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GLOSSARY OF MICROWAVE TERMS
When adapting recipes for the microwave, it is best
to start with a familiar recipe. hewing how the food
should
look and
@te
will
help when adapting recipes
for microwaving. Foods that require browning or
crisp, dry surfaces will cook better conventionally.
●
Moist foods, such as vegetables, fruits, poultry and
seafood, microwave well.
●
Rich foods, such
as
bm
cookies, moist cakes and
candies,
are
suitable for microwaving because of their
high fat
and
sugar content.
●
Reduce conventional cooking time by one-half to
one-third. Check food after minimum time to avoid
overcooking.
●
Small amounts of butter or oil can be used for flavoring,
but
are
not needed to prevent sticking.
●
Seasonings may need to be reduced. Salt meats and
vegetables after cooking.
Covering.
In both conventional and microwave cooking,
covers
hold
in moisture, allow for more even heating
and reduce cooking time. Conventionally, partial
covering allows excess steam to escape. Venting plastic
wrap or covering with wax paper serves the same
purpose when microwaving.
Venting.
After covering
a
dish with plastic wrap, you
vent the plastic wrap by turning back one comer so
excess steam can escape.
Arranging Food in Oven.
In conventional baking,
you position foods, such as cake layers or potatoes, so
hot air can flow around them. When microwaving, you
arrange foods in a ring, so that all sides
are
exposed to
microwave energy.
Stirring.
In range-top cooking, you stir foods up from
the bottom to heat them evenly. When microwaving, you
stir cooked portions from
the
outside to the center, Foods
that require constant stirring conventionally will need
only
occasional stirring when microwaving.
~rning
Over.
In range-top cooking, you turn over
foods, such as hamburgers, so both sides can directly
contact the hot pan. When microwaving, turning is often
needed during defrosting or when cooking certain foods,
such as frozen hamburgers.
Standing Time.
In conventional cooking, foods such
as roasts or cakes are allowed to stand to finish cooking
or to set. Standing time is especially important in
microwave cooking. Note that a microwaved cake is
not placed on a cooling rack.
Shielding.
In a conventional oven, you shield chicken
breasts or baked foods to prevent over-browning. When
microwaving, you use small strips of foil to shield thin
parts, such as the tips of wings and legs on poultry, which
would cook before larger parts.
Arcing.
Sparks caused by too much metal in the
microwave oven or metal touching the side of the oven
or foil that is not molded to food.
Prick Foods to Release Pressure.
Steam builds up
pressure in foods that are tightly covered by a skin or
membrane. Prick foods, such as potatoes (as you do
conventionally), egg yolks
and
chicken livers, to
prevent bursting.
Rotating.
Occasionally, repositioning a dish in the oven
helps food cook more evenly. To rotate 1/2 turn, turn the
dish until the side that was to the back of the oven is to
the front. To rotate 1/4 turn, turn the dish until the side
that was to the back of the oven is to the side.
Basic Microwave Guidelines
Density of Food.
In both conventional and microwave
cooking, dense foods, such as potatoes, take longer to
cook than light, porous foods, such as
rolls,
bread or
pieces of cake.
Round Shapes.
Since microwaves penetrate foods to
about one inch from top, bottom and sides, round
shapes and rings cook more evenly. Corners receive
more energy and may overcook. This may also happen
when cooking conventionally.
Delicacy.
Foods with a delicate texture, such as
custards, are best cooked at lower power settings to
avoid toughening.
Natural Moisture
of food affects how it cooks. Very
moist foods cook evenly because microwave energy
is attracted to water molecules. Food that is uneven in
moisture should be covered or allowed to stand so heat
can disperse evenly.
16
Piece Size.
Small
pieces cook faster than large ones.
Pieces that are similar in size and shape cook more
evenly. With large pieces of food, reduce the power
setting for even cooking.
Shape of Food.
In both types of cooking, thin areas
cook faster than thick areas. This can be controlled in
microwaving by placing thick pieces near the outside
edge and thin pieces in the center.
Starting Temperature.
Foods
taken
from the freezer
or refrigerator take longer to cook than foods at room
temperature. Timings in our recipes are based on the
temperatures at which you normally store the foods.
Quantity of Food.
In both types of cooking, small
amounts usually take less time than large amounts.
This is most apparent in microwave cooking, where
time is directly related to the number of servings.
Shelf
(on models so equipped). Use the shelf to heat
more than one dish at one time. Take the shelf out
when you are not using it.