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cooking guide
Microwave energy actually penetrates food and is attracted and absorbed by the water,
fat and sugar in the food. The microwaves cause the molecules in the food to move
rapidly. The rapid movement of these molecules creates friction and the resulting heat
cooks the food.
GENERAL MICROWAVE TIPS
Dense foods, such as potatoes, take longer to heat than lighter foods. Foods with a delicate
texture should be heated at a low power level to prevent them from becoming tough.
Foods with a non-porous skin, such as potatoes or hot dogs, should be pierced to prevent
bursting.
Putting heating oil or fat in the microwave is not recommended. Fat and oil can suddenly boil
over and cause severe burns.
Some ingredients heat faster than others. For example, the jelly in a jelly doughnut will be
hotter than the dough. Keep this in mind to avoid burns.
The altitude and the type of cookware you are using can affect the cooking time. When
trying a new recipe, use the minimum cooking time and check the food occasionally to
prevent overcooking.
Home canning in the microwave oven is not recommended because not all harmful bacteria
may be destroyed by the microwave heating process.
Although microwaves do not heat the cookware, the heat from the food is often transferred
to the cookware. Always use pot holders when removing food from the microwave and
instruct children to do the same.
Making candy in the microwave is not recommended as candy can be heated to very high
temperatures. Keep this in mind to avoid injury.
COOKING TECHNIQUES
If the oven is set to cook for more than 20 minutes, it will automatically adjust to
70 percent power after 20 minutes to avoid overcooking.
Stirring
Open the microwave door and stir foods such as casseroles and vegetables occasionally
while cooking to distribute heat evenly. Food at the outside of the dish absorbs more
energy and heats more quickly, so stir from the outside towards the center. The oven will
turn off when you open the door to stir your food.
Arrangement
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker,
meatier parts toward the outside of the turntable where they can receive more microwave
energy. To prevent overcooking, place thin or delicate parts towards the center of the
turntable.
Shielding
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need
shielding include poultry wing-tips, the ends of poultry legs, and corners of square baking
dishes. Use only small amounts of aluminum foil. Larger amounts can damage your oven.
Turning
Turn foods over midway through the cooking cycle to expose all parts to the microwave
energy. This is especially important with large items such as roasts.
Standing
Foods cooked in the microwave build up internal heat and continue to cook for a
few minutes after the oven stops. Let foods stand to complete the cooking process,
especially foods such as roasts and whole vegetables. Roasts need this time to complete
cooking in the center without overcooking the outer areas. All liquids, such as soup or
hot chocolate, should be shaken or stirred when cooking is complete. Let liquids stand
a moment before serving. When heating baby food, stir well and test the temperature
before serving.
Adding moisture
Microwave energy is attracted to water molecules. Food that is uneven in moisture
content should be covered or allowed to stand so that the heat disperses evenly. Add a
small amount of water to dry food to help it cook.
Venting
After covering a dish with plastic wrap, vent the plastic wrap by turning back one corner
to let excess steam escape.
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