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Cooking guide
Microwave cooking tips
Amount of food
• The more food you prepare, the longer it
takes. A rule of thumb is that a double
amount of food requires almost double the
time. If one potato takes 4 minutes to
cook, you need about 7 minutes to cook
two potatoes.
• If you want to cook two meals or
containers of food at the same time, you
can do so with the Metal Rack. For
example, you can cook two frozen dinners
or reheat two plates of food by placing one
on the rack and one under the rack.
Starting temperature of food
• The lower the temperature of the food
being put into the microwave oven, the
longer it takes to cook. Food at room
temperature will be reheated 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 temperature than water in the
cooking process.
• The more dense the food, the longer it
takes to heat. “Very dense” food like meat
takes longer to reheat than lighter, more
porous food like sponge cakes.
Size and shape
• Smaller pieces of food will cook faster
than larger pieces and same-shaped
pieces of food cook more evenly than
irregularly shaped foods.
• With unevenly shaped foods, the thinner
parts will cook faster than the thicker
areas. Place the thinner parts of chicken
wings and legs in the center of the dish.
Stirring, turning foods
• Stirring and turning foods distributes
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
• Retain food moisture
All coverings that allow microwaves to pass
through are suitable.
Releasing pressure in foods
• Several foods (for example: baked
potatoes, sausages, egg yolks, and some
fruits) are tightly covered by a skin or mem-
brane. This can cause the food to burst
from steam building up in them
during cooking. To relieve the pressure and
to prevent bursting, prick these foods
before cooking with a fork, cocktail pick, or
toothpick.
Using standing time
• Always allow food to stand for a while
after cooking. Standing time after
defrosting, cooking, or reheating always
improves the result since the temperature
will then be evenly distributed throughout
the food.
• When cooking in a microwave oven,
food continues to cook even when the
microwave energy is turned off. Food is no
longer cooked by microwaves, but it is still
being cooked by the high heat left over
from the microwave oven.
• The length of the standing time depends
on the volume and density of the food.
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.
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