En-8General GuidelinesPIERCINGThe skin or membrane onsome foods will cause steamto build up during cooking.These foods must be piercedor a strip of skin should bepeeled off before cooking toallow the steam to escape.Eggs, potatoes, apples,sausages etc, will all need tobe pierced before cooking.DO NOT ATTEMPT TO BOILEGGS IN THEIR SHELLS.MOISTURE CONTENTMany fresh foods e.g.vegetables and fruit, vary inmoisture content throughoutthe season. Jacket potatoesare a particular example ofthis. For this reason cookingtimes may have to beadjusted throughout the year.Dry ingredients e.g. rice,pasta, can dry out furtherduring storage and cookingtimes may differ fromingredients freshly purchased.CLING FILMCling film helps keep the foodmoist and the trapped steamassists in speeding upcooking times. However itshould be pierced beforecooking, to allow excesssteam to escape. Always takecare when removing cling filmfrom a dish as the build-up ofsteam will be very hot. Alwayspurchase cling film that stateson the packet “suitable formicrowave cooking” and useas a covering only. Do notline dishes with cling film.VEGETABLES - Boiled potatoes benefit from standing for 1-2 mins., however most othertypes of vegetables can be served immediately.DEFROSTING - It is essential to allow standing time to complete the process. This can varyfrom 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat.If food is not cooked after STANDING TIME, return to oven and cook for additional time.Dense foods e.g. meat, jacket potatoes andcakes, require a STANDING TIME (inside oroutside of the oven) after cooking, to allowheat to finish conducting to cook the centrecompletely.STANDING TIMEMEAT JOINTS - Stand 8-10 mins.wrapped in tin foil.JACKET POTATOES - Stand 5 mins.wrapped in tin foil.LIGHT CAKES - Stand 5 mins. beforeremoving from dish.RICH DENSE CAKES - Stand 15-20 mins.FISH - Stand 2-5 mins.EGG DISHES - Stand 2-3 mins.PRECOOKED CONVENIENCEFOODS - Stand for 5 mins.PLATE MEALS - Stand for 2-5 mins.