MICROWAVE OVEN USE
A magnetron in the microwave oven produces microwaves which reflect off the metal floor, walls and ceiling and pass through the turntable and appropriate cookware to the food. Microwaves are attracted to and absorbed by fat, sugar and water molecules in the food, causing them to move, producing friction and heat which cooks the food.
The following guidelines may not apply to convection or combination cooking, because the magnetron is not used during convection cooking. Please see sections “Convection Cooking” and “Combination Cooking” for
■To avoid damage to the microwave oven, do not lean on or allow children to swing on the microwave oven door.
■To avoid damage to the microwave oven, do not operate microwave oven when it is empty.
■Baby bottles and baby food jars should not be heated in microwave oven.
■Clothes, flowers, fruit, herbs, wood, gourds, paper, including brown paper bags and newspaper, should not be dried in microwave oven.
■Do not use the microwave oven for canning, sterilizing or deep frying.
■Paraffin wax will not melt in the microwave oven because it does not absorb microwaves.
■Use oven mitts or pot holders when removing containers from microwave oven.
■Do not overcook potatoes. At the end of the recommended cook time, potatoes should be slightly firm. Let potatoes stand for 5 minutes. They will finish cooking while standing.
■Do not cook or reheat whole eggs inside the shell. Steam buildup in whole eggs may cause them to burst, requiring significant cleanup of microwave oven cavity. Cover poached eggs and allow a standing time.
FoodCharacteristics
When microwave cooking, the amount, size and shape, starting temperature, composition and density of the food affect cooking results.
Amount of Food
The more food heated at once, the longer the cook time needed. Check for doneness and add small increments of time if necessary.
Size and Shape
Smaller pieces of food will cook more quickly than larger pieces, and uniformly shaped foods cook more evenly than irregularly shaped food.
Starting Temperature
Room temperature foods will heat faster than refrigerated foods, and refrigerated foods will heat faster than frozen foods.
Composition and Density
Foods high in fat and sugar will reach a higher temperature, and will heat faster than other foods. Heavy, dense foods, such as meat and potatoes, require a longer cook time than the same size of a light, porous food, such as cake.
CookingGuidelines
Covering
Covering food helps retain moisture, shorten cook time and reduce spattering. Use the lid supplied with cookware. If a lid is not available, wax paper, paper towels or plastic wrap approved for microwave ovens may be used. Plastic wrap should be turned back at one corner to provide an opening to vent steam. Condensation on the door and cavity surfaces is normal during heavy cooking.
Stirring and Turning
Stirring and turning redistribute heat evenly to avoid overcooking the outer edges of food. Stir from outside to center. If possible, turn food over from bottom to top.
Arranging
If heating irregularly shaped or different sized foods, arrange the thinner parts and smaller sized items toward the center. If cooking several items of the same size and shape, place them in a ring pattern, leaving the center of the ring empty.
Piercing
Before heating, use a fork or small knife to pierce or prick foods that have a skin or membrane, such as potatoes, egg yolks, chicken livers, hot dogs and sausage. Prick in several places to allow steam to vent.
Shielding
Use small, flat pieces of aluminum foil to shield the thin pieces of irregularly shaped foods, bones and foods such as chicken wings, leg tips and fish tail. See “Aluminum Foil and Metal” first.
Standing Time
Food will continue to cook by the natural conduction of heat even after the microwave cooking cycle ends. The length of standing time depends on the volume and density of the food.
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