Get to know your Microwave

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While microwaves can get food hot enough to kill bacteria that may be present, the microwave doesn't always cook evenly. Therefore, it's up to the cook to arrange. cover, rotate, stir and turn foods so they reach a safe temperature throughout.

Microwaves are high frequency, non-ionizing electromagnetic waves.

Inside the oven there is a magnetron vacuum tube which converts electrical energy into high frequency microwaves which in turn is distributed by stirrer fans evenly inside the oven.

Cooking, basically is the transformation of food by heat to make it edible. In normal cooking the heat slowly percolates from the outside of a food item to the inside, while Food is cooked differently by microwaves, than by conventional heat.

Cooking occurs when microwaves cause food molecules to vibrate; the resulting friction creates heat. Since microwaves go little more than one inch deep into most foods, the center cooks when heat from the outer areas travels inward.

Stirring will help food cook more uniformly as it redistributes heat from the outer layers of the food to the inner layers. Arrangement of the food, the dish style (round vs. square), denseness of food, etc. can all play important roles in microwave cooking.

Food continues to cook even after the microwave is turned off, whether the food is still in the oven or someplace else. Be patient and allow the food to stand for an additional one third of the original cooking time, or as the recipe directs. This is called standing time.

This carry-over heat can raise the internal temperatures by several degrees and helps equalize the temperature throughout the food.

Arranging: Place food in a ring or doughnut shape to expose a greater area to microwave energy. Thicker, denser portions of foods (chicken drumsticks, broccoli stems) that require longer cooking should be arranged toward the outside edge of dish.

Stirring: Because the outside edges of a dish receive more microwave energy than the inside, the edges of food can be overcooked while the center remains cool. Always stir from the outside edges toward the center to redistribute cooked and uncooked portions.

Rotating and turning: Foods that cannot be stirred, such as large poultry portions or casseroles, should be rotated for even cooking. Turn meat and poultry over halfway through cooking time so that both sides cook at an equal rate.

Shielding: Use small smooth strips of foil to protect areas (wing tips, bone ends) that are cooked too quickly. Always place foil pieces at least 1 inch (2.6 cm) apart from one another and from the oven walls.

Covering: Microwave ovens heat only the food, not the air in the oven, so cover foods with lid or vented plastic, wrap to prevent surface from cooling. The trapped steam will distribute the heat more evenly.

Moist heat-cooking: Because moisture attracts microwave energy, covering and cooking meats and poultry in a small amount of liquid or sauce will improve the heat distribution for even cooking.If you are not using water in food the add Salts or Ajinomoto as they will have a toughening effect on meats, fish and vegetables.

Cooking time: The timing is the most important factor when you are cooking in a microwave as it depends on the quantity, starting temperature & type of food to be cooked. For example : with larger pieces of meat and poultry, the most reliable doneness test is internal temperature. Instant-read thermometers (inserted after cooking) should be inserted in several places to check for cold spots.

Return food to oven after standing time if internal temperature of chicken is below 185°F (85°C) or internal temperature of pork is below 170°F (75°C).

Standing time: All foods cooked in the microwave oven need a standing time because they continue to cook for a few minutes after removal from the oven. Cover the food with a bowl, plate, waxed paper or paper towel to direct the heat back into the food.