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Microwave
cooking
tips
Amount
of food
l
The more food
you prepare, the longer it
takes. A rule of thumb is that a double
amount of food requires almost double the
time. If one potato takes four minutes to
cook, you need about seven minutes to
cook two potatoes.
Covering
food
Cover food to:
l
Reduce
splattering
l
If you want to cook two meals or con-
tainers of food
at the same time, you can
do so with the Bi-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.
l
Shorten
cooking times
l
Retain
food moisture
All coverings that allow microwaves to pass
through are suitable.
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.
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,
prick
these foods
before cooking with a fork, cocktail pick,
or toothpick.
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.
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
When cooking in a microwave oven,
food continues to cook even when the
microwave energy is turned off. Food is no
longer cooked by microwaves,
but it is still
being cooked by the high heat left over
from the microwave oven.
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.
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.
42
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