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FOOD
CHARACTERISTICS
&
MICROWAVE
COOKING
25
FOOD CHARACTERISTICS & MICROWAVE COOKING
Browning
Covering with greaseproof paper
Arranging and spacing
Stirring
Turning over
Shielding
Elevating
Piercing
Testing if cooked
Standing time
Placing thicker portions facing outwards
Meats and poultry that are cooked fifteen minutes or longer will brown lightly in their own fat. Foods that are
cooked for a shorter period of time may be brushed with a browning sauce such as Worcestershire sauce, soy
sauce or barbecue sauce to achieve an appetizing colour. Since relatively small amounts of browning sauces
are added to food, the original flavour of the recipe is not altered.
It is a looser cover than a lid or cling film, the food may dry out slightly. But because it makes a looser cover
than a lid or clingfilm, it allows the food to dry out slightly.
Individual foods such as baked potatoes, small cakes and hors d'oeuvres will heat more evenly if placed in the
oven an equal distance apart, preferably in a circular pattern. Never stack foods on top of one another.
Stirring is one of the most important of all microwaving techniques. In conventional cooking, food is stirred for
the purpose of blending. Microwaved food, however, is stirred in order to spread and redistribute heat. Always
stir from the outside towards the centre as the outside of the food heats first.
Large, tall foods such as roasts and whole chickens should be turned so that the top and bottom will cook
evenly. It is also a good idea to turn cut up chicken and chops.
Since microwaves are attracted to the outside portion of food, it makes sense to place thicker portions of meat,
poultry and fish to the outer edge of the baking dish. This way, thicker portions will receive the most microwave
energy and the food will cook evenly.
Strips of aluminium foil (which block microwaves) can be placed over the corners or edges of square and
rectangular foods to prevent those portions from overcooking. Never use too much foil and make sure the foil
is secured to the dish or it may cause'arcing'in the oven especially if the foil passes too closely to the walls of
the oven during rotation.
Foods enclosed in a shell, skin or membrane are likely to burst in the oven unless they are pierced prior to
cooking. Such foods include yolks and whites of eggs, clams and oysters and whole vegetables and fruits.
Food cooks so quickly in a oven, it is necessary to test it frequently. Some foods are left in the microwave until
completely cooked, but most foods, including meats and poultry, are removed from the oven while still slightly
undercooked and allowed to finish cooking during standing time. The internal temperature of foods will rise
between 5°F (3°C) and 150°F (80°C) during standing time.
Foods are often allowed to stand for 3 to 10 minutes after being removed from the oven. Usually the foods are
covered during standing time to retain heat unless they are supposed to be dry in texture (some cakes and
biscuits, for example). Standing allows foods to finish cooking and also helps flavour blend and develop.
Thick or dense foods can be elevated so that microwaves can be absorbed by the underside and centre of the
foods.
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