7
COOKING TECHNIQUES
Your microwave makes cooking easier than conventional cooking, provided you keep these
considerations in mind:
STIRRING
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly. Food at the
outside of the dish absorbs more energy and heats more quickly, so stir from the outside to the
center. The oven will turn off when you open the door to stir your food.
ARRANGEMENT
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts
toward the outside of the turntable where they receive more microwave energy. To prevent
overcooking, place delicate areas, such as asparagus tips, toward the center of the turntable.
SHIELDING
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need shielding
include poultry wing tips, the ends of poultry legs, and corners of square baking dishes. Use only
small amounts of aluminum foil. Larger amounts can damage your oven.
TURNING
Turn foods over midway through cooking to expose all parts to microwave energy. This is
especially important with large foods such as roasts.
STANDING
Foods cooked in the microwave build up internal heat and continue to cook for a few minutes
after heating stops. Let foods stand to complete cooking, especially foods such as cakes and
whole vegetables. Roasts need this time to complete cooking in the center without overcooking
the outer areas. All liquids, such as soup or hot chocolate, should be shaken or stirred when
cooking is complete. Let liquids stand a moment before serving. When heating baby food, stir well
at removal and test the temperature before serving.
ADDING
MOISTURE
Microwave energy is attracted to water molecules. Food that is uneven in moisture content should
be covered or allowed to stand so that the heat disperses evenly. Add a small amount of water to
dry food to help it cook.
