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Bone and Fat
Both bone and fat affect cooking. Bones may cause irregular
cooking. Meat next to the tips of bones may overcook while meat
positioned under a large bone, such as a ham bone, may be
undercooked. Large amounts of fat absorb microwave energy and
the meat next to these areas may overcook.
Density
Porous, airy foods such as breads, cakes or rolls take less time to
cook than heavy, dense foods such as potatoes and roasts. When
reheating donuts or other foods with different centers be very
careful. Certain foods have centers made with sugar, water, or fat
and these centers attract microwaves (for example, jelly donuts).
When a jelly donut is heated, the jelly can become extremely hot
while the exterior remains warm to the touch. This could result in a
burn if the food is not allowed to cool properly in the center.
Quantity
Two potatoes take longer to cook than one potato. As the quantity
of the food decreases so does the cooking time. Overcooking will
cause the moisture content in the food to decrease and a fire could
result. Never leave microwave unattended while in use.
Shape
Uniform sizes heat more evenly. The thin
end of a drumstick will cook more quickly
than the meaty end. To compensate for
irregular shapes, place thin parts toward
the center of the dish and thick pieces
toward the edge.
Size
Thin pieces cook more quickly than thick pieces.
Starting Temperature
Foods that are at room temperature take less time to cook than if
they are chilled, refrigerated or frozen.
Cooking Techniques
Piercing
Foods with skins or membranes must be pierced, scored or have a
strip of skin peeled before cooking to allow steam to escape. Pierce
clams, oysters, chicken livers, whole potatoes and whole
vegetables. Whole apples or new potatoes should have a 1-inch
strip of skin peeled before cooking. Score sausages and
frankfurters. Do not Cook/Reheat whole eggs, with or without the
shell. Steam buildup in whole eggs may cause them to explode,
and possibly damage the oven or cause injury. Reheating SLICED
hard-boiled eggs and cooking SCRAMBLED eggs is safe.
Browning
Foods will not have the same brown appearance as conventionally
cooked foods or those foods which are cooked utilizing a browning
feature. Meats and poultry may be coated with browning sauce,
Worcestershire sauce, barbecue sauce or shake-on browning
sauce. To use, combine browning sauce with melted butter or
margarine and brush on before cooking. For quick breads or
muffins, brown sugar can be used in the recipe in place of
granulated sugar, or the surface can be sprinkled with dark spices
before cooking.
Spacing
Individual foods, such as baked potatoes, cupcakes and
appetizers, will cook more evenly if placed in the oven equal
distances apart. When possible, arrange foods in a circular pattern.
Food Characteristics
Covering
As with conventional cooking, moisture evaporates during
microwave cooking. Casserole lids or plastic wrap are used for a
tighter seal. When using plastic wrap, vent the plastic wrap by
folding back part of the plastic wrap from the edge of the dish to
allow steam to escape. Loosen or remove plastic wrap as recipe
directs for stand time. When removing plastic wrap covers, as well
as any glass lids, be careful to remove them away from you to
avoid steam burns. Various degrees of moisture retention are also
obtained by using wax paper or paper towels.
Cooking Time
Cooking times will vary because of food shape variations, starting
temperature, and regional preferences. Always cook food for the
minimum cooking time given in a recipe and check for doneness. If
the food is undercooked, continue cooking. It is easier to add time
to an undercooked product. Once the food is overcooked, nothing
can be done.
Stirring
Stirring is usually necessary during microwave cooking. Always
bring the cooked outside edges toward the center and the less
cooked center portions toward the outside of the dish.
Rearranging
Rearrange small items such as chicken pieces, shrimp, hamburger
patties or pork chops. Rearrange pieces from the edge to the
center and pieces from the center to the edge of the dish.
Turning
It is not possible to stir some foods to distribute the heat evenly. At
times, microwave energy will concentrate in one area of the food.
To help ensure even cooking, these foods need to be turned. Turn
over large foods, such as roasts or turkeys, halfway through
cooking.
Standing Time
Most foods will continue to cook by conduction after the microwave
oven is turned off. After cooking meat, the internal temperature will
rise 5 °F to 15 °F (3 °C to 8 °C), if allowed to stand, tented with foil,
for 10 to 15 minutes. Casseroles and vegetables need a shorter
amount of standing time, but this standing time is necessary to
allow foods to complete cooking to the center without overcooking
on the edges.
Test for Doneness
The same tests for doneness used in conventional cooking may be
used for microwave cooking. Meat is done when fork-tender or
splits at fibers. Chicken is done when juices are clear yellow and
drumstick moves freely. Fish is done when it flakes and is opaque.
Cake is done when a toothpick or cake tester is inserted and
comes out clean.
Check foods to see that they are cooked to the United States
Department of Agriculture's recommended temperatures.
To test for doneness, insert a meat thermometer in a thick or dense
area away from fat or bone. NEVER leave the thermometer in the
food during cooking, unless it is approved for microwave oven use.
Temp Food
160 °F
For fresh pork, ground meat, boneless white poultry, fish,
seafood, egg dishes and frozen prepared food.
165 °F
For leftover, ready-to-reheat refrigerated, and deli and
carryout "fresh" food.
170 °F
For white meat poultry.
180 °F
For dark meat poultry.
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