COOKING GUIDE
COOKINGPRINCIPLESAND 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
third the time of conventional 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 tl_e
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.
Cove#rig: Most foods will cook and
reheat better when covered. Pierce plastic wrap to vent steam.
Stin_ng: 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 overcookinq.
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
standing time.
Guideto InternalTemperatures
145°F(63°C). Rarebeef
150°F(66°C). Vegetables,hotdrinks,
soups, casseroles
160°F(71°C). Medium beef, lamb, veal, pork
170°F(77°C). Well-donebeef, lamb, pork
170°F(77°C). Whole fish
185°F(85°C).
poultrypiecesor
roastedbird
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