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49
Cooking Techniques
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 remov-
ing plastic wrap covers, as well as any glass lids, be care-
ful 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 tooth-
picks 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 prefer-
ences. Always cook food for the minimum cooking time
given in a recipe and check for doneness. If the food is un-
dercooked, 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 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 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 tooth-
pick 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 recom-
mended temperatures.
TEMP FOOD
71 °C (160 °F) ...for fresh pork, ground meat,
boneless white poultry, fish,
seafood, egg dishes and frozen
prepared food.
74 °C (165 °F) ...for leftover, ready-to-reheat
refrigerated, and deli and carry out
“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 ap-
proved for microwave oven use.
(continued)
F0003BH25CP_OI_Eng_01_160314.indd sec49 2017/12/20 8:45:34
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