MICROWAVE COOKING RECIPES AND
TABLES
HOW YOUR MICROWAVE OVEN WORKS
Microwaves are a form of energy similar to radio
and television waves. Your microwave oven is
constructed in such a way as to take advantage
of microwave energy.
Electricity is converted into microwave energy
by the magnetron tube, and microwaves are
then directed into the cooking area through
openings in the oven. Microwaves reflect off the
metal walls of the oven. They can be transmitted
through glass, paper, wicker and microwave-
safe cooking dishes. Microwaves do not heat
the cookware, though dishes will eventually feel
hot from the heat generated by the food.
Microwaves are attracted to the moisture in
foods and cause the water molecules to vibrate,
2,450 million times per second. This is called
absorption. As the water molecules vibrate they
rub against each other, producing friction. This
friction, in turn, causes the food to get hot. If you
have trouble imagining how this is possible, just
think how hot your hands would get if you
rubbed your palms together 2,450 million times
per second!
A very safe appliance:
Your microwave oven
is one of the safest of all home appliances.
When the door is opened, the oven automatical
ly stops producing microwaves. By the time
microwave energy has been converted into heat
in the process of making food hot, the
microwaves have completely dissipated.
GETTING THE BEST RESULTS
FROM YOUR MICROWAVE OVEN
Keeping an eye on things:
The recipes in this
book have been developed with great care, but
your success in preparing them depends upon
how much attention you pay to the food as it
cooks. Your microwave oven is equipped with a
light that turns on automatically when the oven
is in operation. You can see inside the oven and
check the progress of your food. Directions giv
en in recipes to "elevate", "stir", "rotate", etc.,
should be thought of as the minimum steps rec
ommended, for evenness and speed in
microwave cooking.
Factors affecting cooking time:
The cooking
times given in the recipes in this book are
approximate. Many factors affect cooking times.
The temperature of ingredients used in a recipe,
makes a big difference in the cooking time. For
example, a cake made with cold butter, milk and
eggs will take considerably longer to cook than
one made with ingredients that are at room tem
perature.
On very cold or very hot days, a great deal of
electricity is diverted for heating or cooling.
Therefore, less electricity is available for your
oven, and the food will cook more slowly than
usual.
Range of cooking times:
All of the recipes in
this book give a range of cooking times. In gen
eral, you will find that the food remains under
cooked at the lower end of the time range.
You may sometimes want to cook your food
beyond the maximum time given. Personal pref
erences vary, as do the cooking speeds of differ
ent ovens under different conditions. While
undercooked food may always be cooked a bit
more, overcooked food can be ruined.
Some of the recipes, particularly those for
breads, cakes and custards suggest that food
be removed from the oven when it is still slightly
undercooked. This is not a mistake. When
allowed to stand, the food will continue to cook
outside of the oven, as the heat trapped within
the outer portions of the food gradually travels
inward. If the food is left in the oven until it is
cooked all the way through, the outer portions
will become overcooked. As you gain experi
ence in using your microwave oven, you will
become increasingly skillful in estimating both
cooking and standing times for various foods.
HOW CHARACTERISTICS OF FOOD
AFFECT MICROWAVE COOKING
Quantity:
The greater the volume of food, the
longer it takes to cook it. In general, cooking
time is increased by about 50 percent, when
doubling a recipe. Time is reduced by approxi
mately 40 percent when cutting a recipe in half.
Density:
Light, porous foods such as cakes
and breads cook more quickly than heavy,
dense food such'as roasts, potatoes and
casseroles.
Height:
Whether conventional or microwave
cooking methods are used, areas of food close
to the energy source may need to be turned or
shielded for even cooking.
Shape and Size:
For more even cooking
results, choose food pieces that are similar in
size and shape. Arrange small, thin pieces
toward the center of the dish and thicker pieces
toward the outside of the dish.
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Summary of Contents for MA-892M
Page 1: ...GoldStar MICROWAVE OVEN ...
