speed and efficiency.
heating, and defrosting,
There are a few tips that
will make microwaving
become even more
The more food being cooked, the
longer you will have to cook it. As a
general rule, when doubling
increase the cooking time by about 50
percent. When cutting a recipe in half,
reduce the time by about 40 percent.
Dense foods, such as potatoes,
and carrots, absorb
less quickly than porous foods such as
ground beef or mashed potatoes.
denser foods take longer to
Small pieces cook faster than large
ones. For even cooking,
it is important
to have all the pieces the same size.
pieces, round or
items of varying
arrange the thick portion
near the outer edge of the dish.
Food high in moisture, sugar or tat
cook faster than foods that are low in
Add a minimum
liquid to moist foods. An excess
amount of water slows cooking.
Frozen or refrigerated foods take
longer to microwave
than food at room
Some foods require special attention
when cooked in the microwave
Delicate foods such as eggs, cheese,
etc. cook so quickly, they
should be watched
Arrange foods in a circular
pattern, when possible.
Pierce the membrane
foods such as eggs, oysters,
livers, clams and whole
so they do not burst.
Stirring: To help food cook more
quickly and evenly.
Over: To help larger foods
such as roasts or whole chickens
Place food that is
to the outer
edge and the smaller/thinner
porous food to the center.
To prevent evercooking,
thin or bony areas can be protected
with small strips of aluminum
Time: Foods continue
cooking even after removal from the
time is necessary
allow foods to complete
Microwave recipes will likely call for
less liquid and cooking time
For your safety, following
to avoid potentia
160°F (71°([3): Meat, Fish, Eggs
165°F (74°(3): Reheating
170°F (77°(3)): Poultry (White Meat)
180°F (82°(3;): Poultry (Dark Meat)