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MICROWAVE COOKING TIPS
Amount of food
• If you increase or decrease theamount of food
you prepare, the time ittakes to cook that food will
also change. For example, if you double a recipe,
add a little more than halfthe original cooking time.
Check for doneness and, if necessary, add more
time in small increments,
Starling temperature of food
• The lower the temperature ofthe food being put
into the microwave oven, the longer it takes tocook,
Food at room temperaturewill be re-heated more
quickly than food at refrigerator temperature,
Composition of food
• Food with a lot of fat and sugar will be heated
faster than food containing a lot of water, Fat and
sugar will also reach a higher temperaturethan
water in the cooking process.
• The more dense the food, the longer it takes to
heat. "Very dense" food like meat takes longer to
heat than lighter, more porousfood like sponge
cakes,
Size and shape
• Smaller pieces of food will cook fasterthan larger
pieces, Also, same shaped pieces cook more
evenly than different-shaped pieces,
• With foods that have different thicknesses, the
thinner parts willcook faster than the thicker parts,
Place the thinner partsof chicken wings and legs in
the center of the dish,
Stirring, turning foods
• Stirring and turning foods spreads heat quickly to
the center of the dish and avoids overcooking at the
outer edges of the food,
Covering food
Cover food to:
• Reduce splattering
• Shorten cooking times
• Keep food moist
You can use any covering that lets microwavespass
through. See "Getting to Know Your Microwave
Oven" for materialsthat microwaves will pass
through. Ifyou are using the Sensor function, be sure
to vent,
Releasingpressure infoods
• Several foods (for example: baked potatoes,
sausages, egg yolks, and some fruits) are tightly
covered by a skin or membrane. Steam can build up
under the membrane during cooking, causing the
food to burst, To relieve the pressureand to prevent
bursting, pierce these foods before cooking with a
fork, cocktail pick,or toothpick.
Using standing time
• Always allow food to stand after cooking inside as
well as outside the oven. Standing time after
defrosting and cooking allows the temperature to
evenly spread throughout the food, improving the
cooking results.
• The length of the standing time depends on how
much food you are cooking and how dense it is,
Sometimes it can be as short as the time it takes
you to remove the food from the oven and take it to
the serving table, However,with larger, denser food,
the standing time may be as long as 10 minutes.
Arranging food
For best results, place food evenly on the plate, You
can do this in several ways:
• If you are cooking several items of the same
food, such as baked potatoes, place them in a ring
pattern for uniform cooking,
• When cooking foods of uneven shapes or
thickness, such as chicken breasts, place the
smaller or thinner area of the food towards the
center of the dishwhere it will be heated last,
• Layer thin slices of meat on top of each other,
• When you cook or reheat whole fish, score the
skin - this prevents cracking,
• Do not let food or a container touch the top or sides
of the oven, This will prevent possible arcing,
Using aluminum foil
Metal containersshould not be used in a microwave
oven. There are, however, some exceptions. If you
have purchased foodwhich is prepackaged in an
aluminum foil container, refer to the instructions on
the package. When using aluminum foil containers,
cooking times may be longer because microwaves
will only penetrate the top of the food. Ifyou use
aluminum containers without package instructions,
follow these guidelines:
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