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23
Food characteristics &
Microwave
cooking
Stirring
Stirring
is
one
of the
most
important
of all
microwaving techniques.
In conventional
cooking,
food is stirred for the purpose of
blending.
Microwaved
food, however,
is stirred in order
to
spread
and redistribute heat.
Always
stir from the outside towards the
centre
as
the outside
of the food heats first.
Turning
over
Large,
tall foods such
as
roasts
and whole chickens should be turned
so
that the
top
and
bottom will cook
evenly.
It is also
a
good
idea
to turn cut
up chicken and
chops.
Placing
thicker
portions facing
outwards
Since microwaves
are
attracted
to
the outside
portion
of
food,
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 aluminium foil
(which
block
microwaves)
can
be
placed
over
the
corners or
edges
of square and
rectangular
foods
to
prevent
those
portions
from
overcooking.
Never
use
too
much foil and make
sure
the foil is secured
to
the dish
or
it may
cause
'arcing'
in the
oven.
Elevating
Thick
or
dense foods
can
be elevated
so
that microwaves
can
be absorbed
by
the underside
and
centre
of the foods.
Piercing
Foods enclosed in
a
shell,
skin
or
membrane
are
likely
to
burst in the
oven
unless
they
are
pierced prior
to
cooking.
Such foods include
yolks
and whites of eggs, clams and
oysters
and whole
vegetables
and fruits.
Testing
if cooked
Food cooks
so
quickly
in
a
microwave
oven,
it is necessary
to test
it
frequently.
Some foods
are
left in the microwave until
completely
cooked,
but
most
foods,
including
meats
and
poultry,
are
removed from the
oven
while still
slightly
undercooked and allowed
to
finish
cooking during standing
time. The internal
temperature
of foods will rise between 50F
(30C)
and 150F
(80C) during standing
time.
Standing
time
Foods
are
often allowed
to
stand for
3
to
10
minutes after
being
removed from the
microwave
oven.
Usually
the foods
are
covered
during standing
time
to
retain heat unless
they
are
supposed
to
be
dry
in
texture
(some
cakes and
biscuits,
for
example). Standing
allows foods
to
finish
cooking
and also
helps
flavour blend and
develop.
To Clean Your Oven
1.
Keep
the inside of the
oven
clean
Food
spatters
or
spilled liquids
stick
to
oven
walls and between seal and door
surface. It is best
to
wipe
up
spillovers
with
a
damp
cloth
right
away. Crumbs and
spillovers
will absorb microwave energy and
lengthen cooking
times. Use
a
damp
cloth
to
wipe
out
crumbs that fall between the door and the frame. It is
important
to
keep
this
area
clean
to
assure a
tight
seal. Remove greasy
spatters
with
a
soapy cloth
then rinse and
dry.
Do
not
use
harsh
detergent
or
abrasive cleaners. The
glass
tray
can
be washed
by
hand
or
in the dishwasher.
2.
Keep
the outside of the
oven
clean
Clean the outside of your
oven
with soap and
water
then with clean
water
and
dry
with
a
soft cloth
or
paper towel. To
prevent
damage
to
the
operating
parts
inside the
oven,
the
water
should
not
be allowed
to
seep into the ventilation
openings.
To clean
control
panel,
open the door
to
prevent
oven
from
accidentally starting,
and
wipe
a
damp
cloth followed
immediately by
a
dry
cloth. Press STOP after
cleaning.
3.
If
steam
accumulates inside
or
around the outside of the
oven
door,
wipe
the
panels
with
a
soft cloth. This may
occur
when the microwave
oven
is
operated
under
high
humidity
conditions and in
no
way indicates
a
malfunction of the unit.
4.
The door and door seals should be
kept
clean. Use
only
warm,
soapy
water,
rinse
then
dry thoroughly.
DO NOT USE ABRASIVE
MATERIALS,
SUCH AS CLEANING POWDERS OR
STEEL AND PLASTIC PADS.
Metal
parts
will be easier
to
maintain if
wiped frequently
with
a
damp
cloth.
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