Cooking Techniques

Advantages of microwave cooking are speed and efficiency. For warming, heating, and defrosting, nothing compares. There are a few tips that will make microwaving easier and more enjoyable.

Microwave Cooking Principles

Because microwave cooking requires

only one-quarter to one-third the time of conventional cooking, the same cooking principles become even more important.

Quantity

The more food being cooked, the longer

you will have to cook it. As a general rule, when doubling a recipe, increase the cooking time by about 50 percent. When cutting a recipe in half, reduce the time by about 40 percent.

Density

Dense foods, such as potatoes, roasts and carrots, absorb microwave energy less quickly than porous foods such as ground beef or mashed potatoes.

Therefore, denser foods take longer to

cook.

Shape and Size

Small pieces cook faster than large

ones. For even cooking, it is important to

have all the pieces the same size.

Evenly shaped pieces, round or

doughnut shaped, microwave best.

When cooking items of varying

thickness, arrange the thick portion near

the outer edge of the dish.

Moisture, Sugar and Fat

Food high in moisture, sugar or fat cook faster than foods that are low in these

substances. Add a minimum of liquid to moist foods. An excess amount of water

slows cooking.

Starting Temperature

Frozen or refrigerated foods take longer

to £_n_n__crowavethan food at room

temperature.

Delicate Ingredients

Some foods require special attention when cooked in the microwave oven. Delicate foods such as eggs, cheese, mayonnaise, etc. cook so quickly, they should be watched carefully.

Microwave Cooking Techniques Arranging: Arrange foods in a circular pattern, when possible.

Piercing: Pierce the membrane of foods such as eggs, oysters, snails, sausages, livers, clams and whole vegetables, so

they do not burst.

Covering: Covering speeds heating

and prevents spattering.

Stirring:To help food cook more quickly and evenly.

Turning Over: To help larger foods such as roasts or whole chickens cook

more evenly.

Reheating: Place food that is denser/ larger/thicker to the outer edge and the smaller/thinner or more porous food to the center.

Shielding:To prevent overcooking, thin or bony areas can be protected with small strips of aluminum foil.

Standing Time: Foods continue cooking even after removal from the oven. Standing time is necessary to allow foods to complete cooking.

Converting Recipes

Microwave recipes will likely call for less

liquid and cooking time.

Safety Food Temperatures

For your safety, following temperature is

recommended to avoid potential food

poisoning problems.

160°F (71°C): Meat, Fish, Eggs

165°F (74°C): Reheating foods

170°F (77°C): Poultry (White Meat)

180°F (82°C): Poultry (Dark Meat)

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