Filter
Top Products
25
COOKING GUIDE
COOKING GUIDE
COOKING PRINCIPLES AND TECHNIQUES
The advantages of microwave
cooking are speed and efficiency.
For warming, heating, and
defrosting, nothing compares. Here
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, cooking principles
become even more important.
Quantity
In microwave cooking, the cooking
time is dependent on the amount of
food in the oven. If you double the
recipe, plan on doubling the
cooking time.
Density
Dense foods, such as potatoes,
need more cooking time, as they
take longer for microwave energy
to penetrate and for the heat to be
conducted through them.
Shape and Size
Cut food into uniform shapes and
sizes for even cooking in the
microwave. When cooking irregular
shapes (such as chicken pieces),
place the thicker parts to the outer
edge of the dish.
Moisture, Sugar and Fat
Food high in moisture, sugar or fat
cook faster. Add a minimum of
liquid to moisten foods. Excessive
amounts of water slow cooking.
Starting Temperature
Frozen or refrigerated foods take
longer to microwave than food at
room temperature.
Delicate Ingredients
Delicate foods such as eggs,
cheese, mayonnaise, etc., cook very
quickly, and should be watched
carefully.
Microwave Cooking Techniques
Arranging:
Arrange food in a
circular pattern, with denser, thicker
items at the edge of the dish.
Piercing:
Pierce the membrane of
foods such as eggs, oysters, snails,
sausages, livers, clams and whole
vegetables, so they do not burst.
Pierce pouches when using cook-in-
the-bag food items.
Reheating:
Cooked food reheats
extremely well by using a low level
of microwave energy. Place denser
foods near the outer edge of the
dish when reheating.
Covering:
Most foods will cook and
reheat better when covered. Pierce
plastic wrap to vent steam.
Stirring:
Stir foods to help cook/
reheat more quickly and evenly.
Turning Over:
To promote even
cooking, turn larger solid items
such as roasts or baked potatoes
over halfway through the cooking
time.
Shielding:
Use small, smooth strips
of aluminum foil to prevent corners
and thin or bony areas from
overcooking.
Standing Time:
Foods continue
cooking even after removal from
the oven. Standing time is
necessary to allow foods to
complete cooking/defrosting.
Converting Recipes
Microwave recipes will likely call for
less liquid and cooking time.
Microwave Thermometers
A microwave-safe thermometer can
be used to achieve the best results.
Insert the thermometer carefully
and properly into the food.
The guide below gives suggested
thermometer readings for meat and
poultry. Keep in mind that standing
time is essential for most food to
reach its proper temperature.
Internal temperatures should be
measured after 5-10 minutes of
standing time.
Guide to Internal Temperatures
145
°
F (63
°
C) . Rare beef
150
°
F (66
°
C) . Vegetables, hot drinks,
soups, casseroles
160
°
F (71
°
C) . Medium beef, lamb,
veal, pork
170
°
F (77
°
C) . Well-done beef, lamb,
pork
170
°
F (77
°
C) . Whole fish
185
°
F (85
°
C) . Well-done,
poultry pieces or
roasted bird