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INTRODUCTION TO MICROWAVE COOKING
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6
FACTORS
AFFECTING COOKING TIMES (Cont.)
Shape of foods
Microwaves
penetrate
only
about
1 inch
(2.5
cm)
into
food,
the
interior
portion
of
thick
foods
is
cooked as the heat generated on the outside travels
inward.
In other words, only the outer edge at any food is
actually
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 comers will burn long before the
centre is even warm.
Round thin foods and ring-shaped foods microwave
most successfully.
Cook chill foods
This type of food requires extra care when
being
prepared in a microwave oven. This is due to the fact
that
most
package
instructions
are
based
on
a
particular
oven.
It is therefore
important
that you
know
the output power of your oven. If it is of a
lower wattage than that stated on the packet, then
adjustments
to the cooking times will be required.
INCREASE the cooking time by 1 minute and where
possible stir each time, then leave it to stand at least
3 minutes.
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