Amana Commercial Service Manual download pdf (Page 54)

A–19 RS2240002 Rev. 0

Cooking Guidelines

The Amana Microwave Oven can make your job easier.

You’ll cook ahead and pre-portion more. You’ll also spend

less time preparing special-order dishes.

To be sure of consistently good results, you’ll want to

remember a few simple guidelines.

Food Variables

Microwave cooking can be directly affected by different

food variables.

The shape of foods can greatly affect the amount of

cooking time. Foods that are flat and thin heat faster than

foods which are chunky. For example, a casserole will

cook faster in a flat dish, rather than if heaped in a small

dish. Foods cut into small pieces will cook faster than

large-shaped foods. Pieces should be of a uniform size

and shape for more uniform cooking, or the smaller pieces

will cook faster. The greatest amount of cooking takes

place within ¾" of the food’s surface. The interior of large

food items, or dense foods, is heated by the heat con-

ducted from the outer food layer. The most uniform

cooking occurs in flat, doughnut-shaped foods. For best

results, cook foods together which have similar sizes and

shapes.

The quantity or volume of a food can affect the amount of

cooking time. As the volume of the food is increased, the

time required to cook or heat the item increases almost

proportionately. If twice the amount of food is placed in the

oven, it will take almost twice as long to cook. To deter-

mine the time for larger quantities, multiply the individual

serving time by the increased amount, then reduce the

total cooking time by about 20%.

The density of foods can greatly affect the amount of

cooking time. Porous foods, such as breads, cakes or

pastries, will heat much more quickly than dense meats

of the same size. Porous foods absorb microwaves

quickly throughout. Meats absorb microwaves mostly at

the exterior surface, and the interior is heated by conduc-

tion, increasing the cooking time. Meats can be cooked in

a sauce, if desired. Due to the moisture content, a sauce

will heat rapidly. The heat will transfer to the meat, so the

meat will heat faster due to heat by conduction as well as

by microwaves.

The starting temperature of foods affects the amount of

cooking time. Each temperature degree that the food item

is to raise must be supplied with a definite amount of

energy. Lower initial starting temperatures require more

energy and more time to cook. Therefore, refrigerator

temperature foods require a longer cooking time than do

room temperature foods. Foods already slightly warm will

heat very quickly in the oven.

The moisture content of foods affects the amount of

cooking time. The higher the moisture content is in a food

the longer the amount of cooking time.

The fat and sugar content of foods affects the amount of

cooking time. Foods containing high fat and sugar levels

heat very quickly and may reach much higher tempera-

tures than foods having low fat and sugar levels. Foods

having lower fat and sugar levels require longer cooking

times.

The arrangement of food within a microwave oven cavity

affects the way in which the food cooks. A “round”

arrangement is best. Use round utensils whenever

possible. Also, arrange foods such as baked potatoes in

a circle, rather than in rows, for cooking. When only one

food item is being cooked, place it in the center of the

oven glass shelf for cooking.

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Amana Commercial Service Manual Page 54

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