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HOW CHARACTERISTICS OF
FOOD AFFECT MICROWAVE
COOKING
Quantity:
The greater the volume of food, the longer it
takes to cook it. In general, cooking time is
increased by about 50 percent, when doubling a
recipe. Time is reduced by approximately 40
percent when cutting a recipe in half.
Density:
Light, porous foods such as cakes and breads
cook more quickly than heavy, dense food such
as roasts, potatoes and casseroles.
Height:
Whether conventional or microwave cooking
methods are used, areas of food close to the
energy source may need to be turned or shield-
ed for even cooking.
Shape and Size:
For more even cooking results, choose food
pieces that are similar in size and shape.
Arrange small, thin pieces toward the center of
the dish and thicker pieces toward the outside of
the dish.
Sugar, Fat and Moisture:
Food with high sugar, fat and moisture content
cooks faster than food low in these elements.
SPECIAL TECHNLQUES IN
MICROWAVE COOKING
Browning:
Meat and poultry with high fat content that are
cooked 10-15 minutes or longer, will brown light-
ly. Food that is cooked for a shorter period of
time, may be brushed with a browning agent to
achieve an appetizing color. The most common-
ly used browning sauces are Worcestershire
sauce, soy sauce, barbecue sauce and bouquet
sauce.
Covering:
A cover traps heat and steam causing the food
to cook more quickly. You may either use a lid or
plastic wrap with a corner folded back, for
excess steam to escape. Waxed paper effective-
ly prevents food from spattering and helps food
to retain some heat. Sandwiches and many
other foods can be wrapped in paper towels to
prevent them from drying out.
INTRODUCTION
Spacing:
Individual foods such as baked potatoes, cup-
cakes, and hors d'oeuvres will heat more evenly
if placed in the oven an equal distance apart,
preferably in a circular pattern.
Stirring:
Stirring is an important microwaving technique.
Microwaved foods are stirred in order to blend
flavors and redistribute heat. Always stir from
the outside toward the inside, since the outside
of the food cooks first.
Turning over:
Larger size food such as roasts and whole poul-
try should be turned, so that the top and bottom
will cook evenly. It is also a good idea to turn
chicken pieces and chops.
Arrangement:
Since microwaves cook from the outside-in, it
makes sense to place thicker portions of meat,
poultry and fish to the outer edge of the baking
dish. This way, thicker portions will receive the
most microwave energy and the food will cook
evenly.
Shielding:
Strips of aluminum foil, which reflect
microwaves, are sometimes placed over the cor-
ners or edges of square and rectangular shaped
pans to prevent those portions from over cook-
ing. Keep foil at least one inch away from the
oven walls.
Testing for doneness:
Because food cooks so quickly in a microwave
oven, it is necessary to test for doneness fre-
quently. Most foods are removed from the oven
while still slightly undercooked, and finish cook-
ing during standing time.
The internal temperature of food will rise from
5°F to 15°F during standing time.
Piercing:
To prevent bursting, food enclosed in a shell,
skin or membrane must be pierced prior to cook-
ing. Such foods include both the yolks and
whites of eggs, clams and oysters, and many
whole vegetables, such as potatoes and squash.
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