FOOD CHARACTERISTICS
The speed and evenness of microwave cooking is affected by the foods themselves. Microwaves penetrate foods to a depth of 1.8 to 3.7cm (3/4 to 11/2 inches) on all surfaces; top, bottom and sides. The interior of foods greater than
Quantity: The amount of food placed in a microwave oven has a direct effect on the cooking time. Small amounts of food or liquid require less cooking time than larger amounts of the same substance. That’s because small quantities receive concentrated amounts of microwaves. As the quantity increases, concentration decreases.
Size: Small pieces cook faster than large ones. To the speed cooking, cut pieces smaller than 5cm
Shape: Many foods are
To compensate for irregular shapes, place thin pieces toward the center of the dish and thicker pieces toward the edge of the dish.
Round shaped foods cook faster than square or oblong shapes.
Starting Temperature: Frozen or refrigerated food will takes longer to cook than food at room temperature. Room temperatures vary with the time of year, therefore cooking times may be longer on cold winter days.
Bone and Fat: Because bones conduct heat, the side of meat with the bone will cook first, while boneless cuts cook slower but more evenly. Fat attracts microwaves.
Large roasts, turkeys and chickens brown during prolonged cooking as their natural fats are drawn to the surface. The centers of these foods are cooked by heat conduction.
Moisture Content: Microwave are attracted by moisture. Naturally moist foods microwave better than dry foods. Add a minimum of liquid to moist foods, as excess water slows cooking. Prick foods with skins like those on potatoes or squash allowing internal steam to escape.
Density: The density of food determines how easily the microwaves can penetrate and how quickly it will cook. Porous foods, like ground beef or mashed potatoes, microwave faster than dense ones like steak or whole potatoes.
Piercing: Steam builds up pressure in foods which are tightly covered by a skin or membrane Pierce potatoes, egg yolks and chicken livers to prevent bursting.
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