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OTHER FOOD
FOOD
COOK POWER
TIME AND COOKING TIPS
Baked Apples
(4 large)
100%
5 to 10 min, or until apples are tender.
Chocolate
50%
1 to 2 min.
(melt 1 square)
Eggs, Scrambled
(2)
100%
1 min 15 sec to 1 min 45 sec, or until puffy and set
but still moist.
Add 2 tbsp milk or water. Stir after 1 min.
Eggs, Scrambled
(4)
100%
2 to 3 min, or until puffy and set but still moist.
Add _ cup milk or water. Stir every min.
Egg, Poached (1)
50%
1 to 1_ min or until almost set.
Break egg into bowl with boiling water.
Prick yolk.
Cook covered. Let stand 1 min.
Eggs, Poached
(2)
50%
1 to 1_ min, or until almost set.
Break eggs into bowl with boiling water.
Prick yolks.
Cook covered. Let stand 1 min.
Rice, Parboiled
100%,
5 min.
(1 cup uncooked)
then 50%
13 to 15 min.
Add 2_ cups water. Cook covered.
Stir after 10 min.
Let stand 5 min.
Nachos (large plate)
50%
1_ to 3 min.
Pie, reheated
(1 slice)
70%
45 sec to 1 min.
Pie, reheated
(2 slices)
70%
1_ min to 1 min 45 sec.
Amount
of food
• If you increase or decrease the amount of food
you prepare, the time it takes to cook that food will
also change. For example, if you double a recipe,
add a little more than half the original cooking time.
Check for doneness and, if necessary, add more
time in small increments.
Starting
temperature
of food
• The lower the temperature
of the food being put
into the microwave oven, the longer it takes to cook.
Food at room temperature
will be reheated more
quickly than food at refrigerator temperature.
Composition
of food
• Food with a lot of fat and sugar will be heated
faster than food containing a lot of water. Fat and
sugar will also reach a higher temperature
than
water in the cooking process.
• The more dense the food, the longer it takes to heat.
"Very dense" food like meat takes longer to reheat
than lighter, more porous food like sponge cakes.
Size and shape
• Smaller pieces of food will cook faster than larger
pieces. Also, same-shaped
pieces cook more
evenly than different-shaped
pieces.
• With foods that have different
thicknesses,
the thinner parts will cook faster than
the thicker parts. Place the thinner parts of chicken
wings and legs in the center of the dish.
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