Some of the recipes, particularly those for breads, cakes, and meats suggest that food be removed from the oven when it is still slightly undercooked. This is not a mistake. When allowed to stand, the food will continue to cook outside the oven, as the heat trapped within the outer portions of the food gradually travels inward. If the food is left in the oven until it is cooked all the way through, the outer portions will become overcooked. As you gain exper- ience in using your microwave oven, you will become increasingly skillful in estimating both cooking and standing times for various foods.
How Characteristics of Foods Affect Microwave Cooking
Quantity: The greater the volume of food, the longer it takes to cook it. In general, cook- ing time is increased by almost 50 percent when doubling a recipe. Time is reduced by approximately 40 percent when cutting a recipe in half.
Density: Lrght, porous food such as cakes and breads cook more quickly than heavy, dense food such as roasts, potatoes, and cas- seroles
Height: #Whether conventional or micro- wave cooking methods are used, areas of food close to the energy source may need to be turned over or shielded for even cooking.
Shape and Size: For more even cooking results, choose food pieces that are similar in size and shape. Arrange small, thin pieces toward the center of the dish and thicker pieces toward the outside of the dish.
Sugar, Fat, and Salt: #Food with high sugar, fat, and salt content cooks faster than food low in these elements.
Special Techniques in
Microwave Cooking
Browning: Meat and poultry with high fat content that are cooked 10 to 15 minutes or longer, will brown lightly. Food that is cooked for a shorter period of time may be brushed with a browning agent to achieve an appealing color. The most commonly used browning sauces are Worcestershire sauce, soy sauce, and barbecue sauce.
Covering: A cover traps heat and steam causing the food to cook more quickly. You may either use a lid or plastic wrap with a corner folded back to vent the excess steam. Recipes calling for covered microwavable cas- seroles use the glass casserole covers to help retain the steam; however, the covers can become hot during cooking so handle care- fully. Waxed paper effectively prevents food from spattering in the oven and helps food retain some heat. Sandwiches and many other foods can be wrapped in paper towels to pre- vent them from drying out.
Spacing: Individual foods such as baked potatoes, cupcakes, and hors d’oeuvres will cook more evenly if placed in the oven at least an inch apart, preferably in a circular pattern.
Stirring: Stirring is an important microwav- ing technique. Microwaved foods are stirred in order to blend flavors and redistribute heat. Always stir from the outside toward the inside, since the outside of the food heats first.