Microwave & Food Characteristics

 STARTING TEMPERATURE 

Generally, food that is cold takes longer to heat up than food that is warm. It is more efficient to heat up food at room temperature than food from the refrigerator. 

FAT 

Large amounts of fat absorb microwave energy and can cause the meat next to them to overcook. Fat can be shielded with foil and held in place with pieces of wooden cocktail sticks. 

DISH SIZE 

This will affect the cooking times of food as the same mixture placed in a larger flatter dish will cook faster than that placed in a smaller deeper dish. Follow the dish sizes given in the recipes. 

DENSITY 

Porous airy foods take less time to heat than dense heavy foods.

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COMPOSITION

Foods that have high fat, and sugar content reheat very quickly, often the fillings of items with a lot of sugar in can seem hotter than the case, e.g., mince pies. Take care when biting into them, the pastry may seem cool, but the filling can be very hot. Do not overheat foods with high fat and sugar content, particularly mince pies and Christmas puddings.

QUALITY 

As microwave cooking is so quick only the best quality cuts of meat are suitable for roasting. The other cuts can be microwaved successfully as pot roasts, braised meats, stews, and casseroles

MOISTURE 

Some foods such as vegetables require extra water to be added to them. The amount is given in the appropriate chapters. This extra water helps create steam to cook the food.

QUANTITY 

Small portions cook faster than large ones, always try to pick even-sized items if they are to be cooked together.

SHAPE 

Uniform shapes and sizes heat more evenly. Food cooked in round containers heats more evenly than food cooked in square dishes.

 BONE 

The bone may cause uneven heating, and bone tips on items such as crown roasts and ribs should be shielded to prevent overcooking.

SIZE 

Smmore all pieces heat quicker than large pieces.

 Also Read: Microwave Cooking Techniques