COOKING GUIDE
COOKING PRINCIPLES AND TECHNIQUES
The advantages of microwave cooking are speed and efficiency, For warming, heating, and defrosting, nothing compares. Here are a few tips that will make microwaving easier and more enjoyable,
Microwave Cooking Principles Because microwave cooking
requires only
cooking, cooking principles become even more important,
Quantity
In microwave cooking, the cooking time is dependent on the amount of food in the oven. If you double the recipe, plan on doubling the cooking time.
Density
Dense foods, such as potatoes, need more cooking time, as they take longer for microwave energy
to penetrate and for the heat robe conducted through them.
Shape and Size
Cut food into uniform shapes and sizes for even cooking in the microwave. When cooking irrecJular
shapes (such as chicken
place the thicker parts to the outer edge of the dish.
Moisture, Sugar and Fat
Food high in moisture, sugar or fat cook faster. Add a minimum of
liquid to moisten foods. Excessive amounts of water slow cooking,
Starting Temperature
Frozen or refrigerated foods take longer to microwave than food at
room temperature. Delicate Ingredients
Delicate foods such as eggs,
cheese, mayonnaise, etc., cook very quickly, and should be watched carefully,
Microwave Cooking Techniques
Arranging:Arrange food in a
circular pattern, with denser, thicker items at the edge of the dish. Piercing: Pierce the membrane of foods such as eggs, oysters, snails, sausages, livers, clams and whole vegetables, so they do not burst. Pierce pouches when using
Reheating: Cooked food reheats
extremely well by using a low level of microwave energy. Place denser foods near the outer edge of the dish when reheating.
Covering: Most foods will cook and reheat better when covered. Pierce plastic wrap to vent steam.
Stirring: Stir foods to help cook/ reheat more quickly and evenly. Turning Over: To promote even
cooking, turn larger solid items
such as roasts or baked potatoes over halfway through the cooking
time.
Shielding: Use small, smooth strips
of aluminum foil to prevent corners and thin or bony areas from overcooking.
Standing TTrne: Foods continue
cooking even after removal from
the oven. Standing time is necessary to allow foods to complete cooking/defrosting.
Converting Recipes
Microwave recipes will likely call for less liquid and cooking time.
Microwave Thermometers
A
be used to achieve the best results,
Insert the thermometer carefully and properly into the food.
The guide belowgives suggested
thermometer readings for meat and poultry. Keep in mind that standing
time is essential for most food to
reach its proper temperature. Internal temperatures should be measured after
standing time.
Guide to Internal Temperatures 145°F(63°C). Rare beef
150°F (66°C). Vegetables, hotdrinks, soups, casseroles
160°F (71°C). Medium beef, lamb,
veal, pork
170°F (77°C).
pork
170°F (77°C). Whole fish 185°F (85°C).
poultry pieces or roasted bird
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