Heating and Defrosting Time Charts
microwave basics
Fundamental principles determine the success of microwave food preparation.
They include:
1.TEMPERATURE OF FOODS – Frozen or refrigerated food items will require longer heating times to reach a desired serving temperature than foods from room temperature.
2.FOOD COMPONENTS – Foods high in sugar, salt, fats and moisture content heat faster because these properties attract microwave energy. Denser foods high in protein and fiber, absorb microwave energy slower which means a lengthier heating time.
3.BULK/VOLUME – The greater the mass of food, the longer it takes to heat.
4.CONTAINERS – Ceramic, paper, china, styrofoam, glass and plastic are suitable for use in microwave ovens with the following caution.
DO NOT HEAT foods in a SHIELD container or
Heating foods with either high sugar or high fat content should be done. ONLY in high
bag. Foods expand when heated and can break the container or bag.
5.AVOID METAL because it “bounces” the microwaves, causing uneven heating and sometimes even flashes, which may pit or mar the interior of the oven, the metal container or plate trim.
6.Heated liquids can erupt if not mixed with air. Do not heat liquids in your microwave oven without first stirring.
general guidelines for heating in a national microwave oven
For specific time, see each food category for appropriate heating techniques, plus necessary pre- preparation of foods.
HEATING FOODS FROM REFRIGERATED TEMPERATURE
Foods stored in the refrigerator (40˚F) should be covered before reheating with the exception of breads, pastries or any breaded product, which should be heated uncovered to prevent sogginess.
Most conventionally prepared foods should be slightly undercooked, and held in the refrigerator, so that overcooking does not occur during microwave heating.
Cooked items, such as vegetables, may be portion plated and covered for reheating without loss of color, texture or nutritional content.
HEATING FOODS FROM ROOM TEMPERATURE Food items such as canned entree, vegetables, etc. will require significantly less heating time than those from refrigerated temperatures.
IMPORTANT RECOMMENDATIONS
1.For best results it is recommended that foods conventionally prepared be slightly undercooked when subsequently heated in this oven.
2.REMEMBER that after the heating cycle has been completed, internal food temperatures continue to rise slightly in foods heated in this oven.
3.A major abuse of microwave applications is the category of breads, pastries and pies are drier than insides or fillings, they heat more slowly. Therefore, baked goods should ONLY be heated until the crust is warm to the touch
4.DO NOT OVERHEAT YOUR FOOD: 99% of all food quantity complaints of microwave heated foods can be traced to overheating.
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