English
- En-14 -
Timing
A range in heating 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 the
recipe and check for doneness. If the food is undercooked,
continue cooking. It is easy to add time to an undercooked
product. Once the food is overcooked, nothing can be done!
Spacing
Individual foods, such as baked potatoes, cupcakes and
hors d’oeuvres, will heat more evenly if placed in the oven
equal distance apart. When
possible, arrange foods in
a circular pattern.
Similarly, when placing foods in a baking dish, arrange
around the outside of dish, not lined up next to each other.
Food should NOT be
stacked on top of each
other.
Piercing
The skin or membranes on some foods will cause steam to
build up during microwave cooking. Foods must be pierced,
scored or have a strip of skin peeled off before cooking to
allow steam to escape.
Eggs:
Pierce egg yolk twice and
egg white several times
with a toothpick.
Whole Clams and Oyster:
Pierce several times with a toothpick.
Whole Potatoes and Vegetables
: Pierce with a fork.
Frankfurters and Sausages
: Score smoked polish sausage
and frankfurters. Pierce fresh sausage with a fork.
Browning
Foods will not have the same brown appearance as
conventionally cooked foods or those foods which are cooked
utilizing a browning feature. Meats and poultry may be coated
with browning sauce, Worcestershire sauce, barbecue sauce
or shake-on browning sauce. To use, combine browning
sauce with melted butter or margarine; brush on before
cooking.
For quick breads or muffins, brown sugar can be used in the
recipe in place of granulated sugar, or the surface can be
sprinkled with dark spices before baking.
Covering
As with conventional cooking moisture evaporates during
microwave cooking. Because microwave cooking is done by
time and not direct heat, the rate of evaporation cannot be
easily controlled. This, however, can be easily corrected by
using different materials to cover dishes. However, unless
specified, a recipe is heated uncovered. Casserole lids or
cling film are used for a tighter seal. Various degrees of
moisture retention are also obtained by using wax paper or
paper towels.
Stirring
Stirring is usually necessary during microwave cooking. We
have noted when stirring is helpful, using the words once,
twice, frequently or occasionally to describe the amount of
stirring required. Always bring the cooked outside edges
toward the centre and the less cooked centre portions toward
the outside.
Turning and Rearranging
It is not possible to stir some foods to redistribute the heat.
At times, microwave energy will concentrate in one area of a
food. To help ensure even cooking, some foods need to be
turned or rearranged. Turn over large foods such as roasts
or turkeys. Generally, they are turned over once halfway
through heating.
Rearrange small items such as chicken pieces, shrimp or
hamburger patties. Rearrange pieces from the edge to the
centre and pieces from the center to the edge of the dish.
Standing Time
Most foods will continue to cook by conduction after the
microwave oven is turned off. In meat cookery, the internal
temperature will rise 5°C if allowed to stand, covered, for 10-
20 minutes.
Casseroles and vegetables need a shorter amount of
standing time, but this standing time is necessary to allow
foods to complete cooking in the center without overcooking
on the edges.
Testing for Results
The same test for doneness used in conventional cooking
may be used for microwave cooking.
Cakes are done when a wooden stick comes out clean and
cake pulls away from side of the pan.
Chicken is done when juices are clear yellow and drumstick
moves freely.
Meat is done when fork tender or splits at fibres.
Fish is done when it flakes and is opaque.
Cooking Techniques
