Food Characteristics
Bone and Fat
Both bone and fat affect cooking. Bones may cause
irregular cooking. Meat next to the tips of bones may
overcook while meat positioned under a large bone,
such as a ham bone, may be undercooked. Large
amounts of fat absorb microwave energy and the meat next to these areas
may overcook.
Density
Porous, airy foods such as breads, cakes or rolls take
less time to cook than heavy, dense foods such as
potatoes and roasts. When reheating donuts or other
foods with different centers be very careful. Certain
foods have centers made with sugar, water, or fat and
these centers attract microwaves (for example, jelly
donuts). When a jelly donut is heated, the jelly can become extremely hot
while the exterior remains warm to the touch. This could result in a burn if
the food is not allowed to cool properly in the center.
Quantity
Two potatoes take longer to cook than one potato. As the
quantity of the food decreases so does the cooking time.
Overcooking will cause the moisture content in the food to decrease and a
fire could result. Never leave microwave unattended while in use.
Shape
Uniform sizes heat more evenly. The thin end of a
drumstick will cook more quickly than the meaty end.
To compensate for irregular shapes, place thin parts
toward the center of the dish and thick pieces toward
the edge.
Size
Thin pieces cook more quickly than thick pieces.
Starting Temperature
Foods that are at room temperature take less time to cook than if
they are chilled, refrigerated or frozen.
Cooking Techniques
Piercing
Foods with skins or membranes must be pierced, scored or have a strip of
skin peeled before cooking to allow steam to escape. Pierce clams, oysters,
chicken livers, whole potatoes and whole vegetables. Whole apples or
new potatoes should have a 1-inch strip of skin peeled before cooking.
Score sausages and frankfurters. Do not Cook/Reheat whole eggs, with
or without the shell. Steam buildup in whole eggs may cause them to
explode, and possibly damage the oven or cause injury. Reheating SLICED
hard-boiled eggs and cooking SCRAMBLED eggs is safe.
Browning
Foods will not have the same brown appearance as conventionally cooked
foods or those foods which are cooked utilizing a browning feature. Meats
and poultry may be coated with browning sauce, Worcestershire sauce,
barbecue sauce or shake-on browning sauce. To use, combine browning
sauce with melted butter or margarine and brush on before cooking. For
quick breads or muffins, brown sugar can be used in the recipe in place of
granulated sugar, or the surface can be sprinkled with dark spices before
baking.
Spacing
Individual foods, such as baked potatoes, cupcakes and appetizers, will
cook more evenly if placed in the oven equal distances apart. When
possible, arrange foods in a circular pattern.
Covering
As with conventional cooking, moisture evaporates during microwave
cooking. Casserole lids or plastic wrap are used for a tighter seal. When
using plastic wrap, vent the plastic wrap by folding back part of the
plastic wrap from the edge of the dish to allow steam to escape. Loosen
or remove plastic wrap as recipe directs for stand time. When removing
plastic wrap covers, as well as any glass lids, be careful to remove them
away from you to avoid steam burns. Various degrees of moisture
retention are also obtained by using wax paper or paper towels.
Cooking Time
Cooking times will vary because of food shape variations, starting
temperature, and regional preferences. Always cook food for the minimum
cooking time given in a recipe and check for doneness. If the food is
undercooked, continue cooking. It is easier to add time to an undercooked
product. Once the food is overcooked, nothing can be done.
Food Characteristics
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