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Turning Over: Larger sized food such as
Piercing:
To prevent bursting, food
roasts and whole poultry should be turned over
enclosed in a shell, skin or membrane must be
so that the top and bottom will cook evenly. It is
pierced prior to cooking. Such foods include
also a good idea to turn over chicken pieces
both the yolks and whites of eggs, hot dogs,
and chops.
clams, oysters, and many whole vegetables,
such as potatoes and squash.
Arrangement: Since dense foods cook
more slowly in the microwave, it makes sense
to place thicker portions of meat, poultry, fish
and vegetables to the outer edge of the baking
dish. This way, thicker portions will receive the
most microwave energy and the food will cook
evenly. Also, arrange food in a single layer
rather than stacking to permit more even
cooking.
Shielding: Strips of aluminum foil, which
block microwaves, are sometimes placed over
the corners or edges of square and rectangu-
lar shaped pans to prevent those portions from
overcooking. Irregular food shapes such as
poultry legs and wings tips can be shielded
with foil to keep them from overcooking. Keep
foil at least one inch away from the oven walls.
Testing for Doneness: Because foods
cook so quickly in a microwave oven, it is
necessary to test for doneness frequently.
Check recipes for specific visual doneness
information.
Standing Time: Food is often allowed to
stand for 2 to 10 minutes after being removed
from the microwave oven. Usually the food is
covered during standing time to retain heat.
Most foods are removed from the oven while
still slightly undercooked, and finish cooking
during standing time. The internal temperature
of food will rise about 10’ during standing time.