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A lot of people have asked me whether microwave cooking is harmful for health. Let
me solve this query as simply as possible. There are two types of rays, firstly
IONIZING RAYS (like x-rays, gamma rays as also cosmic rays which being short build
up in the body and are harmful), and secondly NON-IONIZING RAYS which do not
build up in the body and hence are non-hazardous. Sun-light, radio and television
rays and microwaves are all non-ionizing rays.
Defrost
Reheat
Cook
The microwaves generated by the magnetron are distributed uniformly as the food
rotates on the glass plate. The food is thus cooked evenly.
The microwaves are absorbed by the food up to a depth of about 25 mm. (1").
Cooking then continues as the heat is distributed within the food.
Water Content
As the centre of the food is cooked by heat distribution, cooking continues even
when you have taken the food out of the oven. Standing times specified in recipes
must therefore be respected to ensure both even cooking of the food right to the
centre as also achieving the same temperature throughout the food.
Microwave cooking time is greatly affected by the QUANTITY of food cooked. This
means that the cooking time increases if any ingredient is added to the recipe.
The SIZE of the pieces of food also affects the cooking time. Small cubes of potato
cook more quickly and evenly than large ones. Also, thinner slices cook faster than
thick ones.
Appropriate ARRANGEMENT of food in your microwave can help the food cook better.
Arrangement with thicker, slower cooking pieces towards the outside edge usually
works best. The food in the centre is generally the last to cook.
Using the proper UTENSIL makes a difference too. Food tends to cook more evenly in
round dishes than others, and food spread out in a shallow dish will cook faster than
the same food placed in a narrow deep dish.
MICROWAVE COOKWARE
To cook food in the microwave oven, the microwaves must be able to penetrate the
food, without being reflected or absorbed by the dish used
Care must therefore be taken when choosing the cookware. If the cookware is
marked microwave-safe, you do not need to worry.
The following table lists various types of cookware and indicates whether and how
they should be used in a microwave oven. To test if your glass / china / earthenware
/ plastic ware is microwavable, place it in a microwave oven filled with a cup of cold
tap water. Microwave on HIGH for 1 minute. If the water is warm and the container is
cool, the container may be used.
MICROWAVE-
COOKWARE COMMENTS
SAFE
COVERS
Covering a container in which food is cooked helps to hold the steam, keeps the food
moist, distributes the heat more evenly and contains splatters and spillage.
Here are a few handy hints to help you choose the best cover for your container.
Plastic wraps though more versatile may melt if they touch hot food. Hence always
ensure that the plastic wrap you are using is microwave-safe
When you want retain a minimal amount steam in the dish, cover the food loosely
with wax paper or damp cloth
A paper napkin when used as a cover absorbs the grease or excess moisture.
Rice and dals are cooked uncovered to prevent spillage of water due to boiling over.
To double a recipe, you would have to increase the liquid content by 50% only and
not double it as evaporation is slower. The cooking time also increases, so it is
advisable to start with 50% more time
When you halve a recipe, keep the same sized dish but reduce the cooking time by
half and then increase it as required.
Do not cover the ventilation slots with cloth or paper. The cloth or paper may catch
fire as hot air is evacuated from the oven.
Never operate the oven when empty to avoid damage to the oven walls.
For quick microwave clean-up, heat about 1/2 cup of water to boiling point. The
steam will help any spills or stains to come off more easily.
If your microwave is damaged in some way and there is leakage of the microwaves,
stop using it immediately and have it checked by a professional microwave
serviceman.
MICROWAVE MAGIC
Given below are some handy tips and quick fixes that will make your daily cooking
less of a chore.
Dried Mint : Just place one cup of fresh mint leaves in a glass dish and microwave on
HIGH for 3 minutes. Remove and crush them lightly.
Popcorn : Just place half or cup of popping corn in a glass dish covered with a lid and
microwave on HIGH for 3 minutes with 2 tablespoons of butter and salt.
Blanching Almonds : Just combine ½ cup of almonds with a quarter cup of water and
microwave on HIGH for 3 minutes. Allow to stand for 2 minutes, drain and then peel
the skins.
Zero Fat Potato Wafers : Slice the potatoes thinly, soak them in ice cold water for
about 10 to 15 minutes, drain and pat dry on an absorbent cloth and microwave on
HIGH in a flat plate for 5 to 6 minutes or until crisp. Salt and spices may be sprinkled
over later.
Also the nutrients are preserved and the actual taste of the food is retained to a
higher degree.
Also shorter and controlled cooking time means that the food does not get burnt or
over-cooked.
Another major advantage is that food is cooked minus the smoke, grease and heat
and so the kitchen remains neat and tidy always.
Types of ovens
The microwave oven cooks food as well as re-heats it. The convection system heats,
browns and dries the surface of the food for crisping. This type of combination
cooking is best for tandoori dishes and the convection system alone is best suited for
cakes and other pastry - based appetisers that need a flaky crust. But for
microwave/ convection combination cooking, the cookware should be both heatproof
and micro safe. For convection cooking, the cookware needs only to be heatproof.
Position of food
Food must be placed off-center as the microwave energy disperses more to the
corners and sidewalls. Items like idlis should be arranged in a circle with space
among them. Chops should be arranged with the thinner areas pointing to the middle
of the utensils.
Cooking utensils
Ovenware treated for high- intensity heat such as bowls, cake dishes and also bags,
film, paper towels, practically any material can be used except metal. But metal can
be used for the convection mode. Metallic dishes should not be also used in the
combination mode. Pottery and plastic ware declared microwave-safe could be used
in the common microwave oven.
Ceramic wares can also be used but make sure that they don't have any metallic rim
as they may cause arcing. Food items containing high proportion of fat and sugar
should not be used in glass utensils, otherwise they can be used commonly.
Melmoware and melamine wares are to be avoided; paper towels, greaseproof paper
and cardboard can also be used provided they don't have any staple pins in them.
Wood items can be used in the micro-oven but not for a long time.
Container shapes
Safety features
It should not be used often and also a bang is to be avoided. Any misalignment
may cause leakage of the microwave.
Small quantities of food with low moisture content can burn, spark, or catch fire if
re-heated for long.
Keep at least five cms space between the back of the oven and the wall
immediately near it as it allows the exhaust air to escape.
Do not install the oven near gas burners or near radios or TVs.
Do not deep fry in the oven as it is not possible to control the temperature of the
oil and it may result in catching fire easily.
If food catches fire turn off the oven, remove the plug out, but do not open the
door of the oven.
Keep the interior of the oven clean as small specks of food particles inside can
reduce its efficiency.
Milk or any food for kids must be heated on simmer mode only.
Pierce vegetables and fruits with tight skin to prevent them from bursting before
cooking them.
1) Cooking Potatoes
Place some 5 potatoes in a micro-safe dish with half water. Cover and cook in High
mode for around 9 minutes and then allow it to stand for sometime. Then drain and
peel.
2) Cooking popcorns
Place a handful of corn in a micro-safe dish and cover it. Then cook on high mode for
5 minutes and then transfer it to a paper packet.
3) Cooking curry
In a micro-safe dish put one tablespoon of oil, one tablespoon of ginger-garlic paste
and cook on high mode for 4 minutes. Then add some chopped tomatoes and the
required masala for the flavor desired and cook on high mode for another 4 minutes
adding some water to the mixture.
4) Roasting of nuts
Spread the nuts on a ceramic plate adding salt or any other masala to taste and cook
high for 3 to 4 minutes. Serve after 5 minutes.
5) Cooking custard
Mix well one-cup milk, two tablespoons of sugar and two tablespoons of custard
powder thoroughly and cook on high mode for 2 minutes and serve after cooled.
Place one-tablespoon oil, one-cup tomato puree, one-cup tomato paste, and salt and
pepper to taste in a micro-safe dish and cook on High for about 6 minutes.
7) Cooking vegetables
In a micro safe dish put about 250 grams of vegetables desired with salt tot taste
and about two cups water and cook on High for 16 minutes.
Cook bread in the oven on High mode for 2 to 3 minutes and then crush it.
9) Chappathi
Wrap the chapattis in a napkin or in a paper towel and heat on high mode for 2 to 3
minutes.
Place the biscuits, nuts or chips on a plate and heat on high for 1 minute and allow it
to stand for 5 minutes.
Micro High a small bowl with two tablespoons water and juice of one lemon. It can
also be placed in rooms to absorb any strong odours.
Take two pieces of chicken, one onion, one potato chopped and salt and pepper to
taste with two cups water and cook on high for 14 minutes at power level of 60.
Drain and keep the stock aside.
Take the vegetables, onion and chopped potato and salt and cook on micro 60 for 12
minutes