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:OOKING GUIDE
COOKINGPRINCIPLESAND TECHNIQUES
The advantages of microwave Reheating: Cooked food reheats
cooking are speed and efficiency, extremely well by using a low level
For warming, heating, and of microwave energy. Place denser
defrosting, nothing compares. Here foods near the outer edge of the
are a few tips that will make dish when reheating.
microwaving easier and more Covering:Most foods will cook and
enjoyable, reheat better when covered. Pierce
Microwave Cooking Principles plasticwrap to vent steam.
Because microwave cooking Stirring: Stir foods to help cook/
requires only one-quarter to one- reheat more quickly and evenly.
third the time of conventional Turning Over:To promote even
cooking, cooking principles cooking, turn larger solid items
become even more important, such as roasts or baked potatoes
over halfway through the cooking
Quantity time.
In microwave cooking, the cooking Shielding: Use small, smooth strips
time is dependent on the amount of of aluminum foil to prevent
food in the oven. If you double the corners, thin or bony areas from
recipe, plan on doubling the overcooking.
cooking time. Standing Time: Foods continue
Density cooking even after removal from
Dense foods, such as potatoes, the oven. Standing time is
necessary to allow foods to
need more cooking time, as they
take longer for microwave energy complete cookingdefrosting.
to penetrate and for the heat tobe Converting Recipes
conducted through them. Microwave recipes will likely call for
Shape and Size less liquid and cooking time.
Cut food into uniform shapes and Microwave Thermometers
sizesfor even cooking in the Amicrowave-safethermometercan
microwave. When cooking irregular be used to achieve the best results.
shapes (suchas chicken pieces), Insert the thermometer carefully
place the thicker parts to the outer and properly into the food.
edge of the dish.
Moisture, Sugar and Fat The guide belowgives suggested
Food high in moisture, sugar or fat thermometerreadingsformeatand
cook faster. Add a minimum of poultry. Keep in mind that standing
liquid to moisten foods. Excessive time is essential for most food to
amounts of water slow cooking, reach its proper temperature.
Internal temperatures should be
measured after 5-10 minutes of
Starting Temperature
Frozen or refrigerated foods take standing time.
longer to microwave than food at
room temperature. Guideto InternalTemperatures
Delicate Ingredients 145°F(63°C). Rarebeef
Delicate foods such as eggs, 150°F(66°C). Vegetables,hotdrinks,
cheese,mayonnaise, etc., cook very soups,casseroles
quickly, andshould bewatched 160°F(71°C). Mediumbeef,lamb,
carefully, veal,pork
Microwave Cooking Techniques 170oF(77oC).Well-donebeef, lamb,
Arranging:Arrange food in a pork
circular pattern, with denser,thicker 170°F(77°C). Wholefish
items at the edge of the dish. 185°F(85°C). Well-done,
Piercing: Pierce the membrane of poultry piecesor
foods such as eggs, oysters, snails, roastedbird
sausages, livers, clams and whole
vegetables, so they do not burst.
Pierce poucheswhen using cook-in-
the-bag food items.
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