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Microwave Recipe Preparation and Techniques
Microwaves penetrate the surface of the food to a
depth of about two to three centimetres and then the
heat is gradually conducted in a random pattern.
Some parts of food matter cook faster than others.
Special microwave techniques are used to promote
Food Characteristics
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 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 the 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 compacted foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
fast and even cooking. Some of these techniques are
similar to those used in conventional cooking, but
because microwaves produce heat very quickly the
following techniques are extremely important. It’s a
must for you to be familiar with the following tips.
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for
two reasons. First, 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 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.
Cooking Guide