany fresh foods e.g. vegetables and fruit, vary in theirmoisture content throughout the season, particularlyjacket potatoes. For this reason cooking times may haveto be adjusted. Dry ingredients e.g. rice, pasta, can dryout during storage so cooking times may differ.DENSITYPorous airy foods heat more quickly than dense heavyfoods.CLING FILMCling film helps keep the food moist and the trappedsteam assists in speeding up cooking times. Piercebefore cooking to allow excess steam to escape. Alwaystake care when removing cling film from a dish as thebuild-up of steam will be very hot.SHAPEEven shapes cook evenly. Food cooks better bymicrowave when in a round container rather than square.SPACINGFoods cook more quickly and evenly if spaced apart.NEVER pile foods on top of each other.STARTING TEMPERATUREThe colder the food, the longer it takes to heat up. Foodfrom a fridge takes longer to reheat than food at roomtemperature.LIQUIDSAll liquids must be stirred before and during heating.Water especially must be stirred before and duringheating, to avoid eruption. Do not heat liquids that havepreviously been boiled. DO NOT OVERHEAT.TURNING & STIRRINGSome foods require stirring during cooking. Meat andpoultry should be turned after half the cooking time.ARRANGINGIndividual foods e.g. chicken portions or chops, shouldbe placed on a dish so that the thicker parts are towardsthe outside.QUANTITYSmall quantities cook faster than large quantities, alsosmall meals will reheat more quickly than large portions.PIERCINGThe skin or membrane on some foods will cause steamto build up during cooking. These foods must be piercedor a strip of skin should be peeled off before cooking toallow the steam to escape. Eggs, potatoes, apples,sausages etc, will all need to be pierced before cooking.DO NOT ATTEMPT TO BOIL EGGS IN THEIRSHELLS.COVERINGCover 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