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Introducing Microwave Cooking
Always remember the basic safeguards you would follow when using any cooking equipment or handling
hot food.
This page gives some of the basic guidelines for microwave cooking. If you are unfamiliar with using a
microwave, there is more information at the back of this instruction manual.
Cooking with a Microwave
• Microwave energy can heat unevenly so stirring to distribute heat is very important. Always stir from the
outside, inwards.
• If you are cooking a number of individual foods at the same time, such as baked potatoes or small
cakes, arrange them evenly on the turntable plate so that they cook evenly. Never stack food in your
microwave.
• Turn larger foods such as meat roasts and poultry during cooking so that the top and bottom cook
evenly. It is also recommended to turn pieces of meat or poultry, especially if they have not been
deboned.
• Meat and poultry which is cooked for 15 minutes or more will brown lightly in its own fat. Anything
cooked for a shorter time can be brushed with a browning sauce to give an appetising colour.
• Strips of aluminium foil can be used to cover the thinner pieces of food to stop them from overcooking
before the thicker parts of the food have had the chance to cook. Use the aluminium foil sparingly and
wrap around the food or container carefully to stop it from touching the inside of the microwave which
could cause sparks.
• Microwaves cook food using microwave energy that is similar to naturally occurring radio waves.
Normally, these “waves” would fade as they disappear into the atmosphere but in a microwave they are
concentrated on the food causing it to heat up.
• Microwave energy cannot pass through metal – so it cannot
escape from the inside of your microwave – but it can pass
through materials like glass, porcelain, plastic, and paper. These
are the things used to make microwave-safe cooking equipment.
• Microwave-safe cooking equipment will still get hot as the food it
contains heats up.
• The microwave energy focuses on the moisture in the food
causing lots of tiny vibrations. The vibrations get so great that the
moisture – and the food – heat up.
Cooking with a microwave is much faster than conventional cooking and, whilst you should
make sure that food is fully cooked, you should be careful not to overcook it. Food can catch re if
excessive cooking times are used.
If you are unsure how long the food should cook, begin cooking at the lowest recommended
time, then add more time if necessary. The moisture content of food can vary. Ensure food is
thoroughly cooked all the way to the centre before serving.
L23CB_W_S13E_5L_140528_grace.indb 29 28/5/14 5:47 pm
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