GLOSSMY OF
for the
it is
best tom with a
how
the food
look and
when
adapting recipes for
Foods
or
dry
cook better in_
●
Moist foods, such as
poultry and
microwave well.
●
foods, such as bar cookies, moist cakes
candies, are suitable for microwaving because of
their high fat
sugar content.
.
oven
by
to
Check food after minimum time to avoid
e v e - k i n g .
of butter or
can be used for
flavoring, but are not
to prevent sticking.
●
Seasonings may need to be reduced.
meats
vegetables after cooking.
both regular
microwave
cooking, covers hold in moisture, allow for more
even heating and
cooking time. regular
ovens, partial covering dews excess steam to escape.
Venting plastic wrap or
wax paper
serves
same purpose when microwaving.
Venting. *covering a dish
plastic wrap,
you vent the plastic wrap by turning back corner
so
steam can escape.
Food in
When
in
ovens, you position foods, such as cake
or
so hot air can flow
When
microwaving, you
foods in a ring, so that
sides= exposed to microwave
of Food. both
regular baking and
microwave
dense foods, such as potatoes,
take longer to
than light, porous foods, such as
rolls, bread or
of
Round Shapes. Since microwaves penetrate
to about 1 inch from top, bottom and sides, round
shapes
rings
more evenly. Comers receive
more energy and may
This may
happen when cooking in a regular oven.
Foods with a delicate texture, such
custards, are best cooked at lower power settings
to avoid toughening.
of food affects how it inks. Very
moist foods cook evenly because microwave
is attracted to water molecules. Food that is uneven
in moisture should be covered or allowed to stand
so it heats evenly.
cooking,
you stir foods
up
the bottom to
them
When microwaving,
you stir inked portions from the outside to the center.
Foods that
constant stirring
need
occasional stirring when microwaving.
you turn over
foods,
such hamburgers, so both
hot pan. When microwaving, turning is
needed during
or when cooking
certain foods, such as
hamburgers.
When you cook with
ovens,
foods such as roasts or
allowed to
to
cooking or to set. Standing time is
in
inking. Note that a
cake is not placed on a cooling rack.
a regular oven, you shield chicken
or
foods to prevent
When microwaving, you use
of foil to
shield thin parts, such as the tips of wings and legs
on poultry, which would cook before
by too much*
oven or
touching the side of the
oven or
that is not molded to food.
Foods to
Steam
in foods that are
covered by a skin or
membrane. Prick foods, such as potatoes (as you do
before
oven cooking), egg
and chicken
livers, to
bursting.
repositioning a dish in
oven helps food cook more evenly. To rotate
turn,
turn the dish
the side that was to the back of the
oven is to
front. To
turn, turn the dish
until
side that
to the back of the oven is to
the side.
pieces cook faster
large ones.
that are
in
cook
evenly.
large
of food, reduce the power
setting for even cooking.
Shape of Food. both types of cooking, thin-
cook faster than thick areas. This can be controlled
microwaving by placing thick pieces near the outside
and thin pieces in the center.
Foods taken from the
or refrigerator take longer to cook
foods at room
temperature. Timings our
are based on the
at which you
foods.
of
both types
of cooking,
amounts usually take
time than large
This is most apparent in microwave cooking, where
time is
related to the number of servings.
models so quipped).
Use the
shelf to heat
more than dish at a time. Take the shelf out when
you
not using
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