INSTALLATION
Moisture content of food:
Since the heat
generated by microwaves tends to evaporate
moisture, relatively dry foods such as roasts and
some vegetables are sprayed with water prior to
cooking or whole cover to retain moisture.
Bone and fat content of foods:
Bones conduct
heat and fat cooks faster than beef. Therefore,
be careful when cooking cuts of meat
with bones
or high-fat to the meat to cook evenly and do not
overcook.
Quantity of food:
The number of microwaves
in your oven remains constant regardless of the
amount of food you’re cooking. Therefore, a larger
amount of food in the microwave oven, the longer
the cooking time. Remember to reduce cooking
times at least one third when preparing 1/2 recipe.
Food shapes:
The microwaves penetrate only anout
1 inch.(2.5 cm.) In foods, the inner portion of food is
cooked thick as the externally generated heat travels
inwards. In other words, only the outer edges of food
truly cooked by microwave energy, the rest is cooked
by convection. Therefore,the worst form of a food to
be cooked in a microwave is that square and thick.
The corners will burn long before the center is still
hot. Food is thin and rouned food form of rings are
cooked in the microwave successfully.
Special Techniques to
Microwave cooking.
Brown:
Meat and poultry that is cooked 15 minutes
or longer will brown slightly in its own fat. Foods that
are cooked for shorter periods can be sprayed with a
browning sauce and get an appetizing color. Sauces
most often used to gild are Worcestershire, soy
sauce and barbecue sauce. Since they are added in
relatively small amounts to food, the original flavor of
the recipe is not altered.
Cover:
A cover keeps the heat and steam causing
food to cook faster. You can use a plastic lid or
microwave-safe with the edgs folded down to
prevent splashing.
Cover with greaseproof paper:
this role effectively
prevents splashing and help food to retain some
heat. But because this
paper
GRHV
not cover as well
as a lid or microwave plastic wrap, allows food to dry
slightly.
Wrap in grease proof paper or towel:
sandwiches
and other foods containing bread must be wrapped
before placing in the microwave to prevent drying.
Placement and space:
In
dividual
foods such as
baked potatoes, small cakes and snacks heat more
evenly if placed in the oven at the same distance
form each other and preferably in a circle. Never
place food on another.
Stir:
Stir i
s one of the most important of
all the techniques for cooking in microwave ovens. In
conventional cooking, food is mixed with the purpose
of mixing. The microwaved foods, but are scrambled
to spread and
redistribute
heat. Always stir from the
outside of the food is heated first.
Filp:
Big and tall foods such as roasts and whole
chickens should be turned so that the top and
bottom are cooked evenly. It is also a good idea to
turn the chicken and chops.
Place thicker portions out:
Since microwaves are
attacted to the outer
portions
of food, it makes sense
to place the tickest portion of meat, poultry and/or
fish on the outer edge of the plate. Thus, the
ticker
p
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receive more energy food will coo
N
evenly.
Warp:
Aluminum foil, which block microwaves,
are sometimes placed in the corners or edges Of
food with rectangular or square shape to prevent
overcooking of these portions. Never used a lot of
aluminum foil and make sure it is securely fastened
to the plate where foods are placed as it may cause
arcing in the oven.
Elevation:
The very thick or dense foods are usually
placed high, so that microwaves can be
absorbed
by the
bottom
and the center thereof.
Drill:
The food enclosed in a shell, skin or
membrance can bursh in the oven unless pinched
before cooking. These foods include both yolk
and white of eggs, oysters and clams, and many
vegetables and whole fruits.
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Summary of Contents for MS1140SE
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