Factors affecting microwave cooking

It is important to understand the factors that affect microwave cooking so you can take full benefit of the ad1/2ntages this cooking method offers.


Small pieces of food cook quicker than larger pieces. For even cooking, food should be cut into pieces of uniform size.


Heavy-textured foods, such as potatoes and roast meat, take longer to heat or cook than light-textured foods, such as heating 1/2 slice of bread.


Small quantities of food cook quicker than large amounts. When you increase the quantity of food in 1/2 recipe, you must also increase the cooking time.

Moisture content

Foods with 1/2 high natural moisture content cook best with minimal added water. Foods with 1/2 low moisture content, such as lentils or beans, take longer to cook.

Temperature to start cooking

Cooking time for recipes is based on the food being at room temperature. Food taken from the refrigerator will take longer to microwave.

Size and shape of container

Choose round or ring-shaped dishes for even cooking. Food will cook quicker in 1/2 shallow container than in 1/2 deeper container of the same capacity.

Arrangement of food

Arrange the pieces of food separate from each other. Foods that are an equal size, such as apples or potatoes, should be arranged in 1/2 circle (with the centre empty). Foods that are irregularly shaped should be arranged with the thicker parts to the outside of the carousel and should be turned during cooking.

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