microwave cooking terms & techniques

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Microwave
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Arranging: So that foods will cook more evenly, arrange them in round dishes so that the thick parts are toward the outside. Covering: To ensure that foods reach a safe temperature throughout, use a lid or plastic wrap to cover vegetables, moist foods, and casseroles. Cover foods to be "roasted" with wax paper. And use paper towels to absorb moisture or preserve a dry texture. Rotating: Midway through cooking and as needed, turn the dish, reposition dish if on a rotating turntable, rearrange or stir foods and turn large food items over.

Standing: After cooking, allow foods to stand about one-third of the cooking time so temperatures will be even and food will become done.

Best power levels for food: High Power (100%) - Ground meats, chicken, turkey, seafood, bacon, fruits, vegetables, water-based soups and casseroles,^ pasta, pie crust, reheating bread products.

Medium-high Power (70%) - Rib roast, Cornish hens, quiche, foods con- taining cheese, cream-based soups and casseroles, cheesecake, bar cookies, reheating leftovers. Medium Power (50%) - Ham, pork strips and cubes, spareribs, stew, eye round roast, eggs, custards, softening cream cheese, melting chocolate. Medium-low Power (30%) - Beef pot roasts, pork roasts and chops, lamb, simmering foods, rice, cereal, defrosting. Low Power (10%) - Defrosting large roasts or turkeys, keeping foods warm, proofing yeast dough. Set the oven for the minimum length of time called for in the recipe. Check for doneness and add time if needed. From "Microwave by Ann Steiner & Cici Williamson" in Ft. Worth Star- Telegram, Jan. 8, 1992. Posted by: Sheila Exner - Jan. 1992

Submitted By SHARON STEVENS On 12-11-94

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