THE
MICRO
VM
LAN!
BLOOMER
Variable power offers cooking alternatives
Microwave ovens with the
variable power have the ability to
cook food at different speeds, just
like your range. It is much easier
to cook in a microwave with five or
more power levels than in one with
only one or two speeds Just
imagine trying to cook everything
on your range on high 1
Unfortunately there is little
standardization of the different
power levels among different
brands of microwaves. Some
manufacturers call the different
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levels names like braise, roast,
high, or low; and some just have
numbers like 1,3,7 or 10,40,80. This
unfortunate situation is improving,
and the number system is almost
uniform now. Let me explain what
the numbers mean and give you
some hints for choosing which
power level to use.
The numbers stand for the
percent of time that the magnetron
is turned on, or the percent of the
total power. When a microwave is
set on high, the magnetron (the
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tube that makes the microwaves)
is turned on during the entire
cooking time. High would be 100
percent.
When most ovens are set on a
lower speed, the magnetron cycles
on-off, on-off, etc. in short bursts
during the cooking time For in
stance, an oven set at 70 would
have the magnetron on for 70
percent of the cooking time and off
for 30 percent of the cooking time.
An oven set for 40 has the
magnetron on for 40 percent of the
time and off for 60 percent of the
time. (In some ovens, 10 stands for
100 percent, 9 stands for 90 percent,
etc since the manufacturers drop
the nghthand zeros.)
Very simply, the higher the
number the more power and the
faster your food cooks; the lower
the number the slower the cooking.
At lower speeds, when the
magnetron is off, the food gets
short bits of standing time during
the cooking time. This lets the heat
move into the middle of the food
more evenly than on high power.
The edges don’t overcook (get
hard) before the middle heats up!
These names are becoming
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The easy way.
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standardized- 100 percent = high;
70 percent - medium high; 50
percent = medium; 30 percent =
low; and 10 percent = warm. Most
ovens use 30 percent for defrosting,
and 70-80 percent for reheating. If
you have an oven with only two
speeds, high and defrost, you can
use defrost (30 percent power) for
slow cooking speed
Now, what does all this mean for
your cooking 7 Well, first of all,
anytime you cook on high power
i whether it's in your microwave or
on your range) the food will need a
lot of attention so it doesn’t burn.
In the microwave, this means
stirring frequently, rearranging
pieces or turning food over,
shielding with foil, or cooking food
in a donut shape.
If you don’t want to watch your
food so closely, turn the power
down. But the food will take longer
to cook. If you turn the power down
to medium (50 percent ) from high,
you’re using half power, so you
must double the cooking time. If
you turn the oven down to low (30
percent) from high you’re using
about one third power so you must
tout it.
>oit.
INC
Lancaster Farming, Saturday, November 3,1984—81 S
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ALL SCALES STATE APPROVED.
triple the time For instance, 1
scrambled egg takes 1 minute to
cook on high, 2 minutes to cook on
medium (50 or 5), and 3 minutes on
low (30, or 3)
Anytime you can’t stir food, such
as a layered casserole, it will cook
more evenly on medium (50, 5).
Lower power (30, 3) is good for
tenderizing tough cuts of meat
using a covered container and
liquid. Start these foods on high for
5 or 10 minutes to heat things up,
then turn the power down to finish
cooking.
Recipes containing large
amounts of dairy foods (cheese,
eggs, cream, etc.) should be
cooked on medium rather than
high. If you have trouble with
small whole foods like mushrooms,
beans or berries popping (ex
ploding!), turn the power down.
Cakes, custards and cheesecakes
need gentle cooking at low to
medium.
Use medium (50, 5) for best
results when roasting meat, and
medium high (70, 7) for roasting
poultry.
Try this easy pot roast dinner
this fall. It’s a hearty meal for a
cool evening.
Potroast Dinner
13-pound chuck roast
1 teaspoon salt
*2 teaspoon pepper
I*2 cups liquid (I like to use l/ 2 cup
each; tomato juice, red wine,
and water).
1 large onion, sliced
1 pound carrots, cut diagonally in
2-inch pieces
3 pounds 6-6 medium) potatoes,
. pelled and quartered
1. Trim excess fat from roast and
rub with salt and pepper. Place
half the onions in a 3 to 4 quart
casserole, and put the roast on top.
Put remaining onions on top of the
roast, and pour the liquids over
roast.
2. Cover tightly (with a lid, or
plastic wrap) and cook on high for
10 minutes.
3. Reduce power to low (30, 3)
and cook, covered, for 45 minutes.
4. Turn roast over, add carrots
and potatoes on top, and recover
tightly. Cook for 45 minutes more
on medium (50, 5), until the
vegetables and meat are tender.
Let stand 5 minutes before serving.
5. If desired, thicken juices with
flour before serving. To do this, put
1-2 tablespoons flour into a 4 cup
glass measure. Slowly stir in juices
from casserole, stirring until
smooth. Cook on high for 1 minute.
Stir well, and cook on high for 1
more minute, or until the gravy
boils and thickens. Stir well each
minute during cooking to prevent
lumps.
Tip: Use an oven cooking bag if
you don’t have a large casserole.
Fasten bag loosely closed with a
plastic fastener. Do not use a metal
twist tie. Turn bag and meat over
before adding vegetables to the
top.
Note- The times above are for
microwaves with 600-700 watts of
power; for ovens with 500-600, add
10 seconds to each minute; for 400-
500, add 20 seconds to each minute.
Copyright 1984, Lanl Bloomer
P.O. Box 8