MICROWAVE BASICS

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MICROWAVE TECHNIQUES
MICROWAVE COOKING AND HEATING

What would we do without our microwaves? Not only do they save on cooking time, they save on cleanup time because there are fewer dishes to wash. Be sure to follow the manufacturer's operating instructions for your microwave and information on microwavable utensils. Plus, here are some basics to keep in mind.

STARTING FOOD TEMPERATURE: The colder the food, the longer the cooking time. Foods tested for this book were taken from their normal storage areas - freezer, refrigerator or cupboard shelf.

FOOD VOLUME: Increase the cooking time if you increase the amount of food.

FOOD DENSITY: Porous foods, such as breads and cakes, cook quickly. Dense foods, such as roasts and potatoes, need longer cooking.

SIZES: Because small pieces of food cook faster than large ones, keep pieces about the same size so they'll cook more evenly.

SHAPES: Round of doughnut-shaped foods or foods in round or ring-shaped containers cook most evenly. Watch foods with uneven shapes more closely during cooking.

MOISTURE, SUGAR, FAT: Foods containing these ingredients cook or heat quickly.

STANDING TIME: Allows foods to finish cooking or distribute heat more evenly.