In less than a decade, the microwave oven has become one of the most popular appliances in the American home. The reason is simple: A microwave makes food preparation easier.
It cooks, thaws and reheats food in a fraction of the time usually required. It`s especially a boon for family members who may be late for meals or who eat at different times. Easier cleanup and less kitchen heat are added bonuses.
Here are some tips for making the most of your microwave:
- Follow the cooking times in the recipe book that comes with your microwave. The times in most cookbooks and magazines are for an average 600-to 700-watt microwave. A compact 400-watt will take more time, and a large 1,000-watt will take less. Also, the power level ratings, such as high or medium, are not standardized and the intensity they produce varies from oven to oven.
- Place a dish in the center of the oven so the food will cook evenly. Periodically turn roasts and stir dishes toward the center to distribute heat. Rotate dishes that cannot be stirred.
- Cover most vegetables and combination dishes with a lid or plastic film so they won`t dry out; leave a corner of the film turned back to let hot gases escape.
- When cooking unevenly shaped foods, arrange the thicker parts around the outside of the dish with the thinner parts in the center.
- A microwave oven begins cooking the moment you start it; you don`t need to allow time for it to warm up.
- Never use metal in a microwave. It can cause an electric arc that can damage the oven. Avoid dishes with metal handles and bands. Use foil-to protect easily overcooked parts, such as chicken wings-only if the oven manufacturer recommends it.
- Don`t rush out to buy special cookware for the microwave. Most of your present ceramic and glass casseroles and baking dishes are microwave-safe.
- To determine if a dish is suitable for microwave cooking, fill a glass measuring cup halfway with water and put it in the oven alongside the empty dish. Set the oven on full power for one minute. Then gingerly touch the dish and the water. If the water is hot and the dish is cool, the dish can be used. - Some surprising items can be used as microwave cookware. Try warming leftovers on a paper plate, cooking bacon on paper towels and heating rolls wrapped in a napkin in a straw basket.
- Save the microwave-safe plastic containers that some frozen foods come in. They`re great for heating individual portions and are dishwasher safe. Avoid thin plastics that can melt when the food in them gets hot.
- In selecting dishes for the microwave, remember that food cooks more evenly in a round dish and in a shallow rather than deep dish. Choose dishes with straight rather than sloping sides.
- Steam can build up in tightly enclosed foods and cause them to burst and splatter inside the oven. Don`t cook eggs in their shells. Puncture whole tomatoes, potatoes and apples with a fork. Open plastic bags containing food. - Avoid using brown paper bags and overcooking popcorn in the microwave. Also keep an eye on dishes with lots of sugar. All are common causes of flare- ups.
- If a fire develops in a microwave, keep the door closed and unplug the unit. Let the fire extinguish itself before opening the door.
- Check the door gasket regularly to make sure the seal is tight so no stray radiation can escape. Don`t allow residues to build up around the door. Oven care
- Wipe up all spills as soon as possible. Use wet paper towels to saturate dried or cooked-on food. Or cover the spill with a damp paper towel and turn the oven on high for several seconds. When the oven is cool, wipe it clean. Avoid metal scrapers and commercial oven cleaners.
- Deodorize and clean the microwave occasionally. When the oven is turned off and cold, wash its inside surfaces with a solution of four tablespoons baking soda in one quart warm water.