GLOSSARY OF
When adapting recipes for the microwave, it is
best to start with a familiar recipe.
how
the food should look and taste will help when
adapting recipes for microwaving. Foods that
require browning or crisp, dry surfaces will cook
better in regular ovens.
●
Moist foods, such as vegetables, fruits, poultry and
seafood, microwave well.
●
Rich foods, such as bar cookies, moist cakes and
are suitable for microwaving because of
their high fat and sugar content.
●
Reduce regular oven cooking times by 1/2 to 1/3.
Check food after minimum time to avoid
overcooking.
●
Small amounts of butter or oil can be used for
flavoring, but are not needed to prevent sticking.
●
Seasonings
need to be reduced. Salt meats and
vegetables after cooking.
Covering. In both regular baking and microwave
cooking, covers hold in moisture, allow for more
even heating and reduce cooking time. In regular
ovens, partial covering allows excess steam to escape.
Venting plastic
or covering with wax paper
serves the same purpose when microwaving.
Venting.
covering a dish with plastic wrap,
you vent the plastic wrap by turning back 1 comer
so excess steam
escape.
hanging Food in Oven. When baking in regular
ovens, you position foods, such as cake layers or
potatoes, so hot air
flow around them. When
microwaving, you arrange foods in a ring, so that
all sides are exposed to microwave energy.
Stirring. In range-top cooking, you stir foods up from
the bottom to heat them
When microwaving,
you stir cooked portions from the outside to the
center. Foods that require constant stirring will need
occasioned stirring when microwaving.
Over. In range-top cooking, you turn over
foods, such as hamburgers, so both sides can directly
contact the hot pan. When microwaving, turning is
often needed during defrosting or when cooking
certain foods, such as frozen hamburgers.
Standing Time. When you cook with regular ovens,
foods such as roasts or cakes are allowed to stand to
finish cooking or to set. Standing time is especially
important in microwave cooking. Note that a
microwaved cake is not placed on a cooling rack.
Shielding. In a regular oven, you shield chicken
breasts or baked foods to prevent over-browning.
When microwaving, you use small strips of foil to
shield thin parts, such as the tips of wings and legs
on
which
cook before larger parts.
Sparks caused by too much metal in the
microwave oven or metal touching the side of the
oven or foil that is not molded to food.
Prick Foods to Release fissure. Steam builds up
pressure in foods that are tightly covered by a skin or
membrane. Prick foods, such as potatoes (as you do
before
oven cooking), egg yolks and chicken
livers, to prevent bursting.
Rotating.
repositioning a dish in the oven
helps food
more
To rotate 1/2
turn
the dish
the side that was to the back of the oven
is to the front. To rotate 1/4 turn, turn the dish
the
side that was to the back of the oven is to the side.
Basic Microwave
Density of Food. In both
and
microwave rooking, dense foods, such as potatoes,
take longer to cook than light, porous foods, such as
rolls, bread or pieces of cake.
Round Shapes. Since microwaves penetrate foods to
about inch from top, bottom and sides, round shapes
and rings cook more
Comers receive more
energy and may overcook. This may
happen
when cooking in a regular oven.
Delicacy. Foods with a delicate texture, such as
custards, are best cooked at lower power settings
to avoid toughening.
Natural Moisture of food
how it cooks.
Very moist foods cook
because microwave
energy is attracted to water molecules. Food that is
uneven in moisture should be covered or allowed to
stand so it heats
Size. Small pieces cook faster than large ones.
Pieces that are similar in size and shape cook more
With large pieces of
reduce the power
setting for even cooking.
Shape of Food. both types of cooking, thin areas
cook faster than thick areas. This can be
in
microwaving by placing thick
near the outside
edge and thin pieces in the center.
Starting Temperature. Foods taken from the freezer
or refrigerator take longer to cook than foods at room
temperature. Timings in our recipes are breed on the
temperatures at which you
store the foods.
Quantity of Food. In both types of cooking, small
amounts usually take less time than large amounts.
This is most apparent in microwave cooking, where
time is
related to the number of servings.
