Microwave Cooking Techniques
English Cookbook
Covering
Cover foods with microwave cling film or a
Turning and Stirring
Some foods require stirring during cooking. Meat and poultry should be turned after half the cooking time. All liquid must be stirred before and during heating. Water, especially must be stirred before and during heating, to avoid eruption.
Starting Temperature
The colder the food, the longer it takes to heat up. Food from a fridge takes longer to reheat than food at room temperature.
Shape
Even shapes cook evenly. Food cooks better by microwaves when in a round container rather than a square one.
Spacing
Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other.
Arranging
Individual foods e.g. chicken portions or chops, should be placed on a dish so that the thicker parts are on the outside.
Checking Food
It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAM has been used (just as you would check food cooked in a convectional oven). Return the food to the oven for further cooking if necessary.
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