1 7
Food Placement
Allow space between foods for proper cooking results.
For best results, arrange thickest, or hardest to cook
portion of foods toward outside of dish. Place smaller,
easier to cook portion toward center.
Reheating
When reheating food, cover dish loosely with plastic
wrap. Heat at full power. Reheat porous items such as
breads and cakes for a minimum amount of time.
Stir
soups, sauces and beverages vigorously before
reheating.
Defrosting
It is important that most foods, especially meats, be
totally defrosted before cooking. To determine foods
are totally defrosted, insert sharp knife in center of
food, check for remaining ice crystals. Turn large food
items over during defrosting, for best results.
To prevent excess moisture
1.
Cover foods before cooking in microwave.
2. Cover potatoes and fresh vegetables with a
microwave-safe paper towel before cooking to
help absorb excess moisture. Remove paper
towel immediately after cooking to prevent
vegetables from reabsorbing moisture.
3. Open microwave door immediately after cooking to
reduce moisture inside oven.
Microwave Utensils
Microwave
Usable
utensils include glass, glass-
ceramic, natural fiber cloth, non-recycled paper,
plastic and wood.
Unusable
utensils include aluminum foil, grocery
bags, lead crystal, metal, metallic trimmed china,
newspapers, and recycled paper.
Utensil Check Test
Use the following test to check utensils for microwave
safeness:
1. Place glass measuring cup of water next to
empty dish to be tested in unit.
2. Heat on full power for one minute.
3. Check temperature of dish and water.
If dish remains cool and water is hot, dish is
microwave safe. If dish is slightly warm, use for
short term cooking only. If dish is hot and water is
cool, do not use. Dish remains cool if not
absorbing microwaves and microwaves are being
absorbed by water. Dish becomes hot if absorbing
microwaves.
Microwave Cooking Principles
Decrease
cooking times when:
Foods are high in fat and sugar.
Foods are porous.
Foods are flat, thin or prepared in shallow pan.
Increase
cooking times when:
Foods are thick and dense.
Foods are frozen or refrigerator temperature.
Food volume increases.
When cooking foods in a microwave oven, a considerable amount of steam/water vapor can be generated and
accumulate on foods and inside of oven. This is caused by hot moist air from food coming in contact with cool
surfaces inside oven. Use the following procedures to help reduce moisture buildup.
Microwave Cooking
Shielding
Porous, thin and protruding portions of large food
items, such as poultry drumsticks, can be covered with
thin strips of foil to prevent overcooking.
Piercing
Membranes or tight skins on foods, such as egg yolks,
potatoes, tomatoes, and squash, must be pierced.
Piercing allows steam to escape during cooking.
Browning
Some foods prepared in microwave will not brown the
same as if done in conventional oven. This is particularly
true for baked goods, such as breads and cakes.
