21
C
O
OKING GUI
D
E
COOKING GUIDE
COOKING PRINCIPLES AND TECHNIQUES
The advantages of microwave
cooking are speed and efficiency. For
warming, heating, and defrosting,
nothing compares. Here are a few tips
that will make microwaving easier
and more enjoyable.
Microwave Cooking Principles
Because microwave cooking requires
only one-quarter to one-third the time
of conventional cooking, the same
cooking principles become even
more important.
Quantity
In microwave cooking, the cooking
time is dependent on the amount of
food in the oven. If you double the
recipe, plan on doubling the cooking
time.
Density
Dense foods, such as potatoes, need
more cooking time as they take
longer for microwave energy to
penetrate and the heat to conduct
through them.
Shape and Size
Cut food into uniform shapes and
sizes for even cooking in the
microwave. When cooking irregular
shapes (such as chicken pieces), place
the thicker parts to the outer edge of
the dish.
Moisture, Sugar and Fat
Food high in moisture, sugar or fat
cook faster. Add a minimum of liquid
to moisten foods.
Excessive amounts of water slow
cooking.
Starting Temperature
Frozen or refrigerated foods take
longer to microwave than food at
room temperature.
Delicate Ingredients
Delicate foods such as eggs, cheese,
mayonnaise, etc., cook very quickly,
and should be watched carefully.
Microwave Cooking Techniques
Arranging:
Arrange food in a circular
pattern, with denser, thicker items at the
edge of the dish.
Piercing:
Pierce the membrane of foods
such as eggs, oysters, snails, sausages,
livers, clams and whole vegetables, so
they do not burst.
Reheating:
Cooked food reheat
extremely well by using a low level of
microwave energy. Place denser foods
near the outer edge of the dish when
reheating.
Covering:
Most foods will cook and
reheat better when covered. Pierce
plastic wrap to vent steam.
Stirring:
Stir foods to help cook/reheat
more quickly and evenly.
Turning Over:
To promote even cooking,
turn larger solid items such as roasts or
baked potatoes over halfway through
the cooking time.
Shielding:
Use small, smooth strips of
aluminum foil to prevent corners, thin
or bony areas from overcooking.
Standing Time:
Foods continue cooking
even after removal from the oven.
Standing time is necessary to allow
foods to complete cooking/defrosting.
Converting Recipes
Microwave recipes will likely call for
less liquid and cooking time.
Microwave Thermometers
For best results, a microwave-safe
thermometer can be carefully and
properly inserted into the food. The
guide below gives suggested
thermometer readings for meat and
poultry. Keep in mind that standing
time is essential for most food to
reach its proper serving temperature.
Guide to Internal Temperatures
140
°
F (60
°
C) . Rare beef
150
°
F (66
°
C) . Vegetables, hot drinks,
soups, casseroles
160
°
F (71
°
C) . Medium beef, lamb,
veal
165
°
F (74
°
C) . Well-done beef, lamb
170
°
F (77
°
C) . Whole fish
185
°
F (85
°
C) . Well-done pork,
poultry pieces or
roasted bird
cooking guide.fm Page 21 Tuesday, February 19, 2002 1:10 PM
