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Microwave Basics
Fundamental principles determine the success of
microwave food preparation.
They include:
1. Temperature of Foods — Frozen or
refrigerated food items will require longer
heating times to reach a desired serving
temperature than foods from room temperature.
2. Food Components — Foods high in sugar, salt,
fats and moisture content heat faster because
these properties attract microwave energy.
Denser foods high in protein and fibre, absorb
microwave energy slower which means a
lengthier heating time.
3. Bulk/Volume — The greater the mass of food,
the longer it takes to heat.
4. Containers — Ceramic, paper, china,
styrofoam, glass and plastic are suitable for use
in microwave ovens with the following caution:
Heating foods with either high sugar or high
fat content should be done ONLY in high
temperature-resistant containers since these
foods get very hot. Using styrofoam
containers for these foods will cause the
styrofoam to warp. Other low temperature
restaurant glass or plastic platters may crack
or warp under similar conditions.
DO NOT HEAT foods in a SEALED container
or bag. Foods expand when heated and can
break the container or bag.
5. AVOID METAL because it “bounces” the
microwaves, causing uneven heating and
sometimes even flashes, which may pit or mark
the interior of the oven, the metal container or
plate trim.
6. Heated liquids can erupt if not mixed with air.
Do not heat liquids in your microwave oven
without first stirring.
General Guidelines for
Heating in a Microwave Oven
For specific time, see each food category for
appropriate heating techniques, plus necessary
pre-preparation of foods.
Heating Foods from Refrigerated Temperature
Foods stored in the refrigerator (5°C) should be
covered before reheating with the exception of
breads, pastries or any breaded product, which
should be heated uncovered to prevent sogginess.
Most conventionally prepared foods should be
slightly undercooked, and held in the refrigerator,
so that overcooking does not occur during
microwave heating.
Cooked items, such as vegetables, may be portion
plated and covered for reheating without loss of
colour, texture or nutritional content.
Heating Foods from Room Temperature
Food items such as canned entrees, vegetables,
etc. will require significantly less heating time than
those at refrigerated temperatures.
Important Recommendations
1. For best results it is recommended that foods
conventionally prepared be slightly
undercooked when subsequently heated in this
oven.
2. REMEMBER that after the heating cycle has
been completed, internal food temperatures
continue to rise slightly in foods heated in this
oven.
3. A major abuse of microwave applications is the
category of breads, pastries and pies. They are
drier than insides or fillings, they heat more
slowly. Therefore, baked goods should ONLY be
heated until the crust is warm to the touch
(50°C – 55°C).
4. DO NOT OVERHEAT YOUR FOOD: 99% of all
food quality complaints of microwave heated
foods can be traced to overheating.
Before Cooking
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