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Cooking Techniques
(continued)
Turning
It is not possible to stir some foods to distribute the heat evenly.
At times, microwave energy will concentrate in one area of
the food. To help ensure even cooking, these foods need to
be turned. Turn over large foods, such as roasts or turkeys,
halfway through cooking.
Stand Time
Most foods will continue to cook by conduction after the
microwave oven is turned off. In meat cookery, the internal
temperature will rise 5°F to 15°F (3°C to 8°C), if allowed to
stand, tented with foil, for 10 to 15 minutes. Casseroles and
vegetables need a shorter amount of standing time, but this
standing time is necessary to allow foods to complete cooking
to the center without overcooking on the edges.
Test for Doneness
The same tests for doneness used in conventional cooking
may be used for microwave cooking. Meat is done when fork-
tender or splits at fibers. Chicken is done when juices are clear
yellow and drumstick moves freely. Fish is done when it flakes
and is opaque. Cake is done when a toothpick or cake tester is
inserted and comes out clean.
ABOUT FOOD SAFETY AND COOKING
TEMPERATURE
Check foods to see that they are cooked to the United States
Department of Agriculture's recommended temperatures.
TEMP FOOD
160°F (72°C) Fish,
Seafood,
Ground beef, veal, and lamb
fresh pork (medium)
egg dishes
beef, veal, lamb (roasts, steaks chops)
medium.
165°F (74°C) leftovers
ready to reheat refrigerated deli and carryout
"fresh food" ground chicken or turkey.
170°F (77°C) beef, veal, lamb (roasts, steaks, chops) well
done
fresh pork (roasts, steaks, chops) well done
white meat or poultry.
180°F (83°C) dark meat or poultry
To test for doneness, insert a meat thermometer in a thick
or dense area away from fat or bone. NEVER leave the
thermometer in the food during cooking, unless it is approved
for microwave oven use.
Covering
As with conventional cooking, moisture evaporates during
microwave cooking. Casserole lids or plastic wrap are used
for a tighter seal. When using plastic wrap, vent the plastic
wrap by folding back part of the plastic wrap from the edge of
the dish to allow steam to escape. Loosen or remove plastic
wrap as recipe directs for stand time. When removing plastic
wrap covers, as well as any glass lids, be careful to remove
them away from you to avoid steam burns. Various degrees
of moisture retention are also obtained by using wax paper or
paper towels.
Shielding
Thin areas of meat and poultry cook more quickly than meaty
portions. To prevent overcooking, these thin areas can be
shielded with strips of aluminum foil. Wooden toothpicks may
be used to hold the foil in place.
CAUTION is to be exercised when using foil. Arcing can
occur if foil is too close to oven wall or door and damage to
your oven will result.
Cooking time
A range of cooking time is given in each recipe. The time range
compensates for the uncontrollable differences in food shapes,
starting temperature, and regional preferences. Always cook
food for the minimum cooking time given in a recipe and check
for doneness. If the food is undercooked, continue cooking. It is
easier to add time to an undercooked product. Once the food is
overcooked, nothing can be done.
Stirring
Stirring is usually necessary during microwave cooking. Always
bring the cooked outside edges toward the center and the less
cooked center portions toward the outside of the dish.
Rearranging
Rearrange small items such as chicken pieces, shrimp,
hamburger patties, or pork chops. Rearrange pieces from the
edge to the center and pieces from the center to the edge of
the dish.
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