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Cooking Guide
Food Characteristics
Microwave Recipe Preparation and Techniques
Microwaves penetrate the surface of the food to a depth of about two to three centimeters and then the heat is
gradually conducted in a random pattern. Some parts of food matter cook faster than others. Special
microwaving techniques are used to promote fast and even cooking. Some of these techniques are similar to
those used in conventional cooking, but because microwaves produce heat very quickly they are extremely
important. It's a must to be familiar with the following tips.
Size and Quantity
Small portions cook faster than large portions.
As you increase the quantity of food you put into the
microwave oven, you must also increase your
cooking time.The microwave oven has only the
same power regardless of quantity; thus the power
is divided between more items and so it takes longer
to cook.
As a general guide, if you double the quantity of
food suggested in the recipe, add half the time
suggested again.
Liquid Content
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Shape
Uniform sizes cook more evenly. To compensate for
irregular shapes, place thin pieces towards the
centre of the dish and thicker pieces towards the
outer edge of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to
them to be heated more quickly. Large amounts of
fat absorb microwave energy and meat next to these
areas may overcook.
Starting Temperature
Food which has been sitting at room temperature
takes less time to cook than refrigerated or frozen
food.
Density and Composition
Porous, airy foods (cakes and breads) take less time
to cook than heavy compact foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
Convection
Grill
Manual Combination
Auto Menu
Recipe Prompting
No symbol Microwave only
R
A
MC
G
C
Key to Symbols Used in Recipes
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for
two reasons. Firstly, to allow for the uncontrollable
differences in food shapes, starting temperatures
and personal preferences. Secondly, these allow for
the differences in electrical voltage input which
changes during peak load periods. Always
remember that it is easier to add time to
undercooked food. Once the food is overcooked,
nothing can be done. For each recipe, an
approximate cooking time is given.
Stirring
Stirring is often necessary during microwave
cooking. We have noted when stirring is helpful in
the recipes. Always bring the outside edges towards
the centre and the centre portions to the outside.
Rearranging or Turning
Some foods should be turned in the container during
cooking. For example, because of the different
thicknesses in the breast and back sections of
poultry, it is a good idea to turn poultry over once to
ensure more even cooking. Rearranging or turning
over uneven shaped food in the dish should be done
as suggested to ensure a satisfactory result.
Rearrange small items such as chicken pieces,
prawns, hamburger patties, steak or chops.
Rearrange pieces from the centre to the edge of the
dish.
Cooking in Layers
Cooking in layers is not always successful as it
takes twice as long to cook as a single layer and
cooking may be uneven.You can successfully reheat
two dinner plates of food at one time but remember
to increase the reheating time and use a microwave
warming rack.
Piercing of Foods
Pierce the skin or membrane of foods when cooked
whole in the microwave oven.This allows steam to
escape. If the skin has not been pierced, food may
burst.
Cured Meats
Cured meats may overcook in some areas due to
the high concentration of salts used in the curing
process. So take care when cooking different brands
of bacon as cooking times may vary slightly.