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Cooking Techniques
Adding moisture
Microwave energy is attracted to water molecules. Food that is uneven in mois-
ture content should be covered or allowed to stand so that the heat disperses
evenly. Add a small amount of water to dry food to help it cook.
General tips
•
Foods taken from the refrigerator or freezer take longer to cook than foods at
room temperature. Check your recipe to find out if it is based on the food
being at room temperature or at refrigerator temperature. Auto Reheat
assumes that the food is at refrigerator temperature.
•
The density of foods affects heating time. Dense foods, such as potatoes,
take longer to heat than lighter foods. Foods with a delicate texture should
be heated at a low power level to avoid becoming tough.
•
Factors such as altitude and the type of cookware you are using can affect
cooking time. When using a new recipe, use the minimum cooking time and
check the food occasionally to prevent overcooking.
•
Foods with a non-porous skin or shell, such as apples, potatoes, eggs, or
hot dogs, should be pierced to prevent bursting.
•
Frying with heating oil or fat is not recommended. Hot fat can suddenly boil
over and cause severe burns.
•
Some ingredients heat faster than others. For example, the jelly inside a jelly
doughnut will be hotter than the dough. Keep this in mind to avoid burns.
•
Home canning in the microwave is not recommended because all of the
harmful bacteria may not be destroyed.
•
Although microwaves do not heat the cookware, the heat is often transferred
to the cookware. Always use pot holders when removing food from the
microwave and instruct children to do the same.
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