Filter
Top Products
EN-27
4. Most vegetables should be slightly undercooked when preparing for later reheating in the microwave. Cool quickly
and store covered.
5. Microwaved vegetables retain their bright color, fl avor and nutrients.
Defrosting
1. See page EN-11 for Express Defrost directions.
2. Avoid over-defrosting. Foods should be removed from the microwave when they are still slightly icy in the center.
Allow foods to stand covered for 1 to 2 minutes to complete defrosting.
3. Select Power allows you to defrost food at the power level and speed you choose. Generally defrosting is done at
30% or lower. To use Select Power for defrosting, fi rst program time followed by pressing the Select Power pad
and the number pad for percentage of power level (for example, 3 represents 30% power). The microwave power
will pulse on and off to defrost frozen foods gently without heating.
Timing guide
Since different foods heat at different rates of speed, there are several infl uencing factors that should be taken into
consideration when heating foods with microwave energy.
1. The lower the initial temperature of a food, the longer it will take to heat in a microwave oven.
2. Since with a microwave oven you are heating with time rather than temperature, it is helpful to know the starting
temperatures of the foods. Foods held at room temperature will heat more quickly than refrigerated foods.
3. The different chemical makeups of foods affect the heating times. Highly salted foods heat faster than non-cured
items. Animal fats heat more quickly than lean parts of meat. Fats in a colloidal state heat faster than protein (egg
yolk cooks before the white).
4. The density of a food is determined by how compact the molecules are arranged within the food. A pound of
roast beef is denser than a pound of bread. Even though they weigh the same, the bread contains more air and is
therefore less dense. Denser foods require longer heating times.
5. The thicker the food, the longer the heating time. If two foods have the same density, the thinner food will heat
before the thicker one.
6. The shape of the food also affects the heating time. Low round foods that are depressed in the center heat faster
than highly mounded scooped foods. This has to do again with the density. The denser the mass to be heated,
the longer the heating time.
7. The more food placed in the oven cavity at one time, the longer the heating time. This is because there is a constant
level of energy coming out of the magnetron tube during the heating process. If there are several food items in
the oven, they will each absorb some of the energy thus making the total heating time longer. The time required
for heating is not directly proportional to the increased amount of food. The heating time should be increased by
about 80% for each additional like food item.