Check this out: http://www.youtube.com/watch?

v=kp33ZprO0Ck 0:00-3:00

SFP_Topic2_Prelabreadings
Microwave Cooking Techniques
Stirring: to prevent over-cooking of food at the edges. Stir from
outside the edges and then inwards.

Turning: some foods can’t be stirred, e.g. cakes, pies  give

half/quarter turns at intervals throughout cooking time/as specified in
recipe. (No need if oven has turntable feature).

Arranging: since the centre receives less microwave energy, food

should be arranged in circles and not in rows. Space evenly with denser
areas at the edge and more delicate parts in the centre for more even
cooking.

Re-arranging: move items from the edge to the centre and from the
back to the front. Repeat so that nothing remains in the same position
throughout cooking time.

Turning Over: for all sides and surfaces to cook evenly  turn over
large solid items halfway through the cooking time.

SFP_Topic2_Prelabreadings
Arranging

SFP_Topic2_Prelabreadings
Microwave Cooking Techniques
Covering: to lessen evaporation and reduce cooking
time. Not for biscuits and bread that needs a dry finish.
Best to cover with a firm lid, cling film, absorbent kitchen
paper or grease proof paper. Never cover till air tight 
allow steam to escape.
Wrapping: whole food items such as corn and potatoes
need to be wrapped in absorbent paper  helps soak up
the moisture brought to the food surface by the cooking
process.
Piercing: for food with tight-fitting skin/membrane  to
prevent food from exploding due to steam build-up
during microwaving. Should be done before cooking.
Fruits and vegetables can be pierced with the tip of a
knife while egg yolks are best done with a toothpick.

SFP_Topic2_Prelabreadings
Microwave Cooking Techniques
Lining Dishes: with grease-proof paper prevents
unsightly films left on cakes when cake dishes are greased
or lined with flour. Removing lining as soon as standing
time is complete to prevent from sticking to the cake.

Shielding: use foil to shield delicate/ thin areas of food

and corners of a square dish to prevent these areas from
over-cooking. Make sure that the uncovered area is much
greater than the area that is shielded. This is the only
time when foil is used for microwaving. Ensure that
the foil does not touch the sides of the oven - could cause
"arcing" (sparks) which may may deface the microwave.

SFP_Topic2_Prelabreadings
Microwave Cooking Techniques

Use foil as shield for the following:

•Tips of legs & wings of a large bird
•Breast of a large bird
•Bony ends of leg of lamb
•Tail and head of large fish
•Corners of a square or rectangular
dish

SFP_Topic2_Prelabreadings
Microwave Cooking Techniques
Standing Time: food will continue to cook, through heat
conduction, for a few minutes after it has been removed
from the oven. Standing time varies according to the size
and density of the food. If standing time isn't taken into
consideration, the dish could overcook. Keep food covered
during standing time - cover with a bowl, plate, waxed
paper or paper towel to direct the heat back into the
food. If using foil, place the shiny side inwards so that
heat can be reflected back.

SFP_Topic2_Prelabreadings
 How do you know if a cookware or
container is suitable for use in a
microwave oven?
To be absolutely sure that a dish is
microwave safe, stand it in the oven
with a glass of water next to it. Cook on
HIGH for 1 minute. If the dish remains
cold, it is fine to use. If it gets hot
(like the water), don't use
the dish in your
microwave oven.

Dishes with a gold or silver rim are unsuitable.

SFP_Topic2_Prelabreadings
Microwave Problem Solver
Problem Solution
Foods Reduce power/cooking time. Consider
overcook standing time. Use techniques like stir, turn,
turn over, arrange, re-arrange, shield if some
parts overcook.
Food Pierce skin/membrane of food with a
exploding fork, toothpick or sharp knife before
cooking. Slit plastic bags/pouches to
allow steam to escape. Stir liquids to
break the surface tension.
Condensa Wipe off with a paper towel. If small
tion puddles appear on the food after standing
time, soak with a paper towel.
Food not Use browning sauces. Buy microwave
browned with browning feature.

SFP_Topic2_Prelabreadings
Microwave Precautions
Precaution
Radiation Old or faulty door seals are the most
leakage common causes of microwave radiation
leakage. Mechanical abuse, a build-up of
dirt, or simple wear and tear of continued
use can cause door seals to be less
effective.
Avoid damaging the door.
Do not operate if the door does not close
firmly.
Have the oven tested for leakages -
microwave leakage detector
Never turn the oven on when empty.

SFP_Topic2_Prelabreadings
Microwave Precautions
Precaution
Cook wares Never use metal objects for cooking. Use
/ heat-tempered, ovenproof glass/ceramic
Containers containers without metal trimmings.
Sealed boiling bags or closed plastic
containers should be pierced for steam to
escape.
Cooking Sauced dishes may splatter, use a cover or
precautions heat sauces separately.
Be careful of uneven heating - food may
not reach the temperature necessary to
kill harmful microorganisms e.g. whole
turkey with stuffing.
Watch out for hot spots especially when
serving infants and small children.

SFP_Topic2_Prelabreadings
Microwave Precautions
Precaution
Salting Do not salt the surface of solid foods - it attracts
Food microwaves, drying out the surface. If using,
either stir it in or sprinkle after cooking.

Other Never use microwave ovens to dry clothes, they

could catch fire.
Do not deep fry in the microwave oven.
Use pot holders when removing food containers
can become very hot from the food inside it.
If a fire starts inside the microwave oven, leave
the oven door closed, shut off or unplug the
oven.

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Microwave Oven - Cleaning

• Wipe up spills at once. Wash

regularly with mild detergent.

• For odors - clean the interior with

a solution of 1 tablespoon baking
soda to 1 cup warm water.

SFP_Topic2_Prelabreadings