COOKING TECHNIQUES
Your microwave makes cooking easier than conventional cooking, provided you keep these
considerations in mind:
Stirring
Stir foods such as casseroles and vegetables
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 to 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 receive more
microwave energy. To prevent overcooking,
place delicate areas, such as asparagus tips,
toward 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 cooking to
expose all parts to microwave energy. This is
especially important with large foods such as
roasts.
Standing
Foods cooked in the microwave build up
internal heat and continue to cook for a few
minutes after heating stops. Let foods stand
to complete cooking, especially foods such
as cakes 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 at
removal 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.
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