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COOKING TECHNIQUES
Advantages of microwave cooking are
speed and efficiency. For warming,
heating, and defrosting, nothing really
compares. There are a few tips that will
make microwaving easier and more
enjoyable.
Microwave Cooking Principles
Because microwave cooking requires
only one-quarter to one-third the time of
conventional cooking, the same cooking
principles become even more important.
Quantity
The more food being cooked, the longer
you wilt have to cook it. As a general
rule, when doubling a recipe, increase
the cooking time by about 50 percent.
When cutting a recipe in half, reduce the
time by about 40 percent.
Density
Dense foods, such as potatoes, roasts
and carrots, absorb microwave energy
less quickly than porous foods such as
ground beef or mashed potatoes.
Therefore, denser foods take longer to
cook.
Shape and Size
Small pieces cook faster than large
ones. For even cooking, it is important to
have all the pieces the same size.
Evenly shaped pieces, round or
doughnut shaped, microwave best.
When cooking items of varying
thickness, arrange the thick portion near
the outer edge of the dish.
Moisture, Sugar and Fat
Food high in moisture, sugar or fat cook
faster than foods that are low in these
substances. Add a minimum of liquid to
moist foods. An excess amount of water
slows cooking.
Starting Temperature
Frozen or refrigerated foods take longer
to microwave than food at room
temperature.
Delicate Ingredients
Some foods require special attention
when cooked in the microwave oven.
Delicate foods such as eggs, cheese,
mayonnaise, etc. cook so quickly, they
should be watched carefully.
Microwave Cooking Techniques
Arranging: Arrange foods in a circular
pattern, when possible.
Piercing: Pierce the membrane of foods
such as eggs, oysters, snails, sausages,
livers, clams and whole vegetables, so
they do not burst.
Covering: Covering speeds heating
and prevents spattering.
Stirring: To help food cook more quickly
and evenly.
Turning Over: To help larger foods
such as roasts or whole chickens cook
more evenly.
Reheating: Place food that is denser/
larger/thicker to the outer edge and the
smaller/thinner or more porous food to
the center.
Shielding: To prevent overcooking, thin
or bony areas can be protected with
small strips of aluminum foil.
Standing Time: Foods continue
cooking even after removal from the
oven. Standing time is necessary to
allow foods to complete cooking,
Converting Recipes
Microwave recipes will likely call for less
liquid and cooking time.
Safety Food Temperatures
For your safety, following temperature is
recommended to avoid potential food
poisoning problems.
160°F (71°C): Meat, Fish, Eggs
165°F (74°C): Reheating foods
170°F (77°C): Poultry (White Meat)
180°F (82°C): Poultry (Dark Meat)
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