MICROWAVE COOKING ADVICE 
Microwaves are energy waves, similar to those used for TV and radio signals.
Electrical energy is converted into microwave energy, which is directed into the oven cavity via a waveguide. To prevent food and grease entering the waveguide it is protected by the waveguide cover.
Microwaves cannot pass through metal, because of this the oven cavity is made of metal and there is a fine metal mesh on the door. During cooking the microwaves bounce off the sides of the oven cavity at random. Microwaves will pass through certain materials, such as glass and plastic, to heat the food. (See ‘Microwave safe cookware’ on page 8.)
To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware.
Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook.
A variety of cookware can be used as listed on page 8. Water, sugar and fat in food absorb microwaves which cause them to vibrate. This creates heat by friction, in the same way your hands get warm when you rub them together.
The outer areas of the food are heated by the microwave energy, then the heat moves to the centre by conduction, as it does in conventional cooking. It is important to turn, rearrange or stir food to ensure even heating.
Once cooking is complete, the oven automatically stops producing microwaves.
Standing time is necessary after cooking, as it enables the heat to disperse equally throughout the food. Microwaves cook food faster than conventional cooking. It is therefore essential that certain techniques are followed to ensure good results. Many of the following techniques are similar to those used in conventional cooking.
FOOD CHARACTERISTICS
Composition | Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should |
| be taken as overheating can lead to fire. |
Density | Food density will affect the amount of cooking time needed. Light porous foods, such as cakes or |
| bread, cook more quickly than heavy, dense foods, such as roasts and casseroles. |
Quantity | The cooking time must be increased as the amount of food placed in the oven increases. E.g. Four |
| potatoes will take longer to cook than two. |
Size | Small foods and small pieces cook faster than large ones, as microwaves can penetrate from all sides |
| to the centre. For even cooking make all the pieces the same size. |
Shape | Foods which are irregular in shape, such as chicken breasts or drumsticks, take longer to cook in the |
| thicker parts. Round shapes cook more evenly than square shapes when microwave cooking. |
Temperature | The initial temperature of food affects the amount of cooking time needed. Chilled foods will take |
of food | longer to cook than food at room temperature. Cut into foods with fillings, e.g. jam doughnuts, to |
| release heat or steam. |
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COOKING TECHNIQUES
Arrange | Place the thickest parts of food towards the outside of the dish. E.g. Chicken drumsticks. |
Cover | Use vented microwave cling film or a suitable lid. |
Pierce | Foods with a shell, skin or membrane must be pierced in several places before cooking or reheating as |
| steam will build up and may cause food to explode, e.g. Potatoes, Fish, Chicken, Sausages. |
| Important: Eggs should not be heated using microwave power as they may explode, even after |
| cooking has ended, e.g. poached, fried, hard boiled. |
Stir, turn and | For even cooking it is essential to stir, turn and rearrange food during cooking. Always stir and |
rearrange | rearrange from the outside towards the centre. |
Stand | Standing time is necessary after cooking to enable the heat to disperse equally throughout the food. |
Shield | Some areas of food being defrosted may become warm. Warm areas can be shielded with small |
| pieces of foil, which reflect microwaves, e.g. legs and wings on a chicken. |
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