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MICROWAVE COOKING TIPS
Amount of food
•Ifyou increase or decrease theamount offood
you prepare,the time ittakes to cook that food will
also change. Forexample, ifyou double a recipe,
add a little morethan halfthe originalcooking time.
Check for doneness and, if necessary,add more
time in small increments.
Starting temperature of food
•The lowerthe temperature ofthe food being put
intothe microwave oven, the longer it takesto cook.
Food at roomtemperature will be re-heated more
quicklythan food at refrigeratortemperature.
Composition of food
•Food with a lotof fat and sugar willbe heated
fasterthan food containing a lotof water. Fat and
sugarwill also reach a higher temperature than
water in the cooking process.
•The more dense the food, the longer ittakes to
heat. "Very dense"food likemeat takes longerto
heat than lighter, moreporous food likesponge
cakes.
Size and shape
•Smaller pieces of food willcookfasterthanlarger
pieces.Also, same-shaped pieces cookmore
evenly than different-shaped pieces.
•With foods that have different thicknesses, the
thinner partswill cook faster than the thicker parts.
Place the thinnerparts of chicken wings and legsin
the center ofthe dish.
Stirring,turning foods
•Stirring and turning foods spreadsheatquicklyto
the center ofthe dish and avoids overcooking atthe
outer edges ofthe food.
Covering food
Cover foodto:
•Reduce splattering
•Shorten cookingtimes
•Keep food moist
You can use any covering that lets microwaves pass
through. See "Getting to Mow Your Microwave
Oven" for materials thatmicrowaves will pass
through. If you are using the Sensorfunction, be sure
to vent.
Releasingpressure in foods
• Several foods (forexample:baked potatoes,
sausages, egg yolks, and some fruits) are tightly
covered by a skin or membrane. Steam can build up
under the membrane during cooking, causing the
foodto burst. To relievethe pressure and to prevent
bursting,pierce thesefoods beforecooking with a
fork,cocktail pick, or toothpick.
Using standingtime
•Always allow food to stand aftercooking.
Standingtime after defrostingand cooking allows
thetemperature to evenly spread throughout the
food, =mprovingthe cooking results.
•The length ofthe standing time depends on how
much food you are cooking and how dense it is.
Sometimes it can be as short as the time it takes
you to remove thefood fromthe oven andtake itto
the serving table. However, with larger, denser food,
the standing time may be as long as 10minutes.
Arranging food
Forbest results, placefood evenly on the plate. You
cando this inseveral ways:
•If you are cooking several items of the same
food, such as baked potatoes,place them ina dng
pattern for uniform cooking.
•When cooking foods of uneven shapes or
thickness, such as chicken breasts, place the
smaller or thinner area of the foodtowards the
center of thedish where itwill beheated last.
•Layer thin slices of meat on top of each other.
•When you cook or reheat whole fish, scorethe
skin - this preventscracking.
•Do not letfood or a container touch the top or sides
ofthe oven. This will prevent possible arcing.
Using aluminumfoil
Metal containersshould not be usedin a microwave
oven. There are, however,some exceptions. Ifyou
have purchased food which is prepackaged in an
aluminum foilcontainer, referto the instructions on
the package. When using aluminum foil containers,
cooking times may be longer because microwaves
will only penetrate thetop ofthe food. Ifyou use
aluminum containers withoL_package instructions,
follow these guidelines:
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