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MICROWAVE COOKING TIPS
Amount of food
•
If you increase or decrease
the amount of
food you prepare, the time it takes to cook
that food will also change. For example, if you
double a recipe, add a little more than half the
original cooking time. Check for doneness and, if
necessary, add more time in small increments.
Starting temperature of food
•
The lower the temperature
of the food being
put into the microwave oven, the longer it takes
to cook. Food at room temperature will be
re-heated more quickly than food at refrigerator
temperature.
Composition of food
•
Food with a lot of fat and sugar
will be heated
faster than food containing a lot of water. Fat and
sugar will also reach a higher temperature than
water in the cooking process.
•
The more dense the food,
the longer it takes to
heat. “Very dense” food like meat takes longer to
heat than lighter, more porous food like sponge
cakes.
Size and shape
•
Smaller pieces of food
will cook faster than
larger pieces. Also, same-shaped pieces cook
more evenly than different-shaped pieces.
•
With foods that have different thicknesses,
the thinner parts will cook faster than the thicker
parts.
Place
the thinner parts of chicken wings
and legs in the center of the dish.
Stirring, turning foods
•
Stirring and turning foods
spreads heat quickly
to the center of the dish and avoids overcooking
at the outer edges of the food.
Covering food
•
Cover
food to reduce splattering, shorten cooking
times, and keep food moist.
• You can use any covering that lets microwaves
pass through. See “How Your Microwave Hood
Combination Works” on page 6 for materials that
microwaves will pass through. If you are using the
Sensor function, be sure to vent.
Releasing pressure in foods
•
Several foods
(for example: baked potatoes,
sausages, egg yolks, and some fruits) are tightly
covered by a skin or membrane. Steam can build
up under the membrane during cooking, causing
the food to burst. To relieve the pressure and
to prevent bursting,
pierce
these foods before
cooking with a fork, cocktail pick, or toothpick.
Using standing time
•
Always allow food to stand
either inside
or outside the oven after the cooking or
defrost period ends. Standing time allows the
temperatue to spread evenly throughout the food,
improving cooking or defrosting results.
•
The length of the standing time
depends on
how much food you are cooking and how dense
it is. Sometimes it can be as short as the time it
takes you to remove the food from the oven and
take it to the serving table. However, with large,
denser food items, the standing time may be as
long as 10 minutes. For such longer periods, you
may want to program a “0” power second stage
of the cooking cycle for standing time inside the
oven. See “Two-Stage Cooking.”
Arranging food
For best results, place food evenly on the plate.
You can do this in several ways:
•
If you are cooking several items of the same
food,
such as baked potatoes,
place
them in a
ring pattern for uniform cooking.
•
When cooking foods of uneven shapes or
thickness, such as chicken breasts, place
the
smaller or thinner area of the food towards the
center of the dish where it will be heated last.
•
Layer thin slices of meat
on top of each other.
•
When you cook or reheat whole fish, score
the skin – this prevents cracking.
•
Do not
let food or a container touch the top or
sides of the oven. This will prevent possible
arcing. Arcing is a spark that can cause damage
to the oven interior.
MICROWAVE COOKING TIPS
