Microwave Cooking

Use potholders because. . .

• many foods cook so fast, they do not have time to brown.

• heat in the food can make the container hot.

• food continues to cook after the oven is off.

• steam can build up and cause food to explode.

Use glass, ceramic, or plastic dishes instead of metal because. . .

• the oven has no heating element

• microwaves cannot go through metal

• microwaves bounce off the sides of the oven

• foods do not have time to brown

Rearrange foods while cooking because....

• foods continue to cook after the oven is turned off

• microwaves penetrate only 3/4 “ to 1 1/2”, cooking food from the outside toward the center.

• food continues to cook after the oven is off.

• Energy in a microwave oven

  can be uneven.

Stir foods while they are cooking because. . .

• the oven turns on and off allowing time for the heat level to equalize.

• Steam can build up otherwise and cause foods to explode.

• Energy in a microwave oven

  can be uneven.

• microwaves penetrate only 3/4 “ to 1 1/2”, cooking food

  from the outside toward the center.

Arrange foods with the thickest parts toward the sides of the oven because.....

• Microwaves bounce off the sides of the oven.

• microwaves penetrate only 3/4 “ to 1 1/2”, cooking food from the outside toward the center.

• energy in a microwave oven can be uneven

• when there is more food, there is less energy for each item to absorb.

Plastic wrap, paper towels, and wax paper can be used in a microwave oven because. . .

• heat in the food can make the container hot.

• the oven has no heating element.

• the oven turns on and off, allowing time for the heat level to equalize.

• energy in a microwave oven can be uneven.

Allow standing time for food to finish cooking because. . .

• food continues to cook after the oven is off.

• the oven has no heating element.

• microwaves bounce off the sides of the oven.

• steam can build up and cause foods to explode.

Larger amounts of food need a longer time to cook because. . .

• Energy in a microwave oven

  can be uneven.

• when there is more food, there is less energy for each item to absorb.

• the oven has no heating element.

• many foods cook so fast, they don't have time to brown.

Pierce foods with a skin because....

• they take longer to cook.

• steam can build up and cause the food to explode.

• microwaves penetrate only 3/4 “ to 1 1/2”, cooking food from the outside toward the center.

• they will cook faster.

Use less than 100 percent power when defrosting or heating a large quantity of cheese because. . .

• a few foods cook as fast or better on a conventional stove.

• the oven has no heating element.

• microwaves bounce off the sides of the oven

• heat in the food can make the container hot.