- A microwave oven uses electric heating to cook food.
- Basic microwaves heat food quickly and efficiently but do not brown or bake food in the same way conventional ovens do.
- For microwave cooking, cut meats and vegetables in uniform sizes to make sure that they cook evenly.
- Be sure to use non-metal utensils in the microwave.
Did You Know…
- Microwave cooking pulls off more fat from meat than any other cooking technique.
- Using the microwave during the summer months will help keep your house cooler than using a conventional oven.
- To ensure full and even cooking in the microwave, stir food and turn dishes periodically throughout heating.
- Eighty-five percent of recipes prepared using a conventional oven can be successfully prepared in the microwave.
- When using plastic roasting or cooking bags in the microwave, discard the wire twist tie and use a plastic fastener or a piece of string instead.
- When storing microwave cooked liquids in the refrigerator, be sure to keep them covered to cut cooling costs.
- To eliminate bacterial growth in your kitchen sponge, dampen sponge and heat in the microwave for two minutes.
- Freshen stale chips and crackers by microwaving 2 cups for 1 minute at 100% power, uncovered.
- Keep a notebook beside the microwave and experiment with different recipes. Record the time required to cook the recipe in the notebook and use for future reference.
- Remember when converting a recipe from preparation in a conventional oven to preparation in the microwave, use about 1/4 less liquid because there is less evaporation.
References Seniors and Food Safety at http://www.goodnuke.com. Nutrition Education for August 2009. Produced by Meals On Wheels, Inc. of Tarrant County by Ta’Reell Tillman, a nutrition intern for Sherry Simon, R.D./L.D. For questions regarding nutritional information, please contact Sherry Simon, R.D./L.D., Director of Nutrition Services for Meals on Wheels, Inc. Tarrant Country at (817) 336-0912 or email: email@example.com Website: www.mealsonweels.org