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COMMONLY ASKED
QUESTIONS AND ANSWERS
MICROWAVES COOK FROM THE INSIDE OUT.
They certainly do not. Microwaves penetrate foods
from the outside to a depth of about 2.5 cm. Small
foods, under 5 cm in diameter, are penetrated to
the centre from all sides. With large foods, energy
creates heat in the outer layer; then the heat moves to
the centre by conduction, as it does conventionally.
A few foods may appear to cook more on the inside.
One example is an egg. Energy penetrates to the
centre, where the fatty yolk becomes hotter than the
white, and cooks quicker.
YOU CAN'T USE METAL IN A MICROWAVE OVEN.
False. Metal reflects microwaves; the oven itself is
made of metal so microwave energy can't escape.
Inside the oven, metal slows cooking because it
keeps energy from reaching parts of the food. You
can use the reflective properties of metal to protect
foods which might overcook in some areas.
DISHES DON'T GET HOT IN A MICROWAVE OVEN.
Keep your oven mitts handy. A microwave-safe
utensil will not be heated by microwave energy,
but it will become hot from contact with hot food.
Heat tends to equalise. A warm object heats the air
around it, like a radiator in a cool room. When food
becomes hot, some of this heat is transferred to the
dish.
POINTS TO REMEMBER
As a general guide:
HIGH – is ideal for vegetables, fruit, soup, beverages,
bacon and sauces.
MEDIUM HIGH – for roasting lamb, roasting chicken
and fish fillets.
MEDIUM – is for roasting beef, pork and simmering;
great for casseroles or stews and cooking seafood.
MEDIUM LOW – allows you to defrost.
LOW – is used to keep foods warm once they are cooked.
• The more food in the microwave oven, the longer it
takes to cook.
• Reduce liquids in a microwave recipe because there
is not as much evaporation, due to the shorter cooking
time.
• Reduce seasonings slightly because flavours will be
unbalanced by quantity of liquid. Do not add salt until
the end of the cooking process.
• Microwaves cook from the outside to the centre, so
when arranging foods always place the thicker or more
dense portions of food at the outside, with the thinner,
less dense pieces on the inside.
• Foil can be used in the microwave oven successfully.
Just remember two rules:
( a ) There must be at least half of the food exposed
to the microwaves.
( b ) Do not let the foil touch the sides of the oven.
Use foil to shield thinner parts of food when defrosting,
to prevent over-cooking and drying out.
• All food continues to cook after it leaves the microwave
oven because the heat is stored in the food and not in
the oven.
Standing time required will vary according to the volume
and density of food.
e.g. Fish and vegetables – 1-5 minutes
Cakes – 3-10 minutes
Roasts – 10-15 minutes
Cover foods with a lid or foil when standing.
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• When reheating foods always cover with a lid, plastic
wrap or paper towel to prevent foods from drying out.
Reheat on MEDIUM for best results.
• Always pierce food that has a membrane – for example
eggs, tomatoes, potatoes and kidneys.
• Remember to cover vegetables with a lid or plastic
wrap when cooking.
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