LG MAB845SV - Manual (Page 7)

HOW CHARACTERISTICS OF
FOOD AFFECT MICROWAVE
COOKING
Quantity:
The greater the volume of food, the longer it
takes to cook it. In general, cooking time is
increased by about 50 percent, when doubling a
recipe. Time is reduced by approximately 40
percent when cutting a recipe in half.
Density:
Light, porous foods such as cakes and breads
cook more quickly than heavy, dense food
such'as roasts, potatoes and casseroles.
Height:
Whether conventional or microwave cooking
methods are used, areas of food close to the
energy source may need to be turned or
shielded for even cooking.
Shape and Size:
For more even cooking results, choose food
pieces that are similar in size and shape.
Arrange small, thin pieces toward the center of
the dish and thicker pieces toward the outside of
the dish.
Sugar, Fat and Moisture:
Food with high sugar, fat and moisture content
cooks faster than food low in these elements.
SPECIAL TECHNIQUES IN
MICROWAVE COOKING
Browning:
Meat and poultry with high fat content that are
cooked 10-15 minutes or longer, will brown
lightly. Food that is cooked for a shorter period
of time, may be brushed with a browning agent
to achieve an appetizing color. The most
commonly used browning sauces are
Worcestershire sauce, soy sauce, barbecue
sauce and bouquet sauce.
Covering:
A cover traps heat and steam causing the food
to cook more quickly. You may either use a lid or
plastic wrap with a corner folded back, for
excess steam to escape. Waxed paper
effectively prevents food from spattering and
helps food to retain some heat. Sandwiches and
many other foods can be wrapped in paper
towels to prevent them from drying out.
Spacing:
Individual foods such as baked potatoes,
cupcakes, and hors d'oeuvres will heat more
evenly if placed in the oven an equal distance
apart, preferably in a circular pattern.
Stirring:
Stirring is an important microwaving technique.
Microwaved foods are stirred in order to blend
flavors and redistribute heat. Always stir from
the outside toward the inside, since the outside
of the food cooks first.
Turning over:
Larger size food such as roasts and whole
poultry should be turned, so that the top and
bottom will cook evenly. It is also a good idea to
turn chicken pieces and chops.
Arrangement:
Since microwaves cook from the outside-in, it
makes sense to place thicker portions of meat,
poultry and fish to the outer edge of the baking
dish. This way, thicker portions will receive the
most microwave energy and the food will cook
evenly.
Shielding:
Strips of aluminum foil, which reflect
microwaves, are sometimes placed over the
corners or edges of square and rectangular
shaped pans to prevent those portions from over
cooking. Keep foil at least one inch away from
the oven walls.
Testing for doneness:
Because food cooks so quickly in a microwave
oven, it is necessary to test for doneness
frequently. Most foods are removed from the
oven while still slightly undercooked, and finish
cooking during standing time.
The internal temperature of food will rise from
5
° F to 15 ° F during standing time.
Piercing:
To prevent bursting, food enclosed in a shell,
skin or membrane must be pierced prior to
cooking. Such foods include both the yolks and
whites of eggs, clams and oysters, and many
whole vegetables, such as potatoes and squash.
- 7 -
INTRODUCTION