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Microwave Cooking
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.
Food Placement
Allow space between foods for proper cooking results.
For best results, arrange thickest or hardest to cook
portion of food toward outside of dish. Place smaller,
easier to cook portions 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.
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.
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.
Defrosting
Frozen foods in paper or plastic can be defrosted in
package. Slit, pierce, or vent sealed packages.
Foods that spoil easily like milk eggs, fish, stuffing,
poultry, and pork should not be allowed to sit out for
more than 1 hour after defrosting.
It is important that most foods, especially meats, be
totally defrosted before cooking. Determine foods are
totally defrosted, by inserting sharp knife in center of
food and checking for remaining ice crystals. Turn large
food items over during defrosting, for best results.
Microwave Utensils
Recommended utensils include: glass, glass-ceramic,
natural fiber cloth, non-recycled paper, plastic and
wood.
Not Recommended 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 microwave oven.
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.
Preventing Excess Moisture
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.
• Cover foods before cooking in microwave.
• 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.
• Open microwave door immediately after cooking to
reduce moisture inside oven.