MICROWAVE COOKING ADVICE
10
COOKING TECHNIQUES
MICROWAVE SAFE COOKWARE
Arrange
Place the thickest parts of food towards the outside of the dish (e.g. chicken drumsticks).
Cover
Use vented microwave cling film or a suitable lid.
Pierce
Foods with a shell, skin or membrane must be pierced in several places before cooking or reheating as steam will build up and
may cause food to explode (e.g. potatoes, fish, chicken, sausages).
Important:
Eggs should not be heated using microwave power as they may explode, even after cooking has ended (e.g.
poached, hard boiled).
Stir, turn and
rearrange
For even cooking it is essential to stir, turn and rearrange food during cooking. Always stir and rearrange from the outside
towards the centre.
Stand
Standing time is necessary after cooking to enable the heat to disperse equally throughout the food.
Shield
Some areas of food being defrosted may become warm. Warm areas can be shielded with small pieces of foil, which reflect
microwaves (e.g. legs and wings on a chicken).
MICROWAVE COOKING
To cook/defrost food in a microwave oven, the microwave
energy must be able to pass through the container to penetrate
the food. Therefore it is important to choose suitable cookware.
Round/oval dishes are preferable to square/oblong ones as the
food in the corners tends to overcook.
It is important to turn, rearrange or stir food to ensure even
heating.
Standing time is necessary after cooking as it enables the heat
to disperse equally throughout the food.
FOOD CHARACTERISTICS
Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should be taken as overheating
can lead to fire.
Density
Food density will affect the amount of cooking time needed. Light porous foods, such as cakes or bread, cook more quickly than
heavy, dense foods, such as roasts and casseroles.
Quantity
The cooking time must be increased as the amount of food placed in the oven increases (e.g. four potatoes will take longer to
cook than two).
Size
Small foods and small pieces cook faster than large ones, as microwaves can penetrate from all sides to the centre. For even
cooking make all the pieces the same size.
Shape
Foods which are irregular in shape, such as chicken breasts or drumsticks, take longer to cook in the thicker parts. Round
shapes cook more evenly than square shapes when microwave cooking.
Temperature
of food
The initial temperature of food affects the amount of cooking time needed. Chilled foods will take longer to cook than food at
room temperature. Cut into foods with fillings (e.g. jam doughnuts) to release heat or steam.
Cookware
Microwave
safe
Comments
Aluminium foil/containers
✔
/
✘
Small pieces of aluminium foil can be used to shield food from overheating. Keep foil at least 2 cm
from the oven walls, as arcing may occur. Foil containers are not recommended unless specified
by the manufacturer. Follow instructions carefully.
Browning dishes
✔
Always follow the manufacturer’s instructions. Do not exceed heating times given. Be very careful
as these dishes become very hot.
China and ceramics
✔
/
✘
Porcelain, pottery, glazed earthenware and bone china are usually suitable, except for those with
metallic decoration.
Glassware e.g. Pyrex ®
✔
Care should be taken if using fine glassware as it can break or crack if heated suddenly.
Metal
✘
It is not recommended to use metal cookware when using microwave power as it will arc, which
can lead to fire.
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