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THE PRINCIPLESOF MICROWAVE COOKING
Microwaves are a form of high frequency radiowaves similar to those used by a radio includingAM, FMand
CB. Electricity is converted into microwave energy by the magnetron tube. From the magnetron tube,
microwave energyis transmitted to the oven whereit is reflected, transmitted and absorbedby the food.
Reflection: Microwaves are reflected by metal just as a ball is bounced off of awall. Forthis reason, metal utensils
are not suitable for usein themicrowave. A combination of stationary interior walls and a rotating metal turntable or
s
tirrer fanhelps assure that the microwaves arewell distributed within the oven cavityto produce even cooking.
Transmission: Microwaves pass through some materials such as paper,glass and plastic muchlike sunlight shining
through a window. Because these substances do not absorb or reflect the microwave energy, they are ideal materials
for microwaveoven cooking containers.
Absorption: During cooking, microwaves will be absorbed by food. They penetrate to a depth of about 3/4 to 1 1/2
inches. Microwave energy activates the molecules in the food (especially water, fat and sugar) and heat is produced.
If you vigorously rub yourhands together, you will feelheat produced by friction. The internal cooking oflarger foods
is done by conduction as the heat which is produced by friction is conducted to the middle of the food. Foods also
continue tocook by conduction during standing time.
FOOD CHARACTERISTICS
Quantity: The amount of food placed in a microwave oven has a direct effect on the cooking time. Small amounts
of food or liquid require less cooking time than larger amounts of the same substance. As quantity increases,
concentration decreases.
Size: Small pieces cook faster than large ones. To speed cooking, cut pieces smaller than two inches (5 cm), so
microwaves can penetrate to the middle from all sides. Pieces which are similar in size and shape cook more evenly.
Shape: Many foods are uneven, like a chicken, ribs or broccoli. The thin parts will cook faster than the thick parts,
while uniformly thick foods cook evenly. To compensatefor irregular shapes, place thin pieces toward the center of
the dishand thicker pieces toward the edgeof the dish.
Starting Temperature: Frozen orrefrigerated foods take longerto cook than foods at room temperature.
Bone and Fat: Becausebones conductheat, the side of themeat thebone is on will cookfirst, while boneless cuts
cook slowerbut more evenly. Fat attracts microwaves. The middle ofthese foods is cooked by heatconduction.
Moisture Content: Microwaves areattracted by moisture.Naturally moist foodsabsorb microwaves betterthan dry
ones. Add a minimum of liquid to moistfoods, as excess water slows cooking.
Density: The density of food determines how easily the microwaves can penetrate and how quickly it will cook.
Porous foods, like chopped beef or mashed potatoes, microwave faster than dense ones like steak or whole potatoes.
Piercing: Steam builds uppressure in foods whichare tightly covered by askin or membrane. Piercepotatoes, egg
yolks andchicken livers to prevent bursting.
MICROWAVE TECHNIQUES
Stirring: Stir foods from outside to center of dish once or twice during cooking to equalize heat and speed microwaving.
Foods will notburn or stick, so there’s noneed tostir constantlyas youdo in conventional cooking.
Arrangement: Arrange foodswith thin or delicate ends, like drumsticks or asparagus spears,with the thick or tougher
portions to the outsideof the dish. The partswhich need more cookingwill receive more energy,so foodwill microwave
evenly.
Spacing: Individualfoods, such as bakedpotatoes and cupcakes willcook more evenly ifplaced in the ovenan equal
distance apart.When possible, arrangefoods in a circularpattern. Similarly,when placing foods ina baking dish, arrange
around the outsideof the dish, not linedup nextto eachother. Food should notbe stackedon top of each other.
Rearrangement: Rearrangeoverlapping areas, like tailsof long fishfillets, from top tobottom, and closely packedpieces,
like meatballs, fromthe outside to the centerof thedish.
Standing Time:Standing timeis especially important inmicrowave cooking. Microwave energy createsheat in theouter
layers of thefood.As a resultof normal conduction,the food continuesto cook for afew minutes afterremoval from the
oven. Letting roasts, large whole vegetables, casseroles and cakes stand to finish cooking allows the middles to cook
completely without overcooking,drying or toughening the outsides.
Covering: Coveringspeeds cooking time, retainsmoisture, tenderizes, insures even cooking and prevents spattering.
Casserole lids orplastic wrap are used for atighter seal. V entplastic by turning back oneedge at the side of dish toform
a narrow slot where excess steam can escape. Various degrees of moisture retention are also obtained by using wax
paper or microwave-safepaper towels.
Browning: Microwave energy cookssome foods so quicklythat the fatsand sugars within thefood do not havetime to
caramelize and give a "browned" appearance. Browning agents do not affect the quality of microwaved foods,but can
add color and flavor.For meats andpoultry, use bouquetsauce diluted with water or melted butter, soy, Worcestershire,
barbecue or steak sauce, a sprinkling o f paprika o r dry g ravy mix jelly glaze or crumb coating. F rosting and t opping
finish cakes andbreads. Top casseroles at the end ofmicrowaving withgrated cheeseor crumbs.
COOKING GUIDE
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