Some Microwave Cooking Suggestions

  • Choose what you cook in a microwave oven so as to exploit its advantages:

Cooking in depth: casseroles, pies, poultry (in pieces). Limit the thickness to a few cm’s.

Fast healthy cooking: fresh vegetables such as squash, broccoli, green beans, asparagus, corn on the cob, etc.

  • To exploit fast microwave cooking, limit the thickness of solid food items to less than a few cm’s.
  • Liquid foods (soups, stews, beverages, etc.) can be thicker, since convection will tend to distribute the heat.
  • Use the turntable if possible to obtain uniform heating.

If possible, avoid placing food directly over the center of the turntable – the food directly over the center does not change position, and in many ovens this position is a cold spot.

If possible, put the food in small vessels, and place the vessels off center on the turntable.

  • When developing a new recipe, or using a different microwave oven, keep an eye on the food! The time difference between great food and dog food can be very short.

When ClearWave windows are available, use microwaveable glass cooking vessels, and periodically glance at the food while cooking in the oven.

In the meantime, from time to time push the stop button, take the cooking vessel out of the oven, measure the temperature of sensitive foods (eggs, poultry) in several places, and look, smell, and taste the food.