29
Cooking Techniques
(continued)
Covering
As with conventional cooking, moisture
evaporates during microwave cooking.
Casserole lids or plastic wrap are used for a
tighter seal. When using plastic wrap, vent the
plastic wrap by folding back part of the plastic
wrap from the edge of the dish to allow steam
to escape. Loosen or remove plastic wrap as
recipe directs for stand time. When removing
plastic wrap covers, as well as any glass lids,
be careful to remove them away from you
to avoid steam burns. Various degrees of
moisture retention are also obtained by using
wax paper or paper towels.
Shielding
Thin areas of meat and poultry cook more
quickly than meaty portions. To prevent
overcooking, these thin areas can be
shielded with strips of aluminum foil. Wooden
toothpicks may be used to hold the foil in
place.
CAUTION
is to be exercised when using
foil. Arcing can occur if foil is too close to oven
wall or door and damage to your oven will
result.
Cooking time
A range of cooking time is given in each
recipe. The time range compensates for
the uncontrollable differences in food
shapes, starting temperature, and regional
preferences. Always cook food for the
minimum cooking time given in a recipe
and check for doneness. If the food is
undercooked, continue cooking. It is easier to
add time to an undercooked product. Once
the food is overcooked, nothing can be done.
Stirring
Stirring is usually necessary during microwave
cooking. Always bring the cooked outside
edges toward the center and the less cooked
center portions toward the outside of the dish.
Rearranging
Rearrange small items such as chicken
pieces, shrimp, hamburger patties or pork
chops. Rearrange pieces from the edge to the
center and pieces from the center to the edge
of the dish.
Turning
It is not possible to stir some foods to
distribute the heat evenly. At times, microwave
energy will concentrate in one area of the
food. To help insure even cooking, these food
need to be turned. Turn over large foods, such
as roasts or turkeys, halfway through cooking.
Stand Time
Most foods will continue to cook by conduction
after the microwave oven is turned off. In
meat cookery, the internal temperature will
rise 3 °C to 8 °C (5 °F to 15 °F), if allowed to
stand, tented with foil, for 10 to 15 minutes.
Casseroles and vegetables need a shorter
amount of standing time, but this standing
time is necessary to allow foods to complete
cooking to the center without overcooking on
the edges.
Test for Doneness
The same tests for doneness used in
conventional cooking may be used for
microwave cooking. Meat is done when fork-
tender or splits at fibers. Chicken is done
when juices are clear yellow and drumstick
moves freely. Fish is done when it flakes and
is opaque. Cake is done when a toothpick or
cake tester is inserted and comes out clean.
ABOUT FOOD SAFETY AND
COOKING TEMPERATURE
Check foods to see that they are cooked at
the recommended temperatures.
TEMP
FOOD
71 °C (160 °F) ...for fresh pork, ground
meat, boneless white
poultry, fish, seafood,
egg dishes and frozen
prepared food.
74 °C (165 °F) ...for leftover, ready-to-
reheat refrigerated, and
deli and carryout “fresh”
food.
77 °C (170 °F) ...white meat of poultry.
82 °C (180 °F) ...dark meat of poultry.
To test for doneness, insert a meat
thermometer in a thick or dense area
away from fat or bone. NEVER leave the
thermometer in the food during cooking,
unless it is approved for microwave oven use.
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