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SHIELDING
z Shield food with narrow strips of aluminum foil to prevent overcooking.
z Areas that need shielding include poultry wing tips, the ends of poultry legs, and corners of square baking
dishes.
z Use only small amounts of aluminum foil, as larger amounts may damage your microwave.
TURNING
z Turn foods over midway through cooking to expose all parts to microwave energy.
z This is especially important when cooking large foods such as roasts.
STANDING
z Foods cooked in a microwave build up internal heat and continue to cook for a few minutes after heating stops.
z Let foods stand to complete cooking, especially for foods such as cakes and whole vegetables.
z Roasts need this time to complete cooking in the center without overcooking the outer areas.
z All liquids, such as soup or hot chocolate, should be shaken or stirred when cooking is complete.
z When heating baby food, stir well after removing from microwave and test temperature before serving.
ADDING MOISTURE
z Microwave energy is attracted to water molecules.
z Food that is uneven in moisture content should be covered or allowed to stand so that the heat disperses evenly.
z Add a small amount of water to dry food to help it cook.
COOKING TECHNI
UES
continued
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