22
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 center
and the less cooked center 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 center and pieces from the center 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 insure even
cooking, these food 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 5 °F to 15 °F (3 °C to 8
°C), 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 center 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 fibers. Chicken is
done when juices are clear yellow and
drumstick moves freely. Fish is done when it
flakes 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 to
the United States Department of Agriculture’s
recommended temperatures.
teMP
food
160 °F
... for fresh pork, ground meat,
boneless white poultry, fish,
seafood, egg dishes and
frozen prepared food.
165 °F
... for leftover, ready-to-reheat
refrigerated, and deli and
carryout “fresh” food.
170 °F
... white meat of poultry.
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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