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fOOd ChaRaCTERIsTICs & MICROWavE COOkINg
FOOd CHArACTErISTICS & MICrOWAvE COOkINg
Shape of food
Microwaves penetrate only about 2 cm into food, the interior portion of thick foods are cooked as the
heat generated on the outside travels inward. Only the outer edge of food is cooked by microwave
energy; the rest is cooked by conduction. The worst possible shape for a food that is to be microwaved
is a thick square. The corners will burn long before the centre is even warm. Round thin foods and ring
shaped foods cook most successfully in the microwave.
Covering
A cover traps heat and steam which causes food to cook more quickly. Use a lid or microwave cling film
with a corner folded back to prevent splitting.
Browning
Meats and poultry that are cooked fifteen minutes or longer will brown lightly in their own fat. Foods that
are cooked for a shorter period of time may be brushed with a browning sauce such as worcestershire
sauce, soy sauce or barbecue sauce to achieve an appetizing colour. Since relatively small amounts of
browning sauces are added to food, the original flavour of the recipe is not altered.
Covering with greaseproof paper
It is a looser cover than a lid or cling film, the food may dry out slightly. But because it makes a looser
cover than a lid or clingfilm, it allows the food to dry out slightly.
Arranging and spacing
Individual foods such as baked potatoes, small cakes and hors d’oeuvres will heat more evenly if placed
in the oven an equal distance apart, preferably in a circular pattern. Never stack foods on top of one
another.
Stirring
Stirring is one of the most important of all microwaving techniques. In conventional cooking, food
is stirred for the purpose of blending. Microwaved food, however, is stirred in order to spread and
redistribute heat. Always stir from the outside towards the centre as the outside of the food heats first.
Turning over
Large, tall foods such as roasts and whole chickens should be turned so that the top and bottom will
cook evenly. It is also a good idea to turn cut up chicken and chops.
placing thicker portions facing outwards
Since microwaves are attracted to the outside portion of food, it makes sense to place thicker portions
of meat, poultry and fish to the outer edge of the baking dish. This way, thicker portions will receive the
most microwave energy and the food will cook evenly.
Shielding
Strips of aluminium foil (which block microwaves) can be placed over the corners or edges of square and
rectangular foods to prevent those portions from overcooking. Never use too much foil and make sure
the foil is secured to the dish or it may cause‘arcing’ in the oven.
Elevating
Thick or dense foods can be elevated so that microwaves can be absorbed by the underside and centre
of the foods.
FOOd CHArACTErISTICS & MICrOWAvE COOkINg
