Microwave Features, Microwave Cooking Principles

MICROWAVE FEATURES

MICROWAVE COOKING PRINCIPLES

The key to successful microwave cooking is understanding the basic conditions which may affect cooking results.The speed and evenness of microwave cooking are influenced by characteristics of the food itself and by differences in line voltage. House power varies throughout the country. Voltage fluctuates and is lower during periods of peak consumption.

Microwaves penetrate foods to a depth of about 3/4 to 11/2 inches on all surfaces: top, bottom and sides.The interior of foods greater than 2 inches in diameter heats by conduction, as it does in conven- tional cooking. Foods with high water, fat or sugar content respond quickly to microwave energy.

Size - Small pieces cook faster than large ones. To speed cooking, cut pieces smaller than 2 inches so microwave can penetrate to the center from all sides. For even cooking, cut vegetables, fruit and meat into pieces of uniform size.

Quantity - Small amounts cook faster than large ones. Microwaving time is always directly related to the amount of food and increases with the quantity. When doubling a recipe, increase time by about one-half and check for doneness.

Starting temperature - Frozen or refrigerated food takes longer to heat than food at room temperature. Cooking times in this book are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check for doneness at the minimum time.

Fat and bone - Marbling within meat or a thin, even layer of fat on a roast attracts energy and speeds cooking. Drain excess drippings in dish during cooking to speed cooking. Bone conducts heat, so areas next to it may cook faster than other areas.

Shape - Foods which are irregular in shape, like fish fillets, chicken breasts or drumsticks, take longer to cook in the thicker parts. To help them cook evenly, place the thickest parts to the outside of the dish, where they will receive more energy.

Moisture content - Microwaves are readily attracted to moisture. Naturally moist foods microwave better than dry ones. Add a minimum of liquid to moist foods, as excess water slows cooking.

Density. Porous foods, such as ground beef or mashed potatoes, cook faster than dense foods, such as steak or whole potatoes, since microwaves penetrate them more easily. Turn dense foods over after one-half cooking time to speed and equalize cooking.

DEFROSTING FROZEN FOODS

Defrosting food with the microwave oven is not only faster than any other method, it can also give better results. Many microwave ovens are designed with a special automatic defrost setting which makes it safe, quick and easy to defrost meat and poultry.

Once frozen meat is defrosted, it begins to lose its juices. Microwave ovens give you the advantaged of letting you defrost meat just before you cook it for maximum juiciness and quality.

Microwave defrosting is easy, but some attention is needed to make sure that the ice crystals in frozen food melt without the food starting to cook. MEDIUM-LOW (30%) is fast enough to be convenient but gradual enough to give good results. At MEDIUM (50%) meat defrosts in about one-third less time but needs more attention.

Place plastic or paper-wrapped package of frozen food directly in oven. To speed defrosting, remove wrap as soon as possible and cover food with wax paper to hold in heat and prevent moisture loss. Foil wrappings must be removed.

Remove wrapping from turkey so you can feel warm spots as it defrosts. Metal clamps holding legs should be removed as soon as possible. Start breast side down, shield warm areas with small strips of foil and turn over after each one-fourth of time.

Let turkey stand 20 to 30 minutes submerged in cold water after defrosting,until giblets and neck can be removed and breast meat under wings is completely defrosted. Turkey may be microwaved with clamps if they are difficult to move.