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HINTS & TIPS
HINTS & TIPS
INTRODUCTION TO
MICROWAVE COOKING
•
Microwaves are invisible waves of
electromagnetic energy similar to radio
waves. Instead of being converted to
sound as in a radio or mobile phones, it is
converted into a heat source which heats
food from the inside.
•
Microwaves cook because food molecules
of water, fat and sugar react to the energy
provided by the microwaves. That
energy is absorbed by the food causing
the molecules to vibrate quickly. This
movement creates friction which causes
the food to heat up and therefore cook.
•
The energy in a microwave is not
distributed evenly throughout the cavity.
The turntable rotates constantly while
cooking which prevents uneven cooking.
•
Microwave cooking is considered the
"cool" cooking method as only the food
gets hot and surrounding air stays cool.
•
Microwaves are safe and economical on
electricity with savings up to 50%.
•
Ovens need no preheating therefore
the kitchen stays cooler. Cooking is
cleaner with less odours and washing up
is reduced.
•
Microwave ovens cook foods rapidly, some
foods are better cooked in a microwave
oven as they retain more flavour, texture
and goodness, such as plain fish fillets, soft
fruit, vegetables and fat free cakes.
•
In a microwave the heat is produced
INSIDE the food. In all other conventional
cooking methods, heat is applied from
OUTSIDE through transference of heat by
convection or radiation.
•
Microwave energy penetrates the food to
a depth of about 25mm. Small foods under
5cm in diameter such as eggs are
penetrated to the centre from all sides.
In larger foods, energy creates heat in the
outer layer; this then moves to the centre
by conduction, as it does with
conventional cooking.
40
SOME IMPORTANT TIPS FOR
MICROWAVE COOKING
To help equalize energy in the food so that it
cooks evenly follow these helpful tips.
1.
Arrange foods with varying size ends, such
as chicken drumsticks and broccoli with
the thicker or tougher part positioned to
the outside of the dish. This ensures the
parts that require more cooking will receive
more energy, so the food will cook evenly.
2.
Covering the dish during cooking holds
in the heat and steam to speed up cooking
time. Use a microwave safe lid or plastic
wrap that has been vented by turning back
one edge at the side of the dish to form a
narrow vent to release excess steam.
3.
Choose cooking dishes that are shallow
and preferably have straight sides. Shallow
dishes enable the food to cook faster and
straight edges prevent the edges from
being overcooked.
4.
Arrange individual items such as ramekins
or whole potatoes around the outside of
the turntable. Make sure to leave space
between items so the energy can penetrate
from all sides.
5.
Use round shaped microwave dishes.
Round shapes cook more evenly than
square or rectangle dishes which absorb
most of the energy in the corners causing
food to overcook and toughen.
6.
Heat breads, biscuits or oily food on the
crisper pan or paper towel. This prevents
the build up of steam between food and
glass turntable, keeping surfaces crisp and
dry. Cover foods with paper toweling to
prevent splatters.
7.
Stir foods from the outside to centre of
the dish once or twice during cooking to
equalize heat and speed microwaving.
8.
Turn medium to large food items over
twice during microwaving. This enables
even exposure to microwaves.
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