How to Adapt Conventional Recipes for Microwave Cooking

If you'd like to try recipes for a conventional oven or stovetop in the microwave instead, here are some suggestions for the things you'll need to bear in mind.

Steps

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    Reduce the liquid amounts. This is because the microwave has less evaporation. Alternatively, leave the liquid amount but increase the thickening ingredients for the same reason.
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    Cook ingredients that take longer first. Items such as rice should be cooked first, before placing in a stuffing, for example.
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    Add seasonings after cooking rather than before. After cooking in the microwave, they may taste stronger than usual.
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    Change the stirring times. For a dish that requires stirring constantly on a conventional stove, stir every 1 to 2 minutes in the microwave.
    • Casseroles and stews should be stirred occasionally to prevent them overcooking on the outside.
    • Large items such as roast meat should be turned occasionally to expose all surfaces.
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    Reduce the settings for dishes that are delicate. For example, cook custards on a lower setting, for a longer period.
    • Use a lower setting for foods that are shaped unevenly because they'll cook unevenly in the microwave. Cover them, and cook on a lower setting for longer.
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    Add covers or lids where these would be used in the conventional recipe. If you don't have a microwave-proof lid, use greaseproof paper to cover.
    • Greaseproof paper will prevent the food from appearing steaming, and is therefore better than a lid.

Warnings

  • Take care with all heated liquids; give them time to cool a little before removing lids or before eating.
  • Never use metal in the microwave.

Things You'll Need

  • Microwave
  • Microwave-suitable containers
  • Stirring implement
  • Oven mitts for turning hot food
  • Covers, lids, or greaseproof paper
  • Recipes

Article Info

Categories: Recipes