Sonia - Classic 1000 Microwave Recipes

Inside the cavity of a microwave oven, with its extraordinary number of compulsory cut-outs and safety devices, the microwaves are completely confined and are unable to leak out and attack you. In any event, microwaves are an altogether different kettle of fish from X-rays, gamma-rays and ultra-violet rays, which are ionising and known to cause dangerous cellular alterations to the body with minimal or no temperature change. Microwaves have none of these effects and, more importantly, are non-cumulative. Leaks can occur only if the oven is worn, damaged or mishandled, and for safety reasons it should be checked from time to time by a qualified engineer to make sure the door fits snugly, the seal around the door is secure, and the hinges are not rusty. If the door front fractures, stop using the oven at once and request a service call as soon as possible. So what would happen if one were, briefly, exposed to microwaves? The answer is a burn, which is never pleasant.

Therefore look after your oven, keep it serviced and clean it regularly. How Microwaves Cook Food When the microwave is plugged into a socket, the door closed and oven switched on, microwaves are emitted from a magnetron (or microwave energy generator) usually on one side at the top, protected by a cover, generally plastic. The microwaves are transmitted into the inside of the oven cavity down a channel called a waveguide, bounce off the sides and beam on to the food from all directions. Instantaneously, the food absorbs the microwaves, which cause the water molecules within the food to vibrate. The result is excessively rapid friction that creates enough heat to cook food. For a simple demonstration of how friction makes heat, rub your hands together vigorously and feel how warm they become.

Now imagine this multiplied umpteen times and you will understand how the microwaves work. For even cooking, most models are fitted with a wave stirrer, stirrer blade or paddle (concealed at the top) which helps to distribute the waves. Most also have a rotating turntable so dishes do not need turning during cooking. However, turntables do restrict the shape and size of dishes, so consider buying a model where the turntable can be switched off or removed if necessary. Successful Cooking Because microwaves are short-length, high-frequency radio waves, they are able to penetrate only 2.5 cm/1 in of the food in all directions. Thus shallow containers are better than deep ones except those used for some cakes and puddings that need headroom for satisfactory rising.

Round dishes give the best results, followed by oval. Sometimes food in rectangular or square dishes cooks unevenly, especially at the corners. The food will also cook more effectively if thick pieces are arranged towards the outside edge of the dish and not piled up. Stirring during the cooking cycle helps to distribute heat and, where practical, this has been recommended in the recipes. If possible, whole potatoes and other similar-sized foods (apples for example) should be arranged, on a plate or in a dish, in a hollow triangle, square or circle. If your microwave is an older model without a turntable, make sure you turn the dishes several times during cooking.

Resting and Standing Times For heat to penetrate the food and work its way gently from the outside to the centre, it is recommended that the food be allowed to rest and stand after or during cooking. Some dishes, especially large quantities, turkeys, etc., if cooked without a rest, would become overcooked on the outside but remain undercooked in the middle. Depending on what is more convenient, food may be left to rest or stand inside or outside the microwave. Individual recipes give guidance on resting and standing. As a further precaution, it is preferable to return an undercooked dish briefly to the oven rather than add extra time initially. The microwaves act so swiftly that even a few too many seconds could spoil the food.

Seasonings As salt toughens microwaved meat, poultry and vegetables, it should be added half-way through or at the end of cooking. Other seasonings, such as herbs and spices, may be added at the beginning. Caution Never operate the oven while empty because without food or liquid to absorb the microwaves they will bounce straight back to the magnetron and shorten its life span. Similarly, melting 510 ml/12 tsp of fat, or heating just a tiny amount of liquid, will have the same effect, so it is best to place a cup or tumbler of water in the oven at the same time. Just in case it gets switched on by accident, it is a wise safety measure always to keep a container of water inside an empty oven until it is needed for cooking. Cleaning Suggestions for cleaning have been given in Hints and Tips.