12Microwave cooking advice

Microwave cooking advice

Microwave cooking

To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware.

Round/oval dishes are preferable to square/oblong ones as the food in the corners tends to overcook.

It is important to turn, rearrange or stir food to ensure even heating.

Standing time is necessary after cooking as it enables the heat to disperse equally throughout the food.

 

Food characteristics

Composition

Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care

 

should be taken as overheating can lead to fire.

Density

Food density will affect the amount of cooking time needed. Light porous foods, such as

 

cakes or bread, cook more quickly than heavy, dense foods, such as roasts and casseroles.

Quantity

The cooking time must be increased as the amount of food placed in the oven increases.

 

E.g. four potatoes will take longer to cook than two.

Size

Small foods and small pieces cook faster than large ones, as microwaves can penetrate from

 

all sides to the centre. For even cooking make all the pieces the same size.

Shape

Foods which are irregular in shape, such as chicken breasts or drumsticks, take longer to cook

 

in the thicker parts. Round shapes cook more evenly than square shapes when microwave

 

cooking.

Temperature

The initial temperature of food affects the amount of cooking time needed. Chilled foods will

of food

take longer to cook than food at room temperature. Cut into foods with fillings, e.g. jam

 

doughnuts, to release heat or steam.

 

Cooking techniques

Arrange

Place the thickest parts of food towards the outside of the dish. E.g. Chicken drumsticks.

Cover

Use vented microwave cling film or a suitable lid.

Pierce

Foods with a shell, skin or membrane must be pierced in several places before cooking or

 

reheating as steam will build up and may cause food to explode, e.g. Potatoes, Fish, Chicken,

 

Sausages.

 

Important: Eggs should not be heated using microwave power as they may explode, even

 

after cooking has ended, e.g. poached, hard boiled.

Stir, turn and

For even cooking it is essential to stir, turn and rearrange food during cooking. Always stir and

rearrange

rearrange from the outside towards the centre.

Stand

Standing time is necessary after cooking to enable the heat to disperse equally throughout

 

the food.

Shield

Some areas of food being defrosted may become warm. Warm areas can be shielded with

 

small pieces of foil, which reflect microwaves, e.g. legs and wings on a chicken.

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AEG MCD2662E user manual Microwave cooking advice, Food characteristics, Cooking techniques