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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 one-quarter to one-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 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.
An excess amount of water slows 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.
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:
Stirring foods help them cook more
quickly and evenly.
Turning Over:
To promote more even cooking, turn
large, 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, 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 microwave-safe thermometer can be
used to achieve the best results. Insert
the thermometer carefully and properly
into the food. 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 serving temperature.
Guide to Internal Temperatures
140˚F (60˚C) Rare beef
150˚F (66˚C) Vegetables, hot drinks,
soups, casseroles
160˚F (71˚C) Medium beef, lamb,
veal
165˚F (74˚C) Well-done beef, lamb
170˚F (77˚C) Whole fish
185˚F (85˚C) Well-done pork,
poultry pieces or
roasted bird
COOKING GUIDE
COOKING PRINCIPLES AND TECHNIQUES
