Freezer-to-Table Home Frozen
Guide
Defrost Hold
Food
Amount Time
Time
Power
& Time
Comments
Meatballs,
(9-in. pie
Saucy casseroles
(Chicken King.
chili, spaghetti
slew)
soup
recipe
(12)
1
1
(1
)
5
High (10)
5 to 7 min.
Arrange in circle; cover with plastic wrap.
For precooked meatballs, reduce each time
period by 2 minutes.
15
(7)
’20 to 25 min.
Cover with plastic wrap. Rotate
turn
after half of cooking time.
to 40
(7)
to min.
Cover with plastic wrap. Break up and stir
from edges to center after defrost and after
8 to 10
5
Meal-High (7)
5 to 10 min.
of cooking time. For 3 cups food,
reduce each time period by half.
25
15
High (10)
10 to 15 min.
Cover. Break up and stir
defrosting
30
20
High (10)
15 to 20 min.
and cooking, to speed heating.
Microwave Adapting
Cooking Techniques for
Microwaving
Covering. In
conventional and microwave cooking, covers
in moisture and speed heating. Conventionally, partial covering
allows excess steam to escape. Venting plastic wrap or covering with
wax paper serves
purpose
Arranging
in Oven. In conventional baking, you position
such cake layers or potatoes, so that hot air can flow
around
When microwaving, you arrange
in a ring,
so that sides arc exposed to microwave energy.
Stirring. In
top cooking, you stir foods up from the bottom to
them heat evenly. When microwaving, you stir cooked portions
outside to the center. Foods which require constant stirring
conventionally will need only occasional stirring.
Turning Over. In
top cooking. you turn over
such
hamburgers. so both sides can directly contact hot pan. When
microwaving, turning is
during defrosting, or when
such as hamburgers
the frozen state.
Standing Time. In conventional cooking,
such as roasts or
cakes arc allowed to stand to finish cooking or set. Standing time
is especially important in
cooking. Note that
microwaved cake is not placed on a cooling rack.
Shielding. conventional oven. you
chicken breasts or
to prevent over-browning. When defrosting. you usc
strips of
to
thin parts, such the tips wings and
on poultry. which would cook
parts were
defrosted.
Foods Release Pressure. Steam builds up pressure in
which arc tightly
by a skin or
Prick potatoes (as
you
conventionally),
yolks and chicken livers to prevent
bursting.
Rotating. Occasionally,
a dish in the oven helps food
cook evenly. To rotate 1/2 turn, turn the dish until the side which was
to
back of” the oven is to
front. To rotate
turn, turn the dish
until the side which was to the back the oven is to the side.
Effects of Food Characteristics on
Microwaving
Density of Food. In both conventional and microwave cooking,
dense foods, such as a potato, take longer to cook or heat than light,
porous foods, such as a
of cake. bread or a roll.
Round Shapes. Since microwaves penetrate foods to about l-in.
top, bottom and sides, round shapes and rings cook more
evenly. Corners receive more energy and may overcook. This may
also happen when cooking conventionally.
Delicacy. Foods with a delicate texture are best cooked at lower
power settings to avoid toughening.
Natural Moisture food affects how it cooks. Very moist foods
cook evenly because microwave energy is attracted to water
molecules. Food uneven in moisture should be covered or allowed
to stand so heat can disperse evenly.
Piece Size. Small pieces cook faster than large ones. Pieces which
are similar in size and shape cook more evenly. With large pieces of
reduce the power setting for even cooking.
Shape of Food. In both types of cooking, thin areas cook faster than
thick ones. This can be controlled in microwaving by placing thick
near the outside edge, and thin pieces near the center.
Starting Temperature. Foods taken from the freezer or refrigerator
take longer to cook than foods at room temperature. Timings in our
arc based on the temperatures at which you normally store
the foods.
Quantity of Food. In both types of cooking, small amounts usually
take less time than large ones. This is most apparent in microwave
cooking, where time is directly related to the number of servings.
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