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FOOD CHARACTERISTICS

Quantity:

The amount of food placed in a microwave oven has a direct effect on the cooking time.

Small amounts of food or liquid require less cooking time than larger amounts of the same substance.
As quantity increases, concentration decreases.

Size:

Small pieces cook faster than large ones. To speed cooking, cut pieces smaller than two inches (5

cm), so microwaves can penetrate to the middle from all sides. Pieces which are similar in size and
shape cook more evenly.

Shape:

Many foods are uneven, like a chicken, ribs or broccoli. The thin parts will cook faster than the

thick parts, while uniformly thick foods cook evenly. To compensate for irregular shapes, place thin
pieces toward the center of the dish and thicker pieces toward the edge of the dish.

Starting Temperature:

Frozen or refrigerated foods take longer to cook than foods at room

temperature.

Bone and Fat

: Because bones conduct heat, the side of the meat the bone is on will cook first, while

boneless cuts cook slower but more evenly. Fat attracts microwaves. The middle of these foods are
cooked by heat conduction.

Moisture Content:

Microwaves are attracted by moisture. Naturally moist foods absorb microwaves

better than dry ones. Add a minimum of liquid to moist foods, as excess water slows cooking.

Density:

The density of food determines how easily the microwaves can penetrate and how quickly it

will cook. Porous foods, like chopped beef or mashed potatoes, microwave faster than dense ones like
steak or whole potatoes.

Piercing:

Steam builds up pressure in foods which are tightly covered by a skin or membrane. Pierce

potatoes, egg yolks and chicken livers to prevent bursting.

MICROWAVE TECHNIQUES

Stirring:

Stir foods from outside to center of dish once or twice during cooking to equalize heat and

speed microwaving. Foods will not burn or stick, so there’s no need to stir constantly as you do in
conventional cooking.

Arrangement:

Arrange foods with thin or delicate ends, Iike drumsticks or asparagus spears, with the

thick or tougher portions to the outside of the dish. The parts which need more cooking will receive more
energy, so food will microwave evenly.

Spacing:

Individual foods, such as baked potatoes and cupcakes will cook more evenly if placed in the

oven an equal distance apart. When possible, arrange foods in a circular pattern. Similarly, when
placing foods in a baking dish, arrange around the outside of the dish, not lined up next to each other.
Food should not be stacked on top of each other.

Rearrangement:

Rearrange overlapping areas, Iike tails of long fish fillets, from top to bottom, and

closely packed pieces, like meatballs, from the outside to the center of the dish.

Standing Time:

Standing time is currently undergoing a process where the cuisine greater heat

dissipation inside immediately after the cooking process is finished, for example meat temperature will
rise about sekitar 5

– 8

C (about 9 ° -15 ° F) during standing time. This period is very important in

cooking with a microwave. Microwaves cause outer layer of thermal energy food, as a result of the
normal conduction, the food is still undergoing a process of heating a few minutes after being removed
from the oven, let dishes such as grilled meat, thin foods, cakes and vegetables in bulk, completion of
this stage in order to be a central part fully ripe, without too mature, dry or too crisp on the outside.

Covering:

Covering speeds cooking time, retains moisture, tenderizes, insures even cooking and

prevents spattering.