Food characteristics & Microwave cooking
Stirring |
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Stirring is one of the most important of all microwaving techniques. In conventional |
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cooking, food is stirred for the purpose of blending. Microwaved food, however, is stirred |
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in order to spread and redistribute heat. Always stir from the outside towards the centre |
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as the outside of the food heats first. |
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Turning over |
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Large, tall foods such as roasts and whole chickens should be turned so that the top and |
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bottom will cook evenly. It is also a good idea to turn cut up chicken and chops. |
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Placing thicker portions facing outwards |
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Since microwaves are attracted to the outside portion of food, it makes sense to place |
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thicker portions of meat, poultry and fish to the outer edge of the baking dish. This way, |
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thicker portions will receive the most microwave energy and the food will cook evenly. |
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Shielding |
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Strips of aluminium foil (which block microwaves) can be placed | over the corners or |
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edges of square and rectangular foods to prevent those portions from overcooking. Never |
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use too much foil and make sure the foil is secured to the dish or it may cause ‘arcing’ in |
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the oven. |
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Elevating |
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Thick or dense foods can be elevated so that microwaves can be absorbed by the |
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underside and centre of the foods. |
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Piercing |
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Foods enclosed in a shell, skin or membrane are likely to burst in the oven unless they are |
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pierced prior to cooking. Such foods include yolks and whites of eggs, clams and oysters |
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and whole vegetables and fruits. |
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Testing if cooked |
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Food cooks so quickly in a oven, it is necessary to test it frequently. Some foods are left in |
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the microwave until completely cooked, but most foods, including meats and poultry, are |
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removed from the oven while still slightly undercooked and allowed to finish cooking |
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during standing time. The internal temperature of foods will rise between 5˚F (3˚C) and |
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15˚F (8˚C) during standing time. |
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Standing time |
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Foods are often allowed to stand for 3 to 10 minutes after being removed from the oven. |
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Usually the foods are covered during standing time to retain heat unless they are |
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supposed to be dry in texture (some cakes and biscuits, for example). Standing allows |
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foods to finish cooking and also helps flavour blend and develop. | 32 | |
To Clean Your Oven
1Keep the inside of the oven clean
Food spatters or spilled liquids stick to oven walls and between seal and door surface. It is best to wipe up spillovers with a damp cloth right away. Crumbs and spillovers will absorb microwave energy and lengthen cooking times. Use a damp cloth to wipe out crumbs that fall between the door and the frame. It is important to keep this area clean to assure a tight seal. Remove greasy spatters with a soapy cloth then rinse and dry. Do not use harsh detergent or abrasive cleaners. The metal tray can be washed by hand or in the dishwasher.
2Keep the outside of the oven clean
Clean the outside of your oven with soap and water then with clean water and dry with a soft cloth or paper towel. To prevent damage to the operating parts inside the oven, the water should not be allowed to seep into the ventilation openings. To clean control panel, open the door to prevent oven from accidentally starting, and wipe a damp cloth followed immediately by a dry cloth. Press Stop/Clear after cleaning.
3If steam accumulates inside or around the outside of the oven door, wipe the panels with a soft cloth. This may occur when the oven is operated under high humidity conditions and in no way indicates a malfunction of the unit.
4The door and door seals should be kept clean. Use only warm, soapy water, rinse then dry thoroughly.
DO NOT USE ABRASIVE MATERIALS, SUCH AS CLEANING POWDERS OR STEEL AND PLASTIC PADS.
Metal parts will be easier to maintain if wiped frequently with a damp cloth.
5Do not use any steam cleaner