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Individual foods, such as baked potatoes, cupcakes and
appetizers, will cook more evenly if placed in the oven equal
distances apart. When possible, arrange foods in a circular
pattern.
Covering
As with conventional cooking, moisture evaporates during
microwave cooking. Casserole lids or plastic wrap are used
for a tighter seal. When using plastic wrap, vent the plastic
wrap by folding back part of the plastic wrap from the edge
of the dish to allow steam to escape. Loosen or remove
plastic wrap as recipe directs for stand time. When removing
plastic wrap covers, as well as any glass lids, be careful to
remove them away from you to avoid steam bums. Various
degrees of moisture retention are also obtained by using
wax paper or paper towels. However, unless specified, a
recipe is cooked covered.
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Shielding
Thin areas of meat and poultry cook more quickly than meaty
portions. To prevent overcooking, these thin areas can be
Shielded with strips of aluminum foil. Wooden toothpicks may be
used to hold the foil in place.
Timing
A range in cooking time is given in each recipe. The time range
compensates for the uncontrollable differences in food shapes,
starting temperature and regional preferences. Always cook food
for the minimum cooking time given in a recipe and check for
doneness. If the food is undercooked, continue cooking. It is
easier to add time to an undercooked product. Once the food is
overcooked, nothing can be done.
Stirring
Stirring is usually necessary during microwave cooking. We
have noted when stirring is helpful, using the words once,
twice, frequently or occasionally to describe the amount of
_ Stirring necessary. Always bring the cooked outside edges
toward the center and the less cooked center portions
toward the outside of the dish.
Rearranging
Rearrange small items such as chicken pieces, shrimp,
hamburger patties or pork chops. Rearrange pieces from the
edge to the center and pieces from the center to the edge of
the dish.
Turning
it is not possible to stir some foods to redistribute the heat. At
times, microwave energy will concentrate in one area of a
food. To help insure even cooking, these foods need to be
tured. Tum over large foods, such as roasts or turkeys,
halfway through cooking.
Stand Time
Most foods will continue to cook by conduction after the
microwave oven is turned off. In meat cookery, the internal
temperature will rise 5°F to 15°F (3°C to 8°C), if allowed to
stand, tented with foil, for 10 to 15 minutes. Casseroles and
vegetables need a shorter amount of standing time, but this
standing time is necessary to allow foods to complete
cooking to the center without overcooking on the edges.
Testing for Doneness
The same tests for doneness used in conventional cooking may
be used for microwave cooking. Meat is done when fork-tender
or splits at fibers. Chicken is done when juices are clear yellow
and drumstick
moves freely. Fish is done when it flakes and is
opaque. Cake is done when a toothpick or cake tester is inserted
and comes out clean. Candy is done when it reaches the proper
temperature for each stage of crystallization.
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