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Microwave
cooking
tips
Amount
of food
l
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.
l
If you want to cook two meals or
containers of food
at the same time, you
can do so with the R-Level Cooking Rack.
For example, you can cook two frozen
dinners or reheat two plates of food by
placing one on the rack and one under
the rack.
Starting
temperature
of food
l
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
l
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.
l
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
l
Smaller pieces of food
will cook faster
than larger pieces and same-shaped
pieces of food cook more evenly than
irregularly-shaped
foods.
l
With unevenly shaped foods,
the thinner
parts will cook faster than the thicker
areas.
Place
the thinner parts of chicken
wings and legs in the center of the dish.
Stirring,
turning
foods
l
Stirring and turning foods
distributes
heat quickly to the center of the dish and
avoids overcooking
at the outer edges of
the food.
Covering
food
Cover food to:
. Reduce
splattering
l
Shorten
cooking times
l
Retain
food moisture
All coverings that allow microwaves to pass
through are suitable.
Releasing
pressure
in foods
l
Several foods
(for example: baked
potatoes, sausages, egg yolks, and some
fruits) are tightly covered by a skin or
membrane. This can cause the food to
burst from steam building up in them
during cooking. To relieve the pressure
and to prevent bursting,
pierce
these
foods before cooking with a fork, cocktail
pick, or toothpick.
Using
standing
time
l
Always allow food to stand
for a while
after cooking. Standing time after defrost-
ing, cooking, or reheating always improves
the result since the temperature will then
be evenly distributed throughout the food.
l
The length of the standing time
depends
on the volume and density of the food.
Sometimes it can be as short as the time
it takes you to remove the food from the
oven and take it to the serving table.
However, with larger, denser food,
the standing time may be as long as
10 minutes.
52
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