Microwave Cooking Techniques

 COVERING

As with conventional cooking, moisture evaporates during microwaving. Recipes indicate whether a covering is needed. Casseroles with their own lid can be used, or dishes can be covered with cling film. It is not necessary to pierce cling film. 

BROWNING 

Meat and poultry which cooks for longer than 15 minutes will start to brown in the microwave. However, the appearance of foods can be enhanced by using microwave seasonings, sauces that are painted onto meat, or by using brown sugar and wholemeal flour in pastries and cakes.

 ARRANGING 

Individual foods such as chicken portions, chops, etc., should be placed in a dish with the meatier or thicker parts towards the outside of the dish. The narrow or thinner parts require less cooking, so they are put towards the center. 

SPACING 

Individual foods such as jacket potatoes will heat more evenly if placed in the oven an equal distance apart. When placing small items in a baking dish, arrange them around the outside not lined up next to each other. Never stack foods on top of each other.

STANDING TIME 

Most foods continue to cook by conduction after the microwave has been turned off. Meat and poultry require a minimum of 15 minutes of stand time. For a more accurate guide allow 5 minutes per 450g ( 1 lb. ) of meat. Stand times are OUTSIDE of the microwave oven. Wrap joints of meat and poultry in foil, shiny side in.

SHIELDING 

Small pieces of foil are used to shield thin areas of food to prevent them from overcooking. Always hold the foil in place with pieces of wooden cocktail sticks.

PIERCING 

The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced, or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages, etc., will all need piercing.

TIMING 

Timings for recipes are approximate, they can vary depending on the initial temperature of the food, the size of the dish used, the ingredients themselves, and personal preferences. Always check the food during cooking. Undercook rather than overcook as time can always be added on.

 STIRRING AND TURNING 

Some foods require stirring during heating. Always bring the cooked outside edges towards the center. It is not possible to stir some foods to redistribute the heat, so these items have to be turned or rearranged. Large pieces of meat and turkeys usually need turning after half of the cooking time.

 

Also Read: Microwave Cookin Containers