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Cooklng Guide
Contlnued
Coverlng:
A cover
traps heat and
steam
causing the food to code more quickly. You may
either use a lid or plastic wrap with a corner
folded back to vent the excess steam. Recipes
calling for covered microwavable
casseroles
use
the glass casserole covers to help retain the
steam; however, the covers can become hot
during cooking so handle carefully. Wax paper
eff edively
prevents food from spattering in the
oven and helps food retain some heat. Sand-
wiches and many other foods can be wrapped in
paper towels to prevent them from drying out.
Spacing:
Individual focds such as baked
potatoes, cupcakes,
and hors d'oeuvres will cook
more evenly if placed in the oven at least an inch
apart, preferably
in a circular pattern.
Stlrrlng:
Stirring is an important microwaving
technique.
Microwaved
foods
are
stirred in order
to blend flavors and redistrbute
heat. Always stir
from the outside toward the inside, since the
outside of the food heats first.
Turnlng Over:
Larger sized food such as
roasts and whole poultry should be turned over
so that the top and bottom will cook evenly. It is
also a good idea to turn over chicken pieces and
chops.
Arrangement: Since dense foods cook more
slowly in the microwave,
it makes sense to place
thicker portions of meat, poultry, fish
and veg-
etables to the outer edge of the baking dish. This
way, thicker portions will receive the most
microwave
energy and the food will cook evenly.
Also, arrange food in a single layer, rather than
stacking,
to permit more even cooking.
Shleldlng: Strips of aluminum foil, which
block
microwaves,
are sometimes
placed over the
corners or edges of square and rectangular
shaped pans to prevent those portions from
overcooking.
Irregular food shapes such as
poultry legs and wings tips can be shiefded with
foil to keep them from overcooking.
Keep foil at
least one inch from the oven walls.
Plerclng:
To
prevent bursting,
food encbsed
in
a shell, skin or membrane
must be pierced prior
to cooking. Such foods include both the yolks and
whites of eggs, hot dogs, clams, oysters, and
many whole vegetables,
such as potatoes and
squash.
Testing for Doneness:
Because foods cook
so quickly in a microwave oven, it is necessary to
test for doneness frequently.
Check recipes for
specific information.
Standlng Time:
Food is often allowed to stand
for 2 to 10 minutes
after
being removed from the
microwave
oven. Usually the food is covered
during standing time to retain heat. Most foods
are removed from the oven while still slightly
undercooked,
and finish cooking during standing
time. The internal temperature
of food will rise
about 10" during standing time.
5. Mfcrowave-safe utensils
Never use metal or metal-trimmed
utensils in
your microwave oven. Microwaves
cannot
penetrate metal. They will bounce off any metal
object in the oven and cause 'arcing.'
which
resembles lightning. Most heat-resistant,
nonme-
tallic cooking utensils are safe for use in your
microwave oven. However, some may contain
materials that render them unsuitable for micro-
wave cooking. lf you have any doubts about a
particular utensil, there's a simple way to find out
if it can be used in your microwave
oven.
Testing Utensils for Mlcrowave Use:
Place
the utensil in question next to a glass measure
filled with water in the microwave oven. Cook
1 minute at HIGH power. lf the water is warm
and the utensil remains cool, the utensil is
microwavable.
However, if the utensil becomes
warm, microwaves
are being absorbed by the
utensil and it should not be used in the micro-
wave oven.
You probably have many items on hand in your
kitchen right now that can be used as cooking
equipment
in your microwave
oven. Read
through the following checklist.
1. Dlnner Plates:
Many kinds of tableware
are
microwavable.
This would include most brands of
oven-tempered
glass cookware.
Do not, however,
use delicate tumblers, wine glasses, etc. in the
oven, as they may possibly shatter.
2. Glassware:
Some glassware
that is heat-
resistant is microwavable.
This would include all
brands of oven-tempered
glass cookware.
Do
not, however, use delicate tumblers, wine
glasses, etc. in the oven, as they may possibly
shatter.
3. Paper:
Paper plates and containers
without
wax coating are convenient
and safe to use in
your microwave oven for short cooking times.
Paper towels are
also
very useful for absorbing
moisture and grease. In general, use white paper,
as some dyes may separate.
4. Plastic Storage Contalners: These
can be
used to hold foods that are to be quickly re-
heated. However, they should not be used to
heat foods that will need considerable
time in the
oven, as hot foods will eventually
warp or melt
the containers.
5. Cooklng Bags:
Cooking bags are
microwavable.
Make sure to make a slit in the
bag so that steam can escape. Substitute string
or microwavable
closure for metal twist ties.
6. Plastic Mlcrowave Cookware:
A variety of
cookware is available.
Certain speciafty items
such as plastic ring molds, muffin pans, etc. are
convenient.
Check the manufacturer's
instruc-
tions.
7. Pottery, Stoneware, and Ceramic:
Containers
made of these materials are usually
fine for use in your microwave
oven. They should
be checked by using the dish test.
36
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