Handleiding Amana ACM1120AS Magnetron

Handleiding

7

Elevating: Thick or dense foods are often elevated so

that microwaves can be absorbed by the underside and

center of the foods.

Piercing: Foods enclosed in a shell, skin, or membrane

are likely to burst in the oven unless they are pierced

prior to cooking. Such foods include both yolks and

whites of eggs, clams and oysters, and many whole

vegetables and fruits.

Testing if cooked: Because foods cook so quickly in a

microwave oven, it is necessary to test food frequently.

Some foods are left in the microwave until completely

cooked, but most foods, including meats and poultry, are

removed from the oven while still slightly undercooked

and allowed to finish cooking during standing time. The

internal temperature of foods will rise between 5°F (3°C)

and 15°F (8°C) during standing time.

Standing time: Foods are often allowed to stand for 3 to

10 minutes after being removed from the microwave

oven. Usually the foods are covered during standing time

to retain heat unless they are supposed to be dry in

texture (some cakes and biscuits, for example). Standing

allows foods to finish cooking and also helps flavors to

blend and develop.

HOW FOOD CHARACTERISTICS

AFFECT MICROWAVE COOKING

Density of foods: Light, porous food like cakes and

breads cook more quickly than heavy, dense foods such

as roasts and casseroles. You must take care when

microwaving porous foods that the outer edges do not

become dry and brittle.

Height of foods: The upper portion of tall foods,

particularly roasts, will cook more quickly than the lower

portion. Therefore, it is wise to turn tall foods during

cooking, sometimes several times.

Moisture content of foods: Since the heat generated

from microwaves tends to evaporate moisture, relatively

dry foods such as roasts and some vegetables should

either be sprinkled with water prior to cooking or covered

to retain moisture.

Bone and fat content of foods: Bones conduct heat

and fat cooks more quickly than meat. Therefore, care

must be taken when cooking bony or fatty cuts of meat

that the meats do not cook unevenly and do not become

overcooked.

NOTE: It is a common misconception that micro-waves

cook food from the inside out. This comes from heating

filled pastries with a high sugar content, like jelly

doughnuts. The pastry is cool but the filling is very hot! If

you cook a chicken or a roast, you’ll see the outside is

cooked first.

Shape of foods: Microwaves penetrate only about 1

inch (2.5cm) into foods; the interior portion of thick foods

is cooked as the heat generated on the outside travels

inward. In other words, only the outer edge of any food is

actually cooked by microwave energy; the rest is cooked

by convection.

It follows then that the worst possible shape for a food

that is to be microwaved is a thick cube. The corners will

burn long before the center is even warm. Round, thin,

and ring shaped foods cook most successfully in the

microwave.

Quantity of foods: The number of microwaves in your

oven remains constant regardless of how much food is

being cooked. Therefore, the more food you place in the

oven, the longer the cooking time. Remember to

decrease cooking times by at least one-third when

halving a recipe.

Other Helpful Information

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