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48
Bone and Fat
Both bone and fat affect cooking. Bones may cause irregular
cooking. Meat next to the tips of bones may overcook while
meat positioned under a large bone, such as a ham bone, may be
undercooked. Large amounts of fat absorb microwave energy and
the meat next to these areas may overcook.
Density
Porous, airy foods such as breads, cakes or rolls take less time to
cook than heavy, dense foods such as potatoes and roasts. When
reheating donuts or other foods with different centers be very
careful. Certain foods have centers made with sugar, water, or fat
and these centers attract microwaves (for example, jelly donuts).
When a jelly donut is heated, the jelly can become extremely hot
while the exterior remains warm to the touch. This could result in a
burn if the food is not allowed to cool properly in the center.
Quantity
Two potatoes take longer to cook than one potato. As the quantity
of the food decreases so does the cooking time. Overcooking will
cause the moisture content in the food to decrease and a fire could
result. Never leave microwave unattended while in use.
Shape
Uniform sizes heat more evenly. The thin end of a drumstick will
cook more quickly than the meaty end. To compensate for irregular
shapes, place thin parts toward the center of the dish and thick
pieces toward the edge.
Size
Thin pieces cook more quickly than thick pieces.
Starting Temperature
Foods that are at room temperature take less time to cook than if
they are chilled, refrigerated or frozen.
Food Characteristics
F0003BU00CP_Eng_170301.indd 48 2017/3/1 15:45:52
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