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51
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
F0003CD60AP_EN_0303.indd 51 2020/3/3 9:58:23
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