COOKING TECHNIQUES
The advantage of microwave cooking is the speed
and efficiency. For warming, heating, and defrosting,
nothing compares. There are a few tips that will
make microwaving easier and more enjoyable.
Microwave Cooking principles
Because microwave cooking requires only
onequarter to one third the time of conventional
cooking, the same cooking principles become even
more important.
Quantity
The more food being cooked, the longer you will
have to cook it. As a general rule, when doubling a
recipe, increases the cooking time by about 50
percent. When cutting a recipe in half, reduce the
time by about 40 percent.
Density
Dense foods, such as potatoes, roasts, and carrots,
absorb microwave energy less quickly than porous
foods such as ground beef or mashed potatoes.
Therefore, denser foods take longer to cook.
Shape and Size
Small pieces cook fater than large ones. For even
cooking, it is important to have all the pieces the
same size. Evenly shaped pieces, round or doughnut
shaped, microwave best. When cooking items of
varying thickness, arrange the thick portion near the
outer edge of the dish.
Moisture, Sugar, and Fat
Food which is high in moisture, sugar, or fat cooks
faster than food which is low in these substances.
Add a minimun of liquid to moist foods. An excess
amount of water slows cooking.
Starting Temperature
Frozen or refrigerated foods take longer to
microwave than food at room temperature.
Delicate Ingredients
Some foods require special attention when cooked in
the microwave oven. Delicate foods such as eggs,
cheese, mayonnaise, etc. cook so quickly, they
should be watched carefully.
Microwave Cooking Techniques
Arranging:
Arrange foods in a circular pattern, when
possible.
Piecing:
Pierce the membrane of foods such as
eggs, oysters, snails, sausage, liver, clams, and
whole vegetables to allow steam to escape, so they
do not burst.
Covering:
Covering speeds heating and prevents
spattering.
Stirring:
To help food cook more quickly and evenly.
Turning Over:
To help large foods such as roasts or
whole chickens, to cook more evenly.
Reheating:
Place food that is denser/large/thicker to
the outer edge and the smaller/thinner or more
porous food to the center.
Shielding:
To prevent overcooking, thin or bony
areas can be protected with small strips of aluminum
foil.
Standing Time:
Foods continue cooking even after
removal from the oven. Standing time is necessary
to allow foods to complete the cooking.
Defrosting
The microwave’s ability to defrost is one of its most
appreciated features. Many of the same principles
and techniques that apply to microwave cooking also
apply to microwave defrosting.
Converting Recipes
Microwave recipes will likely call for less liquid and
adjustments in cooking time.
Microwave Thermometers
For best results, a microwave-safe thermometer can
be carefully and properly inserted into the food. The
guide to internal temperatures, gives suggested
thermometer readings for meat and poultry. Keep in
mind that standing time is essential for most to reach
its proper serving temperature.
Guide to Internal
Temperature
Suggested Thermometer
Readings
120˚F (49˚C). Rare Beef
130˚F (54˚C). Medium Beef
140˚F (60˚C). Fish Steaks and Fillets, Well Done
Beef
150˚F (66˚C). Vegetables, Hot Drinks, Soups,
Casseroles
155˚F (68˚C). Veal
165˚F (74˚C). Well done Lamb, Pork
170˚F (77˚C). Poultry Parts. Whole Fish
23
