COOKING GUIDE
COOKING PRINCIPLES AND TECHNIQUES
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, 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 for the heat to be
conducted 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.
An excess amount of water slows 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 reheats 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:
Stirring foods help them cook more quickly
and evenly.
Turning Over:
To promote more even cooking, turn large, 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:
A microwave-safe thermometer can be used to
achieve the best results. Insert the thermometer
carefully and properly 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)
150°F (66°C)
160°F (71°C)
165°F (74°C)
170°F (77°C)
185°F (85°C)
Rare beef
Vegetables, hot
drinks, soups,
casseroles
Medium beef,
lamb, veal
Well-done beef,
lamb
Whole fish
Well-done pork,
poultry pieces or
roasted bird
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