It is very important to know that:
- Microwaves are attraced to FAT, SUGAR, AND WATER (in that order).
- Microwaves bounce off metal.
- STANDING TIME - Foods cook 20 - 25% more after you remove them from the microwave oven.
CONVERTING CONVENTIONAL OVEN RECIPE'S
1st RULE - Cut back on the least rich liquid ingedient by 20-25% (usually this is the water). This is because there is no dry hot air in the microwave to evaporate the extra liquid.
2nd RULE - Cut back on spices and sauces 20-25%. For the same reason as rule #1.
3rd RULE - Anything with leavening (such as baking powder, baking soda, etc.) NEEDS TO REST FOR A COUPLE OF MINUTES AFTER MIXING (this is very imortant).
4th RULE - Keep food uniform in size or KEEP LEVEL.
TEMPERATURE CONVERSION CHART
|
MICROWAVE
POWER |
STOVE-TOP |
OVEN |
|
100% |
High or DeepFry |
425-500 or broil |
|
70% |
Medium High |
350 |
|
50% |
Medium |
300 |
|
25-30% |
Low |
225 |
|
10% |
Warm or Simmer |
150 |
HOW LONG TO COOK
Cook 1/4 of the conventional time. Be sure to allow for stand time.
Meat, fruit, vegetables, & poultry. Cook 6 minutes per pound
Seafood cook 3 minutes per pound.
Hard-boiled eggs -- After cracking the egg open and putting it in the bowl prick the yellow 2-3 times with a toothpick. Cook at 50% power for 45 seconds.
Blended eggs should be steamed at 100% power.
