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24
COMMONLY ASKED
QUESTIONS AND ANSWERS
MICROWAVES COOK FROM THE INSIDE OUT. They
certainly do not. Microwaves penetrate foods from the
outside to a depth of about 2.5 cm. Small foods, under 5 cm
in diameter, are penetrated to the centre from all sides. With
large foods, energy creates heat in the outer layer; then the
heat moves to the centre by conduction, as it does
conventionally. A few foods may appear to cook more on the
inside. One example is an egg. Energy penetrates to the
centre, where the fatty yolk becomes hotter than the white,
and cooks quicker.
YOU CAN'T USE METAL IN A MICROWAVE OVEN.
False. Metal reflects microwaves; the oven itself is made of
metal so microwave energy can't escape. Inside the oven,
metal slows cooking because it keeps energy from reaching
parts of the food. You can use the reflective properties of
metal to protect foods which might overcook in some areas.
DISHES DON'T GET HOT IN A MICROWAVE OVEN.
Keep your oven mitts handy. A microwave-safe utensil will
not be heated by microwave energy, but it will become hot
from contact with hot food. Heat tends to equalise. A warm
object heats the air around it, like a radiator in a cool room.
When food becomes hot, some of this heat is transferred to
the dish.
POINTS TO REMEMBER
As a general guide:
HIGH – is ideal for vegetables, fruit, soup, beverages,
bacon and sauces.
MEDIUM HIGH – for roasting lamb, roasting chicken and
fish fillets.
MEDIUM – is for roasting beef, pork and simmering; great
for casseroles or stews and cooking seafood.
MEDIUM LOW – allows you to defrost.
LOW – is used to keep foods warm once they are cooked.
• The more food in the microwave oven, the longer it takes
to cook.
•
Reduce liquids in a microwave recipe because there is not
as much evaporation, due to the shorter cooking time.
• Reduce seasonings slightly because flavours will be
unbalanced by quantity of liquid. Do not add salt until the
end of the cooking process.
• Microwaves cook from the outside to the centre, so when
arranging foods always place the thicker or more dense
portions of food at the outside, with the thinner, less-
dense pieces on the inside.
•
Foil can be used in the microwave oven successfully.
Just remember two rules:
(a) There must be at least half of the food
exposed to the microwaves.
(b) Do not let the foil touch the sides of the oven.
Use foil to shield thinner parts of food when defrosting, to
prevent over-cooking and drying out.
• All food continues to cook after it leaves the microwave
oven because the heat is stored in the food and not in the
oven.
Standing time required will vary according to the volume
and density of food.
e.g. Fish and vegetables – 1-5 minutes
Cakes – 3-10 minutes
Roasts – 10-15 minutes
Cover foods with a lid or foil when standing.
•When reheating foods always cover with a lid, plastic
wrap or paper towel to prevent foods from drying out.
Reheat on MEDIUM for best results.
• Always pierce food that has a membrane – for example
eggs, tomatoes, potatoes and kidneys.
• Remember to cover vegetables with a lid or plastic wrap
when cooking.
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