Microwave

Microwave

1. Unacceptable dishes

   • Metal
   • Dishes with silver/gold

2. Acceptable dishes

   • Paper
   • Plastic
   • Glass
   • Microwavable dishes

3. Acceptable coverings

   • 1.Paper Towels
     • absorb moisture, spatters & spills
   • 2. Wax Paper
     • holds in some of the moisture
   • 3. Plastic Wrap
     • hold in moisture

4. Foods that should not be microwaved

   • Eggs in shells, pancakes, popcorn (w/o fat), canning foods, deep-fry foods, large amounts of food

5. Techniques for Microwaving

   • Stirring
   • Turning Over
   • Standing Time
   • Sheilding
   • Covering
   • Arrange food in circle
   • Rotating
   • Pricking
   • Select foods the same size

6. Cooking Tips

   • never put metal in microwave, cover food
     • Volume of food increases cook & stand time
       • Round containers cook more evenly, stir while cooking
   • Food still cooking in standing time
     • Prevent burning: hot container, piece with fork, lifting cover can cause burn, careful of steam

7. Cooking Hints

   • cook time is less for food at room temp
   • Density affects cook time
   • boney chicken on outside
   • enter food by outside edges

8. Advantages

   • Warms up leftovers (faster, retains nutrients, tastes better)
   • Defrosts meat (turn food, separate, large items stand, use immediately)
   • Soften brown sugar, plump raisins, freshen snacks & chips, eliminates extra oils & fats

9. How it Works

   • Magnetron: produces microwaves
     • Molecules in food vibrate, causing heat
       • Use potholders
       • Microwaves bounce off sides of oven
         • Food doesn't stop cooking when removed
           • Allow standing time to finish cooking
           • Use both microwave oven & stove for best meal prep
             • Some foods don't cook well in microwave