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MICROWAVE COOKING TIPS
Amount of food
•If you increaseor decrease theamount of food
you prepare, thetime ittakes to cook that foodwill
also change. Forexample, ifyou double a recipe,
add a little more than halfthe original cooking time.
Check for doneness and, if necessary,add more
time in small increments,
Starling temperature of food
•The lowerthe temperature ofthe food being put
into the microwave oven, the longer it takes tocook,
Foodat room temperaturewill be re-heated more
quickly than foodat refrigerator temperature,
Composition of food
•Food with a lot of fat and sugar will be heated
faster thanfood containing a lotof water, Fat and
sugarwill also reach a higher temperaturethan
water in thecooking process.
•The more dense the food, the longer ittakes to
heat. "Very dense" food likemeat takes longer to
heat than lighter, more porousfood like sponge
cakes,
Size and shape
•Smaller pieces of food will cook fasterthan larger
pieces, Also, same shaped pieces cook more
evenly than different-shaped pieces,
•With foods that have different thicknesses, the
thinner parts willcook fasterthan the thicker parts,
Place the thinner partsof chicken wings and legs in
the center of the dish,
Stirring, turning foods
•Stirring and turning foods spreads heat quicklyto
the center of the dish and avoids overcooking at the
outer edges of thefood,
Covering food
Cover food to:
•Reduce splattering
•Shorten cooking times
• Keep food moist
You can useany covering that lets microwavespass
through. See "Gettingto KnowYour Microwave
Oven" for materialsthatmicrowaves will pass
through. Ifyou are using the Sensor function, be sure
tovent,
Releasingpressure infoods
• Several foods (for example: baked potatoes,
sausages, egg yolks, and some fruits)are tightly
covered bya skin or membrane. Steam can build up
under the membrane during cooking, causing the
food to burst,To relieve the pressureand to prevent
bursting, pierce these foods beforecooking with a
fork, cocktail pick,or toothpick.
Using standing time
• Always allow food to stand after cooking insideas
well asoutside theoven. Standing time after
defrostingand cooking allows the temperature to
evenly spread throughout the food, improving the
cooking results.
• The length of the standing time depends on how
much food you are cooking and howdense it is,
Sometimes itcan be as short as the time ittakes
you to remove the food from the oven and take itto
the serving table, However,with larger,denser food,
the standing time may be as long as 10 minutes.
Arranging food
For best results, placefood evenly on the plate, You
can do this in several ways:
• If you are cooking several items of the same
food, such as baked potatoes, place them in a ring
pattern for uniform cooking,
• When cooking foods of uneven shapes or
thickness, such as chicken breasts, place the
smaller or thinner area of the food towards the
center of the dishwhere itwill be heated last,
• Layer thin slices of meat on top of each other,
• When you cook or reheat whole fish, score the
skin - this preventscracking,
• Do not letfood or a container touch the top or sides
of theoven, This will prevent possible arcing,
Using aluminum foil
Metal containersshould notbe usedin a microwave
oven. There are, however,some exceptions. If you
have purchased foodwhich is prepackaged in an
aluminum foilcontainer, refer to the instructions on
the package. When usingaluminum foilcontainers,
cooking times may be longer because microwaves
will only penetrate the top ofthe food. Ifyou use
aluminum containerswithout package instructions,
follow these guidelines:
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