32
Cooking Techniques
(continued)
Covering
As with conventional cooking, moisture evaporates
during microwave cooking. Casserole lids or plastic wrap
are used for a tighter seal. When using plastic wrap,
vent the plastic wrap by folding back part of the plastic
wrap from the edge of the dish to allow steam to escape.
Loosen or remove plastic wrap as recipe directs for
stand time. When removing plastic wrap covers, as well
as any glass lids, be careful to remove them away from
you to avoid steam burns. Various degrees of moisture
retention are also obtained by using wax paper or paper
towels.
Shielding
Thin areas of meat and poultry cook more quickly than
meaty portions. To prevent overcooking, these thin areas
can be shielded with strips of aluminum foil. Wooden
toothpicks may be used to hold the foil in place.
CAUTION
is to be exercised when using foil. Arcing
can occur if foil is too close to oven wall or door and
damage to your oven will result.
Cooking time
A range of cooking time is given in each recipe. The time
range compensates for the uncontrollable differences
in food shapes, starting temperature, and regional
preferences. Always cook food for the minimum cooking
time given in a recipe and check for doneness. If the
food is undercooked, continue cooking. It is easier to
add time to an undercooked product. Once the food is
overcooked, nothing can be done.
Stirring
Stirring is usually necessary during microwave cooking.
Always bring the cooked outside edges toward the
centre and the less cooked centre portions toward the
outside of the dish.
Rearranging
Rearrange small items such as chicken pieces, shrimp,
hamburger patties or pork chops. Rearrange pieces from
the edge to the centre and pieces from the centre to the
edge of the dish.
Turning
It is not possible to stir some foods to distribute the heat
evenly. At times, microwave energy will concentrate in
one area of the food. To help ensure even cooking, these
foods need to be turned. Turn over large foods, such as
roasts or turkeys, halfway through cooking.
Stand Time
Most foods will continue to cook by conduction after
the microwave oven is turned off. In meat cookery, the
internal temperature will rise 3 °C to 8 °C (5 °F to 15 °F),
if allowed to stand, tented with foil, for 10 to 15 minutes.
Casseroles and vegetables need a shorter amount of
standing time, but this standing time is necessary to
allow foods to complete cooking to the centre without
overcooking on the edges.
Test for Doneness
The same tests for doneness used in conventional
cooking may be used for microwave cooking. Meat is
done when fork-tender or splits at
fi
bers. Chicken is done
when juices are clear yellow and drumstick moves freely.
Fish is done when it
fl
akes and is opaque. Cake is done
when a toothpick or cake tester is inserted and comes
out clean.
ABOUT FOOD SAFETY AND COOKING
TEMPERATURE
• Check foods to see that they are cooked at the
recommended temperatures.
TEMP
FOOD
71 °C (160 °F) ... for fresh pork, ground meat, boneless
white poultry,
fi
sh, seafood, egg dishes
and frozen prepared food.
74 °C (165 °F) ... for leftover, ready-to-reheat refrigerated,
and deli and carryout "fresh" food.
77 °C (170 °F) ... white meat of poultry.
82 °C (180 °F) ... dark meat of poultry.
To test for doneness, insert a meat thermometer in a
thick or dense area away from fat or bone. NEVER leave
the thermometer in the food during cooking, unless it is
approved for microwave oven use.
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2010-9-8 9:48:21
