Microwave Catie Pelfrey

Microwave Catie Pelfrey

1. SHOULD NOT BE MICROWAVED

   • Eggs in shells
   • Popcorn
   • Canning foods
   • Pancakes
   • Deep-fry foods
   • Large amounts of food

2. Advantages

   • warms leftovers
   • defrosts meat
   • softens brown sugar
   • plumps raisins
   • freshens snacks and chips
   • eliminates extra oils and fats when preparing foods
   • cooks faster

3. Dishes

   • Acceptable: paper, plastic, glass, and microwavable dishes
   • Unacceptable: metal and dishes with gold or silver on it

4. Techniques

   • Stirring
     • to pull heated part of food to the center
   • Turning over
     • to microwave all sides
   • Standing time
     • allowing foods to cook completely
   • Shielding
     • small pieces of foil used to cover wings or legs of poultry
   • Covering
     • retains nutrients
     • holds in moisture
     • speeds up cooking
   • Arrange food in circular shape
     • to make cooking even
   • rotating
     • makes cooking even
   • Pricking
     • to keep from exploding
   • Select foods of the same size
     • cooks evenly

5. Cooking Hints

   • foods at refrigerator and freezer take longer to cook than those at room temperature
   • density affects cooking time
   • put bony pieces of chicken on the outside
   • microwaved cook by entering the foods by the outside edges

6. Cover containers with plastic wrap, paper towels, wax paper or a lid.

7. Prevent burning yourself when cooking remember:

   • foods can create hot containers
   • items can explode (poke them with a fork)
   • lifting the cover or plastic from the food can cause a burn
   • hot steam escaping can cause a burn