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1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas toward outside of dish.
3. COVERING
Cover foods in the microwave if you would normally cover the food in
your ordinary oven, or to retain moisture. Cover foods such as Vegetables,
5. SHIELDING
7. STIRRING
Eg. Casseroles and Sauces.
9. DENSITY
The depth to which microwaves penetrate food varies depending on the
11. STARTING TEMPERATURE
13. CONDENSATION
Condensation is a normal part of microwave cooking. The humidity and
moisture in food will infl uence the amount of condensation in the oven.
Generally, covered foods will not cause as much condensation as uncovered
foods. Ensure that the ventilation openings are not blocked.
TOMATO
EGG
LE
WO
T
R
E
PA
P
DIL
PLASTIC WRAP
FISH
CHICKEN
2. TURNING
Foods such as poultry and joints of meat should be turned over after half the
cooking time.
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to
allow steam to escape.
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate
standing time. This allows the food to continue cooking or heating.
Refer to cooking guides for each menu or according to manufacturers
instructions.
8. SIZE
Small pieces cook faster than large ones. To speed up cooking, cut pieces
smaller than 5 cm so microwaves can penetrate to the centre from all sides.
For even cooking, make all the pieces the same size.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking.
Large fatty areas or excess drippings in dish attract energy away from meat,
and slows cooking. Centre bones do not affect cooking, but bone on the
side of meat conducts heat to the areas next to it.
12. QUANTITY
Microwave cooking times are directly related to the amount of food in the
oven. Because energy is absorbed by the food itself, one potato or a single
piece of chicken cooks rapidly. When the energy is divided among several
items, cooking takes more time.
14. GENERAL
Your microwave oven is capable of heating food and beverages very quickly
therefore, it is very important that you select the appropriate cooking time and
power level for the type and quantity of food to be heated. If you are unsure
of the cooking time and power level required, begin with low cooking times
and power levels until the food is suffi ciently heated evenly throughout.
A-7
HELPFUL MICROWAVE COOKING TIPS
Use the following to cover foods:
and casseroles when reheating.
This process redirects the heat to other areas of the product,
reducing the risk of over cooking when defrosting. Small pieces of foil are
placed on parts of the meat that are thin and likely to cook. It is important
to ensure that the foil pieces are only big enough for that particular section
of meat. The foil must be a flat, single layer whose edges do not touch as
Stir foods starting from the outside and working inwards once or
twice during cooking if possible to distribute the heat evenly.
dense foods like steak or whole potatoes.
food's density. Porous foods like minced beef or mashed potato heat faster than
Frozen or refrigerated foods takes longer to heat than food at room
temperature. Cooking times in this book are based on standard storage
temperature. Since room, refrigerator and freezer temperature differ, check
the cooking results at the minimum time.
this can cause arcing while the Microwave oven is operaring.
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