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Cooking Techniques
Your microwave makes cooking easier than conventional cooking, provided you
keep these considerations in mind:
Stirring
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly.
Food at the outside of the dish absorbs more energy and heats more quickly, so stir
from the outside to the center. The oven will turn off when you open the door to stir
your food.
Arrangement
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker,
meatier parts toward the
outside of the turntable where they receive more microwave energy. To prevent
overcooking, place delicate areas, such as asparagus tips, toward the center of the
turntable.
Shielding
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that
need shielding include poultry wing-tips, the ends of poultry legs, and corners of
square baking dishes. Use only small amounts of aluminum foil. Larger amounts can
damage your oven.
Turning
Turn foods over midway through cooking to expose all parts to microwave energy.
This is especially important with large foods such as roasts.
Standing
Foods cooked in the microwave build up internal heat and continue to cook for a
few minutes after heating stops. Let foods stand to complete cooking, especially
foods such as cakes and whole vegetables. Roasts need this time to complete
cooking in the center without overcooking the outer areas. All liquids, such as soup
or hot chocolate, should be shaken or stirred when cooking is complete. Let liquids
stand a moment before serving. When heating baby food, stir well at removal and
test the temperature before serving.
Adding moisture
Microwave energy is attracted to water molecules. Food that is uneven in moisture
content should be covered or allowed to stand so that the heat disperse evenly. Add
a small amount of water to dry food to help it cook.
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