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Most
heat-resistant,
non-metallic
cooking
utensils are safe for use in your mcirowave
oven. However, some may contain materials
that render them unsuitable
as microwave
cookware. If you have any doubts about a par-
ticular utensil, there's a simple way to find out
if it can be used in your microwave oven.
Testing
utensils
for microwave
use: Place
the utensil in question next to a glass measure
filled with water in the microwave oven.
Set the microwave
at maximum
power for 1
minute, if the water heats up, but the utensil
remains
cold
to
touch,
the
utensil
is
microwave-safe.
However, if the water does not
change temperature,
but the utensil becomes
warm, microwaves are being absorbed by the
utensil and it is not safe for use in the micro-
wave oven.
FACTORS AFFECTING
COOKING TIMES
Starting
Temperature:
The initial tempera-
ture of foods directly affects the length of time
they must cook or heat. As in a conventional
oven, frozen food takes longer to cook than
does refrigerated food, while food at room tem-
perature cooks most quickly.
Moisture
content
of foods:
Since
micro-
waves are attracted by moisture, relatively dry
foods such as roasts and some vegetables
should either be sprinkled with water prior to
cooking or covered so as to retain steam.
Size of foods: The smaller and more uniform
the pieces of food in the oven, the better. It is
also a good idea to microwave cut-up foods in
a roomy pan so that the microwaves can get to
the pieces from all sides, thus ensuring even
cooking.
Quantity
of foods:
The number
of micro-
waves in your oven remains constant regard-
less of how much food is being cooked. There-
fore, the more food you place in the oven, the
longer
the
cooking
time.
Remember
to
decrease cooking times by at least one-third
when halving a recipe.
Bone and fat content
of foods:
Bones con-
duct heat, and large amounts
of fat attract
microwave
energy. Therefore,
care must be
taken when cooking bony or fatty cuts of meat
that the meats do not cook unevenly and do
not become overdone. Foods with a high fat
and sugar content (Christmas
puddings
and
mince pies, for instance) need careful timing,
they can get very hot and burn easily - possi-
Shape of foods:
Microwaves
penetrate only
about 1 inch (2Scm) into foods the interior por-
tion of thick foods is cooked as the heat gener-
ated on the outside travels inward. In other
words, only the outer edge of any food is actu-
ally cooked by microwave
energy the rest is
cooked by convection.
It follows then, that the
worst possible shape for a food that is to be
microwaved is a thick square: the corners will
burn long before the centre is even warm.
Round
thin
foods
and
ring-shaped
foods
microwave the most successfully.
COOK CHILL FOODS
This type of food requires
extra care when
being prepared in a microwave. This is due to
the fact that most package instructions
are
based on a certain oven. It is therefore impor-
tant that you know the output power of your
particular
oven if your oven is of a lower wat-
tage than that stated on the packet. Then
adjustments
to the cooking
times
will be
required.
INCREASE
the cooking
time in 1
minute and where possible stir each time then
leave to stand for at least 3 minutes.
TIPS ON REHEATING FOOD
l
Arrange foods for reheating on the plate so
that the thicker, denser and meatier portions
are to the outer edge of the dish, where they
will receive the maximum amount of energy,
and the thinner areas to the centre where
they will get less.
l
When plating up meals for reheating,
try to
ensure that the food is arranged in an even
layer.
l
Cover foods when reheating with a layer of
pricked cling film to retain moisture.
l
When reheating, observe the standing time
recommened in cooking procedures to make
maximum use of the microwave energy and
to prevent overcooking
of the reheated dish.
l
The times in the reheating
chart refer to
foods at room temperature. Allow extra time
if the food is chilled.
l
When reheating
potatoes in their jackets,
breads pastries or moist foods, place them
on a sheet of absorbent
kitchen paper so
that it may absorb the moisture during the
reheating time.
l
Stir foods regularly
during
the reheating
process. If stirring is not possible, then rotate
the food or dish or re-arrange
during the
reheating time.
THIS APPLIANCE SHOULD NOT BE USED
FOR COMMERCIAL CATERING PURPOSES.
bly even causing a fire In your oven
-191
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