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global_main.book.book Page 28 Monday, April 18, 2022 4:47 PM
OPERATION
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• Sprinkling: Low-moisture foods such as roasts
and vegetables should be sprinkled with water
before cooking or covered to retain moisture.
• Arranging: The upper portion of thick foods will
be cooked more quickly than the lower portion.
Turn food over several times during cooking.
• Piercing: Pierce foods that are enclosed in a
shell, skin or membrane before cooking to
prevent them from bursting.
- Such foods include yolks and whites of eggs,
clams, oysters, potatoes, and other whole
vegetables and fruits.
• Shape of Food: Microwaves penetrate only
about 2 cm into food. Only the outer edge of
food is cooked by microwave energy; the rest is
cooked as the heat moves inward.
- Place the thickest portions of foods like meat,
poultry or fish toward the outside of the
utensils to help them cook more evenly.
- If possible, shape foods into thin rounds or
rings.
• Density: Light, porous food such as cakes and
breads are cooked more quickly than heavy,
dense foods such as roasts and casseroles.
• Bones and Fat: Bones conduct heat and fat
cooks more quickly than meat. Take care with
bony or fatty cuts of meat.
• Quantity: The more food you place in the oven,
the longer the required cooking time.
• Shielding: Cover the corners of square dishes
with strips of aluminum foil to prevent
overcooking. Do not use too much foil, and make
sure the foil is secured to the dish. If the foil gets
too close to the oven walls during cooking, it can
cause arcing.
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