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cooking guide
cooking guide
Microwave energy actually penetrates food, attracted and absorbed by the water,
fat and sugar content. The microwaves cause the molecules in the food to move
rapidly. The rapid movement of these molecules creates friction and the resulting
heat cooks the food.
COOKING TECHNIQUES
Stirring
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly. Food at the outside of
the dish absorbs more energy and heats more quickly, so stir from the outside to the center. The oven will
turn off when you open the door to stir your food.
Arrangement
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts toward
the outside of the turntable where they receive more microwave energy. To prevent overcooking, place thin
or delicate parts toward the center of the turntable.
Shielding
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need shielding include
poultry wing-tips, the ends of poultry legs, and corners of square baking dishes. Use only small amounts of
aluminum foil. Larger amounts can damage your oven.
Turning
Turn foods over midway through cooking to expose all parts to microwave energy. This is especially
important with large items such as roasts.
Standing
Foods cooked in the microwave build up internal heat and continue to cook for a few minutes after the oven
stops. Let foods stand to complete cooking, especially foods such as roasts and whole vegetables. Roasts
need this time to complete cooking in the center without overcooking the outer areas. All liquids, such as
soup or hot chocolate, should be shaken or stirred when cooking is complete. Let liquids stand a moment
before serving. When heating baby food, stir well and test the temperature before serving.
Adding Moisture
Microwave energy is attracted to water molecules. Food that is uneven in moisture content should be
covered or allowed to stand so that the heat disperses evenly. Add a small amount of water to dry food to
help it cook.
Venting
After covering a dish with plastic wrap, vent plastic wrap by turning back one corner so excess steam can
escape.
GENERAL MICROWAVE TIPS
•
Dense foods, such as potatoes, take longer to heat than lighter foods. Foods with a delicate texture
should be heated at a low power level to prevent it from becoming tough.
•
Altitude and the type of cookware you are using can affect cooking time. When using a new recipe, use
the minimum cooking time and check the food occasionally to prevent overcooking.
•
Foods with a non-porous skin such as potatoes or hot dogs should be pierced to prevent bursting.
•
Frying with heating oil or fat is not recommended. Fat and oil can suddenly boil over and cause severe
burns.
•
Some ingredients heat faster than others. For example, the jelly inside a jelly doughnut will be hotter
than the dough. Keep this in mind to avoid burns.
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