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OTHER USEFUL INSTRUCTIONS
SPECIAL TECHNIQUES FOR
MICROW AVE COOKING
To brown: Meat and poultry that are cooked 10 to
15 minutes or more, will brown slightly through its
own fat. Foods that have to cook for less time, they
can permeate sauces and reach that appetizing
brown color. The sauces most commonly used are
the "Worcestershire" or Worcestershire sauce, the
soy or soy and barbecue sauce, or barbecue. As
the amount of sauce used to brown is small, the
original flavors of the recipes are not altered.
Covers or guards: The cover traps heat and
steam which causes food to cook faster. You can
use either the lid or cover the pan with plastic wrap
("Plastic wrap") but always leaving a corner open to
vent steam.
Covered with wax paper: Wax paper efectively
prevents the food from splashing into the oven and
while maintaining the heat. But as a cover or lid
over loose lid or transparent paper, allows food to
dry a bit.
Wrap in waxed paper or paper towel:
sandwiches and many other foods containing
bread and baking should be wrapped before
microwaving to prevent drying.
Ordering and spacing: Food in units as baked
potatoes, cakes and sandwiches or antipasto
glasses, cook more evenly if placed in the oven
with at least an inch of separation between them,
preferably in a circular pattern. Never put food on
the other.
Stir: Stir food is one of the most important
techniques for microwave cooking. In conventional
cooking, food riots are in order to mix them.
However, microwave baked goods are stirred to
disperse and redistribute the heat. Always stir from
the outside toward the center and outside the food
is heated first.
Flip: food big and tall, such as roasts or whole
poultry should be turned so that the top and bottom
will cook evenly. It is also a good idea to cut the
poultry or meat loaf.
Placing thicker portions facing out: Since
microwaves are attracted to the outside of food,
it makes sense to put lots of meat, poultry and
fish, on the edge of baking dish. Thus, the thicker
portions cook alike.
Protecting: In order to prevent the corners of
square or rectangular food is cooked too much with
the microwaves, they are covered with aluminum
foil pieces that block microwave. Never use too
much foil and make sure it is well adhered to the
plate as cause sparks in the oven.
Elevation: Thick or dense foods are often high so
that microwaves can be absorbed by the inside and
the food center.
Punch: To prevent food burst erase that word
or are covered by husks, shells, skins or membranes
should drill them before cooking. These foods
include the white and egg yolk, scallops, oysters and
many vegetables and whole fruits.
Test if they are cooked: Because the food is
cooked very quickly in the microwave, you need to
check frequently. Aigunos food is left in the oven
until they are fully cooked, but most foods, including
meat and poultry, are removed from the oven when
they lack a bit allowing them to nish cooking during
standing time. The internal temperature [as food to
rise between 5 ° F (3 ° C) and 15 ° F (8 ° C) during
rest time.
Standby time: Often foods are allowed to stand
between 3 and 10 minutes after removing from
oven. Usually you keep food covered to retain
heat unless the texture has to be dry (such as
cakes and cookies), Rest allows meals are nished
cooking and the avor is impregnated and develop.
CHARACTERISTICS OF THE FOOD
AND ITS EFFECT ON THE R ANGE
MICROWAVE.
Density: Food lightweight, porous, such as cakes
and breads are cooked food more rapidly than
heavy and dense roasts and casseroles eat.
You should be careful that the edges of light foods
do not dry out and break. Tape the edges with
stove or baking paper to a higher level baio.
Height: The top high food, particularly roasts, will
cook more rapidly than the bottom. Therefore, it is
wise to turn tall food during cooking, sometimes
with frequency.
Moisture content: Moisture attracts the
microwaves, so dry foods such as roasts and some
vegetables should be soaked before cooking or
covered to keep the steam.
Bone and fat content: Bones conduct heat and
attract large amounts of fat microwave energy.
Therefore, care must be taken when cooking
cuts of meat with bones and fat, they do not cook
unevenly or to overcook.
Form a meal: The microwaves penetrate only 1
inch (2.5 cm) meals, the food inside is cooked thick
with the heat from penetrating the outside inward.
In other words, only the outside of any food is
actually cooked by microwave energy. The rest is
cooked by convection. It follows, therefore, that the
worst possible way for a meal that would horrneada
microwave, is a large square. The corners will burn
long before the center even hot.
Quantity: The number of microwaves in your oven
remains constant regardless of the amount of food
that is cooking. Therefore, the more food you put
in your oven, but cooking time will be needed.
Remember to reduce the cooking time by at least
one third when one half of the food.
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