Owner's Manual

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Factors which affect Microwave in the following stages of cooking

ikd fofèk ds fuEufyf[kr Lrjksa ij ekbØks rjaxksa dks izHkkfor djus okys dkjd

1. Density of food / [kk| inkFkks± dk ?kuRo

Light, porous food such as cakes and breads cook more quickly than heavy, dense foods such as roasts and casseroles.

gYds o jaèkzksa (pores) okys Hkkstu dks] tSls dsd] czsM vkfn] idus esa de le; yxrk gS] ijUrq vfèkd ?kuRo okys Hkkjh [kk| inkFkks± tSls

^jksLV* vkSj ^dSljksy* vkfn esa vfèkd le; yxrk gSA

2. Height of food / [kk| inkFkks± dh Å¡pkbZ

The upper portion of tall food, particularly roasts, will cook more quickly than the lower portion.

[kk| inkFkks± ds cM+s VqdM+ksa ds Åijh fdukjs] fo’ks"kdj ek¡l ds] uhps ds Hkkx ls] de le; esa id tkrs gSaA

3. Bone and fat content of food / [kk| inkFkks± esa olk (fat) o gìh dh ek=kk

Bones conduct heat and fat cooks more quickly than meat.

gfì;k¡ m"ek lapkfyr djrh gSa vkSj olk (fat) idus esa] ek¡l ls de le; ysrk gSA

4. Quantity of food / [kk| inkFkZ dh ek=kk

The more food you place in the oven, the longer the cooking time.

vou esa j[kh xbZ Hkkstu dh ek=kk ftruh c<+sxh mruh Hkkstu idus ds le; esa o‘f) gksxhA

5. Shape of food / [kk| inkFkZ dk vkdkj-izdkj

Microwaves penetrate only about 2 cm into food, the interior portion of thick foods are cooked as the heat generated on the

outside travels inward. Only the outer edge of food is cooked by microwave energy; the rest is cooked by conduction.

ekbØks rjaxsa Hkkstu dks dsoy 2 cm vUnj rd gh Hksn ldrh gSaA blls eksVk ;k pkSM+k [kk| inkFkZ] ckgjh lrg ds fudV okys [k.Mksa ls

lapkfyr m"ek }kjk gh idrk gSA [kk| ds dsoy ckgjh fdukjs gh ekbØks rjaxksa dh ÅtkZ ls idrs gSa] ckdh dk Hkkx m"ek ds lapkyu }kjk gh

idrk gSA

1. Covering / vkoj.k

A cover traps heat and steam which causes food to cook more quickly.

<Ddu] Hkki o m"ek dks vUnj gh jksd dj j[krk gSA blls Hkkstu tYnh idrk gSA

2. Browning / Hkwjk ;k dqjdqjk djuk

Meats and poultry that are cooked fifteen minutes or longer will brown lightly in their own fat.

ek¡l ;k eqxsZ ds VqdM+s] ftUgsa 15 fe0 ls vfèkd le; ds fy;s idk;k x;k gks] viuh gh pchZ esa Hkwjs gks tk;saxsA

3. Arranging and spacing / Hkkstu dks rjrhc ls j[kuk o [kkyh LFkku NksM+uk

It will heat more evenly if if placed in the oven on equal distance apart, preferably in a circular pattern. Never stack foods on top

of one another.

le:i ls xeZ djus ds fy;s] vou esa leku nwjh ij xksykbZ esa j[ksaA Hkkstu dks dHkh Hkh <sjh ds :i esa u j[ksaA

4. Stirring / fgykuk

Stir in order to spread and redistribute heat. Always stir from the outside towards the centre as the outside of the food heats

first.

Å"ek dks QSykus vkSj iqufoZrfjr djus ds fy, [kkus dks fgyk,aA ges’kk ckgj ls vanj dh rjg Nksyuk pkfg, D;ksafd ckgj dk inkFkZ igys

xeZ gksrk gSA

5. Turning over / iyVuk

Large, tall foods such as roots and whole chickens should be turned so that the top and bottom will cook evenly.

[kkus ds cM+s vkSj yEcs VqdM+ksa tSls tM+sa ,oa lEiw.kZ fpdu( dks iyV dj Hkwuus ls lekurk ykbZ tk ldrh gSA

6. Shielding / <duk

Strips of aluminium foil (which block microwaves) can be placed over the corners or edges of square and rectangular foods to

prevent those portions from overcooking.

,Y;wehfu;e QkWby dk bLrseky inkFkZ ds tyus dks cpkrh gSA

1. Standing time / LVsf.Max Vkbe

Foods are often allowed to stand for 3 to 10 minutes after being removed from the microwave oven. Usually the foods are

covered during standing time to retain heat unless they are supposed to be dry in texture (some cakes and biscuits, for

example). Standing allows foods to finish cooking and also helps flavour blend and develop.

O;atu idus ds ckn 3 ls 10 feuV <ddj j[kuk idus dh izfØ;k lekIr djus esa enn djrk gSA bl vofèk dks LVSf.Max Vkbe dgrs gSaA

;g O;atu ds :i dks cjdjkj j[kus esa ennxkj gksrk gSA

I. BEFORE COOKING

II. DURING COOKING

III. AFTER COOKING

Food characterstics & Microwave cooking / [kk| inkFkks± dh fo’ks"krk,a vkSj ekbZØksoso }kjk idkus dh çfØ;k