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Food Characteristics
Bone and Fat
Both bone and fat affect cooking. Bones
may cause irregular cooking. Meat next to
the tips of bones may overcook while meat
positioned under a large bone, such as a
ham bone, may be undercooked. Large
amounts of fat absorb microwave energy and the meat next to
these areas may overcook.
Density
Porous, airy foods such as breads, cakes
or rolls take less time to cook than heavy,
dense foods such as potatoes and roasts.
When reheating donuts or other foods with
different centers be very careful. Certain
foods have centers made with sugar, water,
or fat and these centers attract microwaves
(For example, jelly donuts). When a jelly
donut is heated, the jelly can become extremely hot while the
exterior remains warm to the touch. This could result in a burn
if the food is not allowed to cool properly in the center.
Quantity
Two potatoes take longer to cook than one potato.
As the quantity of the food decreases so does the
cooking time. Overcooking will cause the moisture
content in the food to decrease and a fire could
result. Never leave microwave unattended while in
use.
Shape
Uniform sizes heat more evenly. The thin
end of a drumstick will cook more quickly
than the meaty end. To compensate for
irregular shapes, place thin parts toward
the center of the dish and thick pieces
toward the edge.
Size
Thin pieces cook more quickly than thick
pieces.
Starting Temperature
Foods that are at room temperature take less time to
cook than if they are chilled, refrigerated, or frozen.
Cooking Techniques
Piercing
Foods with skins or membranes must
be pierced scored or have a strip of
skin peeled before cooking to allow
steam to escape. Pierce clams, oysters,
chicken livers, whole potatoes and
whole vegetables. Whole apples or new
potatoes should have a 1-inch strip of
skin peeled before cooking. Score sausages and frankfurters.
Do not Cook/Reheat whole eggs with or without the shell.
Steam build up in whole eggs may cause them to explode, and
possibly damage the oven or cause injury. Reheating SLICED
hard-boiled eggs and cooking SCRAMBLED eggs is safe.
Browning
Foods will not have the same brown
appearance as conventionally cooked
foods or those foods which are cooked
utilizing a browning feature. Meats and
poultry may be coated with browning
sauce, Worcestershire sauce, barbecue
sauce or shake-on browning sauce. To use, combine browning
sauce with melted butter or margarine and brush on before
cooking. For quick breads or muffins, brown sugar can be used
in the recipe in place of granulated sugar, or the surface can be
sprinkled with dark spices before baking.
Spacing
Individual foods, such as baked potatoes,
cupcakes and appetizers, will cook more
evenly if placed in the oven equal distances
apart. When possible, arrange foods in a
circular pattern.
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