Utensils Guide; Microwave Cooking Principles - Dandy DMW902W Manuel D'utilisation

1. The ideal material for a microwave utensil is transparent to microwaves, it should allow energy to
pass through the container and heat the food.
2. Microwaves cannot penetrate metal, so metal utensils or dishes with metallic trim should not
be used.
3. Do not use recycled paper products when microwave cooking, as they may contain small metal
fragments which may cause sparks and/or fires .
4. A round dish is preferable to oval or rectangular dishes, because food cooked in corners allow
more exposure to microwaves. Over cooking at corners may occur.
The list below is a general guide to help you select the correct utensils.
Cookware
Heat-Resistant Glass
Non Heat-Resistant Glass
Heat-Resistant Ceramics
Microwave-Safe Plastic Dish
Kitchen Paper
Metal Tray
Metal Rack
Aluminum Foil & Foil Containers
The speed and evenness of microwave cooking is affected by the foods themselves. Microwaves
penetrate foods to a depth of 1.8 to 3.8 cm (3/4 to 1 1/2 inches) on all surfaces. The interior of foods
greater than 5 cm (2 inches) in diameter heats by conduction. Food with high water, fat or sugar
content respond quickly to microwave energy.
Quantity. Microwave cooking times are directly
related to the amount of food in the oven
because energy is absorbed by the food itself.
Size. Small pieces cook faster than large ones.
To speed cooking, cut pieces smaller than 5
cm(2 inches), so microwave can penetrate to the
center from all sides. For even cooking, make all
the pieces the same size.
Shape. Foods irregular in shape, like fish or
chicken breasts, take longer to cook in the thick-
er parts. To help them cook evenly, place the
thickest parts to the outside of the dish, where
they will receive more energy.
Starting temperature. Frozen or refrigerated
food takes longer to heat than food at
room temperature.

UTENSILS GUIDE

Microwave Cooking

MICROWAVE COOKING PRINCIPLES

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Moisture Content. Microwaves are attracted
by moisture. Naturally moist foods microwave
better than dry ones. Add a minimum of liquid to
moist foods, as excess water slows cooking.
Prick foods with skins like those on potatoes or
squash, so internal steam can escape.
Fat and Bone. Marbling within meat, or a thin,
even layer of fat on a roast, speeds cooking.
Large fatty areas or excess drippings in dish
attract energy away from meat to slow cooking.
Center bones do not affect cooking, but bone on
the side of meat conducts heat to the areas
next to it.
Density. The depth to which microwaves pene-
trate foods varies depending on their density.
Porous foods, like ground beef or mashed pota-
toes, microwave faster than dense ones like
steak or whole potatoes.
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