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Microwave Cooking Techniques
Covering
Cover foods with microwave cling
film or a self-fitting lid. Cover fish,
vegetables, casseroles, soups.
Do not cover cakes, sauces,
jacket potatoes, pastry items.
Starting Temperature
The colder the food, the longer
it takes to heat up. Food from a
fridge takes longer to reheat than
food at room temperature.
Spacing
Foods cook more quickly and
evenly if spaced apart. NEVER
pile foods on top of each other.
It is essential that food is checked during and after a recommended cooking time, even if an AUTO
PROGRAM has been used (just as you would check food cooked in a convectional oven). Return the
food to the oven for further cooking if necessary.
Checking Food
Turning and Stirring
Some foods require stirring
during cooking. Meat and poultry
should be turned after half the
cooking time. All liquid must be
stirred before and during heating.
Water, especially must be stirred
before and during heating, to
avoid eruption.
Shape
Even shapes cook evenly. Food
cooks better by microwaves
when in a round container rather
than a square one.
Arranging
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are on the outside.