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
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 to be conducted through them.
Shape and Size
Cut food into uniform shapes and sizes for even cooking in the microwave. When cooking irregular shapes (such as chicken pieces), 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 Time: 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
The guide below gives 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
Guide to Internal Temperatures
145°F (63°C) . Rare beef
150°F (66°C) . Vegetables, hot drinks, soups, casseroles
160°F (71°C) . Medium beef, lamb, veal, pork
170°F (77°C) .
170°F (77°C) . Whole fish
185°F (85°C) .
COOKING GUIDE
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