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Food characteristics &
Microwave cooking
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. Food 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
Greaseproofing effectively prevents spattering and helps food retain some
heat. 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.
Piercing
Foods enclosed in a shell, skin or membrane are likely to burst in the oven
unless they are pierced prior to cooking. Such foods include yolks and whites of
eggs, clams and oysters and whole vegetables and fruits.
Testing if cooked
Food cooks so quickly in a oven, it is necessary to test it frequently. Some foods
are left in the microwave until completely cooked, but most foods, including
meats and poultry, are removed from the oven while still slightly undercooked
and allowed to finish cooking during standing time. The internal temperature of
foods will rise between 5˚F (3˚C) and 15˚F (8˚C) during standing time.
Standing time
Foods are often allowed to stand for 3 to 10 minutes after being removed from
the oven. Usually the foods are covered during standing time to retain heat
unless they are supposed to be dry in texture (some cakes and biscuits, for
example). Standing allows foods to finish cooking and also helps flavour blend
and develop.
