Amana MW96T Microwave Cooking Techniques, Effects of Food Characteristics on Microwave Cooking

Cooking Guide

Microwave Cooking Techniques

Many microwave cooking techniques are similar to those used in conventional cooking. Other techniques are necessary because of the unique way microwaves cook food. In microwaving, food should be arranged and handled to allow even exposure to microwave energy. Use the techniques described here for best microwave results.

Stir foods such as casseroles and vegetables at intervals during microwaving to distribute heat evenly and speed cooking. Since food at the outside of dish absorb more energy, stir from outside to the center.

Arrange unevenly-shaped foods such as chicken pieces or salmon steaks with the thicker, meatier parts toward the outside of the dish where they will receive more microwave energy. To prevent overcooking, place delicate areas of foods such as asparagus tips toward the inside of the dish to receive less microwave energy.

Shield certain areas of food with small amounts of aluminum foil to prevent overcooking. Areas that may need shielding include quick-cooking parts of food such as the wing tips and leg ends of poultry, or areas that attract the most energy, such as the corners of square baking dishes.

Turn over foods like pork chops or baking potatoes midway during the cooking time to expose all sides to equal amounts of microwave energy. Large foods such as roasts or whole cauliflower should also be turned over to promote even cooking.

Let foods "stand" to complete cooking after they are removed from the oven. This is an important microwave technique that allows the center of foods such as cakes, whole vegetables and roasts to complete cooking without overcooking the outer areas. Large foods build up enough internal heat to continue cooking as they stand. The length of standing time depends on the density and surface area of the food. Place cooked food on a flat surface (counter top). Cover with foil or untensil lid for recommended time in this cooking guide.

Effects of Food Characteristics on Microwave Cooking

Piece size. Small pieces cook faster than large pieces. Pieces which are similar in size and shape cook more evenly. With large pieces of food, reduce the power setting for even cooking.

Starting temperature. Foods taken from the freezer or refrigerator take longer to cook than foods at room temperature. Timings in our recipes are based on the temperatures at which foods are normally stored.

Quantity of food. In both conventional and microwave cooking, small amounts usually take less time than large amounts. This is most apparent in microwave cooking where time is directly related to number of servings.

Shape of food. In both conventional and microwave cooking, thin areas cook faster then thick areas. This can be controlled in microwaving by placing thick pieces near the outside edge, and thin pieces near the center.

Density of food. In both conventional and microwave cooking, dense foods, such as a potato, take longer to cook or heat than light, porous foods, such as a piece of cake, bread or a roll.

Round shapes. Since microwaves penetrate food to about 1-inch from top, bottom and sides, round shapes and rings cook more evenly. Corners receive more energy and may overcook. This may also happen when cooking conventionally.

Delicacy. Foods with a delicate texture are best cooked at a lower power settings to avoid toughening.

Natural moisture of food affects how it cooks. Very moist foods cook evenly because microwave energy is attracted to water molecules. Foods with uneven moisture should be covered or allowed to stand so heat can disperse evenly.

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