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Reference
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Reference
Guidelines for General Microwave Cooking:
• Cook the food for the shortest time possible. If necessary,
add cooking time until the food reaches the appropriate
temperature.
• The quantity, denseness, and temperature of food will all
determine the cooking time necessary. Check for doneness,
and if necessary cook or reheat for additional time.
• Foods high in fat and sugar cook faster than foods with
high water content.
• Foods similar in size and shape cook more evenly.
• When cooking large pieces of food, reduce the power
level to allow for more even cooking.
• Very moist foods cook more evenly than dryer foods. Foods
with low moisture content should be covered during cooking.
Allow the food to stand after cooking so that the heat can dis-
perse evenly.
• Stirring or turning foods during cooking will help to distrib-
ute the heat evenly throughout the food and will prevent
overcooking on the edges of the food. If possible, stir the food
before serving.