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Microwave cooking advice
Microwave cooking advice
Microwave cooking
To cook/defrost food in a microwave oven, the microwave energy must be able to
pass through the container to penetrate the food. Therefore it is important to
choose suitable cookware.
Round/oval dishes are preferable to square/oblong ones as the food in the corners
tends to overcook.
It is important to turn, rearrange or stir food to ensure even heating.
Standing time is necessary after cooking as it enables the heat to disperse equally
throughout the food.
Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care
should be taken as overheating can lead to fire.
Density
Food density will affect the amount of cooking time needed. Light porous foods, such as
cakes or bread, cook more quickly than heavy, dense foods, such as roasts and casseroles.
Quantity
The cooking time must be increased as the amount of food placed in the oven increases.
E.g. four potatoes will take longer to cook than two.
Size
Small foods and small pieces cook faster than large ones, as microwaves can penetrate from
all sides to the centre. For even cooking make all the pieces the same size.
Shape
Foods which are irregular in shape, such as chicken breasts or drumsticks, take longer to cook
in the thicker parts. Round shapes cook more evenly than square shapes when microwave
cooking.
Temperature The initial temperature of food affects the amount of cooking time needed. Chilled foods will
of food
take longer to cook than food at room temperature. Cut into foods with fillings, e.g. jam
doughnuts, to release heat or steam.
Arrange
Cover
Pierce
Stir, turn and For even cooking it is essential to stir, turn and rearrange food during cooking. Always stir and
rearrange
Stand
Shield
Place the thickest parts of food towards the outside of the dish. E.g. Chicken drumsticks.
Use vented microwave cling film or a suitable lid.
Foods with a shell, skin or membrane must be pierced in several places before cooking or
reheating as steam will build up and may cause food to explode, e.g. Potatoes, Fish, Chicken,
Sausages.
I I m m p p o o r r t t a a n n t t : : Eggs should not be heated using microwave power as they may explode, even
after cooking has ended, e.g. poached, hard boiled.
rearrange from the outside towards the centre.
Standing time is necessary after cooking to enable the heat to disperse equally throughout
the food.
Some areas of food being defrosted may become warm. Warm areas can be shielded with
small pieces of foil, which reflect microwaves, e.g. legs and wings on a chicken.
Food characteristics
Cooking techniques
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