GLOSSARY OF MICROWAVE TERMS
When adapting recipes for the microwave, it is best
to start with a familiar recipe. Knowing 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
candies, 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 may 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 wrap or covering with wax paper serves the
same purpose when microwaving.
Venting. After covering a dish with plastic wrap, you
vent the plastic wrap by turning back comer so excess
steam can escape.
Arranging Food in Oven. When baking in regular
ovens, you position foods, such as cake layers or
potatoes, so hot air can 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 evenly. When microwaving,
you stir cooked portions from the outside to the center.
Foods that require constant stirring will need only
occasional 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 poultry, which would cook before larger parts.
Arcing. 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 Pressure. Steam builds up
pressure in foods that are tightly covered by a skin or
membrane. Prick foods, such as potatoes (as you do
before regular oven cooking), egg yolks and chicken
livers, to prevent bursting.
Rotating. Occasionally, repositioning a dish in the oven
helps food cook more evenly. To rotate 1/2 turn, turn
the dish until the side that was to the back of the oven
is the front. To rotate 1/4 turn, turn the dish until the
side that was to the back of the oven is to the side.
Basic Microwave Guidelines
Density of Food. In both regular baking and
Piece Size. Small pieces cook faster than large ones.
microwave cooking, dense foods, such as potatoes,
Pieces that are similar in size and shape cook more
take longer to cook than light, porous foods, such
evenly. With large pieces of food, reduce the power
as rolls, bread or pieces of cake.
setting for even cooking.
Round Shapes. Since microwaves penetrate foods to
Shape of Food. In both types of cooking, thin areas
about inch from top, bottom and sides, round shapes
cook faster than thick areas. This can be controlled in
and rings cook more evenly. Corners receive more
microwaving by placing thick pieces near the outside
energy and may overcook. This may also happen when
edge and thin pieces in the center.
cooking in a regular oven.
Starting Temperature. Foods taken from the freezer
Delicacy. Foods with a delicate texture, such as
or refrigerator take longer to cook than foods at room
custards, are best cooked at lower power settings to
temperature. Timings in our recipes are based on the
avoid toughening.
temperatures at which you normally store the foods.
Natural Moisture of food affects how it cooks. Very
Quantity of Food. In both types of cooking, small
moist foods cook evenly because microwave energy
amounts usually take less time than large amounts.
is
attracted to water molecules. Food that is uneven
This is most apparent in microwave cooking, where
in moisture should be covered or allowed to stand
time is directly related to the number of servings.
so it heats evenly.
Shelf. (on models so equipped). Use the shelf to heat
more than 1 dish at a time. Take the shelf out when you
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are not using it.
Summary of Contents for Spacemaker JVM140K
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