Microwave Recipes CookbookCollection of helpful cooking ideas, menu suggestions, and tantalizing recipes
Arranging in Dish
When microwaving, arrange foods with the thickest portions to the outside of the dish. This enables them to cook through without overcooking the thinner areas. Arrange foods of equal size in a ring, leav¬ng the center empty.
Covering
In both conventional and microwave cooking, covers hold in moisture and speed heating. Conventionally, partial covering allows excess steam to escape. Venting plastic wrap or covering with wax paper serves the same purpose when microwaving.
Shielding
In a conventional oven you shield turkey oreasts or baked foods to prevent over-browning. When microwave defrosting, you use small strips of foil to shield thin parts, such as the tips of wings and legs on poultry, which would cook before larger parts were de¬frosted.
Rearranging
In conventional cooking, you reposition foods in the pan, especially when there are several lay-ers. When microwaving, you also rearrange foods part way through the cooking period.
Standing Time
In conventional cooking, foods such as roasts or cakes are allowed to stand to finish cooking or set. Standing time is especially important in microwave cooking. Note that the microwave cakes is not placed on a cooling rack.
Arranging on Oven Shelf
In conventional baking, you position foods, such as tomatoes or potatoes, so that hot air can flow around them. When microwaving, you ar¬range foods in a ring, so that all sides are exposed to microwave energy.
Turning Over
In range top cooking you turn over foods such as hamburgers, so both sides can directly contact hot pan. When microwaving, turning is often needed dur-ing defrosting, or when cooking foods such as ham¬burgers without a cover, or from frozen state.