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To cook/defrost food in a microwave oven,
the microwave energy must be able to pass
through the container to penetrate the food.
Therefore it is important to choose suitable
cookware.
Round/oval dishes are preferable to
square/oblong ones, as the food in the corners
tends to overcook.
It is important to turn, rearrange or stir food
to ensure even heating.
Standing time is necessary after cooking,
as it enables the heat to disperse equally
throughout the food.
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Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating
time. Care should be taken as overheating can lead to fire.
Density Food density will affect the amount of cooking time needed. Light porous foods, such
as cakes or bread, cook more quickly than heavy, dense foods, such as roasts and
casseroles.
Quantity The cooking time must be increased as the amount of food placed in the oven
increases. E.g. Four potatoes will take longer to cook than two.
Size Small foods and small pieces cook faster than large ones, as microwaves can pen-
etrate from all sides to the centre. For even cooking make all the pieces the same size.
Shape Foods which are irregular in shape, such as chicken breasts or drumsticks, take
longer to cook in the thicker parts. Round shapes cook more evenly than square
shapes when microwave cooking.
Temperature The initial temperature of food affects the amount of cooking time needed. Chilled
of food foods will take longer to cook than food at room temperature. Cut into foods with
fillings, for example jam doughnuts, to release heat or steam.
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Arrange Place the thickest parts of food towards the outside of the dish. E.g. Chicken
drumsticks.
Cover Use vented microwave cling film or a suitable lid.
Pierce Foods with a shell, skin or membrane must be pierced in several places before cooking
or reheating as steam will build up and may cause food to explode, e.g. Potatoes, Fish,
Chicken, Sausages.
Important:
Eggs should not be heated using microwave power as they may explode,
even after cooking has ended, e.g. poached, hard boiled.
Stir, turn and For even cooking it is essential to stir, turn and rearrange food during cooking. Always
rearrange stir and rearrange from the outside towards the centre.
Stand Standing time is necessary after cooking to enable the heat to disperse equally
throughout the food.
Shield Some areas of food being defrosted may become warm. Warm areas can be shielded
with small pieces of foil, which reflect microwaves, e.g. legs and wings on a chicken.