Sharp R-25JT Guidelines for microwave heating, Techniques, Pastries, Breakfast Items, Sandwiches

Guidelines for microwave heating

Several factors should be kept in mind when selecting utensils to be used for microwave heating.

1.A plate with a narrow rim of about 1/2-inch is recommended. This keeps the food all at the same level for more even, uniform heating.

2.Casseroles and sauced items should be heated in straight sided containers.

3.Containers should be chosen to be large enough to contain foods as they expand with heating. Milk products are especially subject to boil-overs.

4.Most foods heat better if they are covered. Covering retains the heat that has been created, reduces dehydration and helps keep the oven clean. There should be an opening for steam to escape from the food. Covers should also be non-metallic to allow for proper heating.

Techniques

1.Microwave cooking is ideal for times when you run out of certain items or for preparation during slow periods.

2.Avoid overcooking. Small portions of food should stand 2-3 minutes following cooking; during this standing time foods will complete cooking. Large portions require longer standing times.

3.When a range of times is given in a recipe (2-3 minutes), always cook the shorter amount of time and check for doneness. Foods can always be returned to the microwave for additional cooking. Overcooked foods are tough or dry.

4.Arrange foods with thicker portions or larger pieces toward the outside of the cooking container. Most foods cook more evenly and faster if covered.

5.The microwave oven is quite useful in reducing broiling times for steaks and chops. Partially prepare the meat in microwave oven, then broil for a shorter period of time.

6.Sliced meats should be at least 1/2-inch thick for best heating results. Turning the meat product over once during the heating process will yield more uniform heating.

Pastries

1.Placing rolls or muffins on a paper towel or napkin or wrapping in a paper towel eliminates excess moisture and gives best results.

2.Avoid overheating. Baked items will be hotter on the inside than on the outside. Overheating causes baked products to be dry and tough.

Breakfast Items

1.Eggs should be slightly undercooked when preparing them for later reheating in the microwave. Cool quickly and store covered.

2.Arrange foods on platter with easily heated items near center of plate (eggs) and denser items toward outside (sausage).

3.Do not cook eggs in the shell. Pressure will build up inside the shell and it will burst. Do not reheat cooked eggs unless they are scrambled or chopped. Puncture the yolk before cooking eggs.

Sandwiches

1.Pre-toast bread and cool on air rack. Egg and shortening rich bread gives best results.

2.Sandwich meats should be sliced very thin. When assembling sandwich, place thicker portions toward outside edges.

3.Cover sandwiches and refrigerate no longer than three hours. When ready to heat in the microwave, unwrap and place on paper towel or napkin. Most sandwiches should be heated uncovered unless wrapped in paper towel or napkin. The paper absorbs excess moisture, preventing the sandwich from becoming soggy.

4.Avoid overheating. Filling heats rapidly, and overheated sandwiches become dry and tough.

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