Daewoo KQG-8A4R5S Operating Instructions & Cook Book

Also see for KOG-8A1R5S: Service manual

Daewoo KQG-8A4R5S Operating Instructions & Cook Book Manual pdf 22 page image

21STANDING TIMEDense foods e.g. meat, jacket potatoes andcakes, require standing time(inside or outside ofthe oven) after cooking, to allow heat to finishconducting to cook the center completely. Wrapmeat joints and jacket potatoes in aluminium foilwhile standing. Meat joints need approx. 10-15minutes, jacket potatoes 5 minutes. Other foodssuch as plated meal, vegetables, fish etc require2-5 minutes standing. After defrosting food,standing time should also be allowed. If food is notcooked after standing time, return to the oven andcook for additional time.MOISTURE CONTENTMany fresh foods e.g. vegetables and fruit, vary intheir moisture content throughout the season,particularly jacket potatoes. For this reasoncooking times may have to be adjusted. Dryingredients e.g. rice, pasta, can dry out duringstorage so cooking times may differ.DENSITYPorous airy foods heat more quickly than denseheavy foods.CLING FILMCling film helps keep the food moist and thetrapped steam assists in speeding up cookingtimes. Pierce before cooking to allow excesssteam to escape. Always take care whenremoving cling film from a dish as the build-up ofsteam will be very hot.SHAPEEven shapes cook evenly. Food cooks better bymicrowave when in a round container rather thansquare.SPACINGFoods cook more quickly and evenly if spacedapart. NEVER pile foods on top of each other.STARTING TEMPERATUREThe colder the food, the longer it takes to heat up.Food from a fridge takes longer to reheat thanfood at room temperature.LIQUIDSAll liquids must be stirred before and duringheating. Water especially must be stirred beforeand during heating, to avoid eruption. Do not heatliquids that have previously been boiled. DO NOTOVERHEAT.TURNING & STIRRINGSome foods require stirring during cooking. Meatand poultry should be turned after half the cookingtime.ARRANGINGIndividual foods e.g. chicken portions or chops,should be placed on a dish so that the thickerparts are towards the outside.QUANTITYSmall quantities cook faster than large quantities,also small meals will reheat more quickly thanlarge portions.PIERCINGThe skin or membrane on some foods will causesteam to build up during cooking. These foodsmust be pierced or a strip of skin should be peeledoff before cooking to allow the steam to escape.Eggs, potatoes, apples, sausages etc, will all needto be pierced before cooking. DO NOT ATTEMPTTO BOIL EGGS IN THEIR SHELLS.COVERINGCover foods with microwave cling film or a lid.Cover fish, vegetables, casseroles, soups. Do notcover cakes, sauces, jacket potatoes or pastryitems.COOKING TECHNIQUES