A-8
HELPFUL MICROWAVE COOKING TIPS
1. THE ARRANGEMENT
Arrange foods carefully. Place thickest areas towards the outside of the dish.
2. TURNING
Foods such as poultry and joints of meat should be turned over after half the cooking time.
3. COVERING
Cover foods in the microwave if you would normally cover
the food in your ordinary oven, or to retain moisture. Cover
foods such as vegetables and casseroles when reheating.
Use the following to cover foods:
4. PIERCING
Pierce potatoes, eggs, tomatoes or any foods with a skin or
membrane to allow steam to escape.
5. SHIELDING
This process redirects the heat to other areas of the product, reducing the risk of cooking when defrosting.
Small pieces of foil are placed on parts of the meat that are thin and likely to cook. It is important to
ensure that the foil pieces are only big enough for that particular section of meat.
The foil must be a flat, single layer whose edges do not touch as this
can cause arcing while the Microwave oven is operating.
6. STANDING TIME
Standing time is important. After cooking or defrosting ensure adequate standing time. This allows the
food to continue cooking or heating. Refer to cooking guides for each menu or according to manufacturers
instructions.
7. STIRRING
Stir foods starting from the outside working inwards once or twice during cooking if
possible to distribute the heat evenly.
E.g. Casseroles and sauces.
8. SIZE
Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller than 5 cm so
microwaves can penetrate to the centre from all sides.
For even cooking, make all the pieces the same size.
9. DENSITY
The depth to which microwaves penetrate food varies depending on the foods density. Porous foods like
minced beef or mashed potato heat faster than dense foods like steak or whole potatoes.
10. FAT AND BONE
Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking. Large fatty areas or excess
drippings in the dish attract energy away from meat, and slows cooking. Centre bones do not affect
cooking, but bones on the side of meat conducts heat to the areas next to it.
11. STARTING TEMPERATURE
Frozen or refrigerated foods take longer to heat than food at room temperature. Cooking times in this
book are based on standard storage temperature. Since room, refrigerator and freezer temperature differ,
check the cooking results at the minimum time.
12. QUANTITY
Microwave cooking times are directly related to the amount of food in the oven. Because energy is
absorbed by the food itself, one potato or a single piece of chicken cooks rapidly. When the energy is
divided among several items, cooking takes more time.
13. CONDENSATION
Condensation is a normal part of microwave cooking. The humidity and moisture in food will
influence the amount of condensation in the oven. Generally, covered foods will not cause as
much condensation as uncovered foods. Ensure that the ventilation openings are not blocked.
14. GENERAL
Your microwave oven is capable of heating food and beverages very quickly, therefore it is important that
you select appropriate cooking times and power levels for that particular food and quantity. If you are
unsure of the time and power required, begin with low cooking times and power levels until the food has
heated evenly and sufficiently throughout.
LID PLASTIC WRAP PAPER TOWEL
TOMATO EGG
FISH CHICKEN
R-28A0(B).indd 8R-28A0(B).indd 8 2023/02/07 10:46:262023/02/07 10:46:26
To Next Page
Loading...
