How a Microwave Oven Cooks

In a conventional oven, the air surrounding the food must be heated first before it can cook the food. Then the outer layer of food heats and cooks before the heat gradually penetrates to the centre of the food by conduction.

In a microwave oven, no preheating of the cooker cavity is needed. The microwave energy actually penetrates the food, passing straight through the surrounding air, thus saving cooking time and electricity. The microwaves themselves are not hot but are attracted and absorbed by water, fat and sugar in the food. The microwaves cause the molecules in the food to agitate rapidly causing friction, and it is this heat which actually cooks the food. A similar action happens when you rub your hands together. Feel how warm they get.

Microwaves penetrate food to a depth of about 5cm/2 in. In large items of food or large quantities, the heat is spread by conduction just as it is in conventional cooking.

The power level you select determines the speed of cooking. Many food cook very successfully at P/LEVEL 100%(full power). However, personal tastes vary and if the cooking result is not to your liking, next time you cook that food try using a lower power level and adjusting the cooking time. The slightly longer cooking time is worth it in order to get the best results. Other food such as casseroles, benefit from longer slower cooking so they are cooked at a lower power level. In this way, it is similar to adjusting the temperature on a hob or in a conventional oven.

Since microwaves cannot penetrate metal, they are totally contained within the cooker cavity. The holes in the door panel allow you to see inside the oven during cooking, but are not large enough to allow the microwaves to pass through. The locking system on the ANCHOR cooker ensures it cannot operate if the door is not completely sealed.


Choosing Microwave Cookware

When cooking conventionally we automatically choose the right piece of cookware, knowing just what will give us the best result in the easiest way. Exactly the same applies to microwave cooking.

The ideal material allows the maximum amount of microwave energy to pass right through it into the food. Metal reflects microwave energy and apart from one or two instances, should not be used. Some materials, such as thick pottery, absorb some of the microwave energy, heat up and increase the cooking time. A simple test will tell you whether a dish is suitable or not. Pour 300 ml/ 2 pt cold water into a glass jug and stand it inside the dish. Heat on 100% for 1 minute. At the end of the minute the water in the jug should feel hot but the dish should still feel cool. If the dish feels hot, it has absorbed some of the microwave energy and is not suitable for microwave use.

Select from your existing cookware casseroles, bowls and dishes made of heatproof glass or ceramic glass. Check the base of some china - many state that they too are suitable for microwave use.

Do not use any cookware with a metal trim as the microwaves will cause the metal to spark and darken(check the base for metallic printing too). Avoid unglazed or partly-glazed pottery, fine glass, polystyrene, plastic dairy containers and any dish repaired with glue.

Specific microwave cookware is available in a variety of shapes, sizes and materials. The most versatile are those that are suitable for microwave, conventional and freezer use and can be washed in a dishwasher. Always check the labels. An essential item is a rack, sometimes called a trivet, roasting or bacon rack. It raises food, such as bacon rashers or thawing meat, above any fat or liquids. A plate ring, for stacking two meals, and plate covers are useful for reheating meals.

Browning dishes are useful if the microwave cooker is your only form of cooking. They have a special coating which heats up in the microwave so that small items of food such as chops, hamburgers, eggs or toasted sandwiches become golden brown. The surface of a browning dish can become extremely hot. Always use oven gloves and follow the manufacturer's instructions carefully.

Shape and size is important. Round containers are best, allowing the microwaves to cook the food evenly from all directions. Straight, rather than sloping, sides are ideal for the same reason. A ring shape is useful for food that cannot be stirred, such as a cake. Initially, always choose a deeper or larger container than you would conventionally, to prevent food boiling over. Lids are simpler to use than clear film or a plate and should always have a vent (i.e. to allow steam to escape). If you use a lid without a vent, slip a wooden cocktail stick between the edge of the dish and the lid. Cookware used in the microwave becomes really hot only where the food is in direct contact with it. If the container has a rim or handles (and the cooking time is brief) these remain relatively cool, making handling much easier.

Disposable food wraps such as roasting bags, microwave and heavy-duty freezer bags are useful but check the packet instructions before use. Microwave-suitable clear film can be used to cover dishes, folding a corner back to allow steam to escape, but should not actually touch the food. Plain white absorbent kitchen paper (but not the recycled variety), greaseproof and non-stick baking paper are useful for wrapping or covering foods. Use greaseproof or baking paper for lining cake pans.


Food Facts in Microwave Cooking

We all know that, in conventional cooking, certain characteristics of food make the difference between a successful result and one which is not so good. In microwave cooking, some of these characteristics are even more important.

The quality of the food: poor quality ingredients are rarely improved by any method of cooking and this applies particularly to microwave cooking as the process is so fast.

Temperature : The colder the food before cooking, the longer it will take to cook.

Quantity : The cooking time relates to the amount of food in the microwave cooker. Never overload. For very large quantities it is better, and may be quicker, to cook in two or more batches.

Density : The more porous the food, the faster it will cook. A light airy cake mixture will cook faster than jacket potatoes, minced beef faster than a joint.

Size and shape : Uniform shapes cook more evenly. In an irregular shape, such as a leg of lamb, the thinner parts will cook faster than the thick part. Boned and rolled joints cook more evenly and are easier to carve. The smaller each individual piece of food (such as the vegetables in a soup), the quicker it will cook.

Fats and sugars : These attract the microwaves and reach a higher temperature than the other ingredients. Thoroughly mix sugar with other ingredients. Handle pastry-wrapped foods such as sausage rolls, mince pies, or jam doughnuts carefully as the filling gets hotter than the surrounding food.

Moisture : There is very little evaporation in microwave cooking so foods can be cooked in a minimum amount of water. Casseroles need about half the usual amount of stock; vegetables need only two or three tablespoons of water. Cake batters, however, should be softer than in conventional recipes.

Bones : Meat and poultry bones conduct heat. Therefore, the areas around them will cook faster than the rest of the meat. Insert a microwave meat thermometer into the thickest part of the flesh away from any bone for an accurate reading.


Tips for Good Results

Power Levels : In the recipes provided, all cooking is done at P/LEVEL 100% unless otherwise stated.

Cooking Times : For 800 watt cookers use the first time stated. For 1000 watt cookers use the time in brackets. Use the times only as a guide. In microwave cooking, as in conventional cooking, you need to take into account such things as the temperature of the food - are you using it straight from the refrigerator or has it been sitting at room temperature for a while? The moisture content of the food, as well as the density, shape, and size may affect the cooking times too.

Cookware : The container in which you cook the food affects the cooking time too. We used plain ovenproof glass casseroles. Remember to use a vented lid when stated, to allow steam to escape and prevent the contents from boiling over.

Measurements : For the best results, we recommend you use the standard set of measuring spoons - 1.25 ml, 2.5ml, 5ml and 15ml; or 1/4 tsp, 1/2 tsp, 1 tsp and 1 tbsp - available from cookware shops or supermarkets. Use either metric or imperial measurements - don't use both in a recipe. We used size 2 eggs.

When You Start to Cook in the Microwave don't be too ambitious and try to cook everything in it. Use it as part of your kitchen team alongside the grill, hob, kettle, and conventional oven. Very soon you will find you are automatically using your ANCHOR microwave to cook more and more.


The Language of Microwave Cooking

Reading through a microwave recipe book, you may have come across some terms with which you are not familiar. Many are well-known cookery techniques or methods but, due to the speed of microwave cooking, are worth reviewing. Others are quite new.

Timings : As a rough guide most foods will require approximately a quarter to one third of the conventional cooking time. If unsure, always underestimate the time needed, check the result, and continue cooking if needed. The more food, the longer the cooking time. When doubling a recipe, increase the cooking time by half and check the result.

Covering : Cover foods for the same reasons as in conventional cooking: to retain moisture, speed up cooking, and to help tenderize foods. Cover vegetables, casseroles, and fish. Use a vented lid for foods with a high liquid content, such as soups, to allow steam to escape and prevent the liquid from boiling over. Covering food with a sauce has the same effect as using a lid. When cooking meat or poultry, roasting bags may be used to prevent splattering on the oven walls. Don't cover for a dry finish on cakes and crumbles; for quick-cooking items such as scrambled eggs and for foods that need frequent stirring like sauces and custard.

Standing time : Since microwaves only penetrate the food to a depth of about 5 cm/2 in, the center of larger items cooks by the conduction of heat, just as it does in conventional cooking. This process continues when the microwave has switched off, so the food should be allowed to stand before serving. It can be left in the microwave cooker or it may be removed while the cooker is used to cook other dishes. Standing time is particularly important when cooking large pieces of meat and when baking cakes.

Stirring : Food near the sides of the dish cooks faster than that at the center. Stirring will speed up cooking time and ensure even cooking. Particularly sensitive foods, such as scrambled eggs and sauces, need frequent stirring during cooking.

Turning : When thawing, heating, or cooking large items, such as a whole chicken, start off by placing the food upside down. Turn it over halfway through the required time.

Arranging and rearranging : The food at the outer edges of the turntable or dish generally receives more microwave energy than that at the center, so place thicker or larger portions of food to the outer edge. Rearranging, like stirring, moves the food and encourages even cooking; it is essential with food that cannot be stirred. Move the food from the center of the dish to the outside.

Shielding : Food will not cook if microwaves are prevented from entering it. Very small pieces of foil may be used to cover thinner parts such as chicken legs, fish tails, or meat bones for the first half of the cooking time. Remove the foil to complete cooking. Use only small pieces of foil and make sure it will not touch the cooker walls.

Piercing, pricking and scoring : Any food that is completely covered with a skin or membrane must have it broken or else pressure will build up within and it will burst open. This includes foods such as jacket potatoes and other whole vegetables, chicken livers, and egg yolks. Pierce them with a fork or skewer. Never try to cook eggs in the shell.

Browning : Once you are familiar with microwave cooking, you will appreciate that its lack of browning is far outweighed by its many advantages. Large items with long cooking times will brown slightly, while small items may need some help. In the recipes, where appropriate, we have suggested ways to add color to foods, such as brushing the skin of a chicken with soy sauce or with melted butter and paprika.

Stacking : This is useful when reheating foods in flat-topped containers, plated meals with rigid plate covers, or plates separated by plate rings. For even heating, arrange the plates or containers so that thicker foods such as jacket potatoes are evenly distributed in the stack. For example set the potato on the lower plate (or container) on the opposite side of the potato on the upper plate (or container). Stack no more than two plates or containers for best results.