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Cooking Techniques
Spacing
Individual
foods,
such as
baked
potatoes,
cupcakes and
appetizers,
will
cook
more
evenly
if
placed
in
the
oven
equal
distances
apart.
When
possible,
arrange foods
in
a
circular
pattern.
Covering
As
with
conventional cooking, moisture evaporates during
microwave
cooking.
Casserole
lids
or
plastic
wrap
are
used
for
a
tighter seal.
When
using
plastic
wrap, vent
the
plastic
wrap by
folding
back
part of
the
plastic
wrap
from the
edge
of
the dish
to
allow
steam
to
escape.
Loosen
or
remove
plastic
wrap
as
recipe
directs for
stand
time.
When
removing
plastic
wrap
covers,
as
well
as
any
glass
lids,
be
careful to
remove
them
away
from you
to
avoid
steam
burns.
Various
degrees
of
moisture
retention
are also obtained
by
using
wax
paper
or
paper
towels.
However,
unless
specified,
a
recipe
is
cooked
uncovered.
Shielding
Thin
areas
of
meat and
poultry
cook
more
quickly
than
meaty
portions.
To
prevent overcooking, these
thin
areas
can be
shielded
with
strips of
aluminum
foil.
Wooden
toothpicks
may
be used
to
hold
the
foil
in
place.
Timing
A
range
in
cooking
time
is
given
in
each
recipe.
The
time range
compensates
for
the
uncontrollable differences
in
food shapes,
starting
temperature
and
regional
preferences.
Always cook
food
for
the
minimum
cooking time
given
in
the
recipe
and
check
for
doneness.
If
the food
is
undercooked, continue
cooking.
It
is
easier
to
add
time
to
an undercooked
product.
Once
the
food
is
overcooked,
nothing
can be
done.
Stirring
Stirring
is
usually
necessary
during
microwave
cooking.
We
have noted
when
stirring
is
helpful,
using the
words
once,
twice,
frequently or occasionally
to
describe the
amount
of
stirring
necessary.
Always
bring
the
cooked
outside
edges
toward
the center
and
the
less
cooked
center
portions
toward
the outside
of
the
dish.
Rearranging
Rearrange
small items
such as
chicken
pieces,
shrimp,
hamburger
patties
or
pork chops.
Rearrange
pieces from the
edge
to
the center
and
pieces from the center
to
the
edge
of
the
dish.
Turning
It
is
not possible
to
stir
some
foods
to redistribute
the
heat.
At
times
microwave energy
will
concentrate
in
one
area
of
a
food.
To
help insure
even
cooking,
these foods
need
to
be
turned.
Turn over
large foods,
such as
roasts
or
turkeys,
halfway
through cooking.
Stand
Time
Most
foods
will
continue
to
cook by
conduction
after
the
microwave oven
is
turned
off.
In
meat
cookery, the
internal
temperature
will
rise
5*F
to
15°F (3°C
to
8°C)
if
allowed
to
stand,
tented
with
foil,
for
10
to
15
minutes.
Casseroles
and
vegetables
need
a
shorter
amount
of
standing
time,
but
this
standing time
is
necessary
to
allow
foods
to
complete cooking
in
the center
without
overcooking
on
the
edges.
Testing
for
Doneness
The
same
tests for
doneness used
in
conventional
cooking
may
be
used
for
microwave
cooking.
Meat
is
done
when
fork-tender or
spirts
at
fibers.
Chicken
is
done
when
juices
are
dear
yellow
and
drumstick
moves
freely.
Fish
is
done
when
it
flakes
and
is
opaque.
-18-
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