Food Characteristics
Bone and Fat
Both bone and fat affect cooking. Bones may cause irregular cooking. Meat next to the tips of bones may overcook while meat positioned under a large bone, such as a ham bone, may
be undercooked. Large amounts of fat absorb microwave ener- gy and the meat next to these areas may overcook.
Density
Porous, airy foods such as breads, cakes or rolls take less time to cook than heavy, dense foods such as potatoes and roasts. When reheating donuts or other foods with different centers be very careful. Certain foods have centers made with sugar, water, or fat and
these centers attract microwaves (For example, jelly donuts). When a jelly donut is heated, the jelly can become extremely hot while the exterior remains warm to the touch. This could result in a burn if the food is not allowed to cool properly in the center.
Quantity
Two potatoes take longer to cook than one potato. As the quantity of the food decreases so does the cook- ing time. Overcooking will cause the moisture content in the food to decrease and a fire could result. Never leave microwave unattended while in use.
Shape
Uniform sizes heat more evenly. The thin end of a drumstick will cook more quickly than the meaty end. To compensate for irregular shapes, place thin parts toward the center of the dish and thick pieces toward the edge.
Cooking Techniques
Piercing
Foods with skins or membranes must be pierced scored or have a strip of skin peeled before cooking to allow steam to escape. Pierce clams, oysters, chicken liv- ers, whole potatoes and whole vegetables. Whole apples or new potatoes should have
a
Browning
Foods will not have the same brown appearance as conventionally cooked foods or those foods which are cooked utilizing a browning feature. Meats and poultry may be coated with browning sauce, Worcestershire sauce, barbecue sauce or
browning sauce with melted butter or margarine and brush on before cooking.
For quick breads or muffins, brown sugar can be used in the recipe in place of granulated sugar, or the surface can be sprinkled with dark spices before baking.
Spacing
Individual foods, such as baked potatoes, cup- cakes and appetizers, will cook more evenly if placed in the oven equal distances apart.
When possible, arrange foods in a circular pat- tern.
Size
Thin pieces cook more quickly than thick pieces.
Starting Temperature
Foods that are at room temperature take less time to cook than if they are chilled, refrigerated, or frozen.
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