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Some of the recipes, particularly those for
breads, cakes, and meats suggest that food be
removed from the oven when it is still slightly
undercooked. This is not a mistake. When
allowed to stand, the food will continue to cook
outside the oven, as the heat trapped within
the outer portions of the food gradually travels
inward. If the food is left in the oven until it is
cooked all the way through, the outer portions
will become overcooked. As you gain exper-
ience in using your microwave oven, you will
become increasingly skillful in estimating both
cooking and standing times for various foods.
How Characteristics of Foods
Affect Microwave Cooking
Quantity: The greater the volume of food,
the longer it takes to cook it. In general, cook-
ing time is increased by almost 50 percent
when doubling a recipe. Time is reduced by
approximately 40 percent when cutting a
recipe in half.
Density: Lrght, porous food such as cakes
and breads cook more quickly than heavy,
dense food such as roasts, potatoes, and cas-
seroles
Height: #Whether conventional or micro-
wave cooking methods are used, areas of food
close to the energy source may need to be
turned over or shielded for even cooking.
Shape and Size: For more even cooking
results, choose food pieces that are similar in
size and shape. Arrange small, thin pieces
toward the center of the dish and thicker
pieces toward the outside of the dish.
Sugar, Fat, and Salt: #Food with high sugar,
fat, and salt content cooks faster than food low
in these elements.
Special Techniques in
Microwave Cooking
Browning: Meat and poultry with high fat
content that are cooked 10 to 15 minutes or
longer, will brown lightly. Food that is cooked
for a shorter period of time may be brushed
with a browning agent to achieve an appealing
color. The most commonly used browning
sauces are Worcestershire sauce, soy sauce,
and barbecue sauce.
Covering: A cover traps heat and steam
causing the food to cook more quickly. You
may either use a lid or plastic wrap with a
corner folded back to vent the excess steam.
Recipes calling for covered microwavable cas-
seroles use the glass casserole covers to help
retain the steam; however, the covers can
become hot during cooking so handle care-
fully. Waxed paper effectively prevents food
from spattering in the oven and helps food
retain some heat. Sandwiches and many other
foods can be wrapped in paper towels to pre-
vent them from drying out.
Spacing: Individual foods such as baked
potatoes, cupcakes, and hors d’oeuvres will
cook more evenly if placed in the oven at least
an inch apart, preferably in a circular pattern.
Stirring: Stirring is an important microwav-
ing technique. Microwaved foods are stirred in
order to blend flavors and redistribute heat.
Always stir from the outside toward the inside,
since the outside of the food heats first.
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