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1) Starting temperature
of the food (frozen vs. refrigerated)
2) Quantity of food (large or small amount). Small pieces of
food cook quicker than larger pieces, items of similar size cook more
uniformly.
3) Shape of food (thin vs. thick; round vs. irregular)
4) Composition of food (high sugar-fat content heats faster
than lower sugar-fat content; higher sugar-fat content heats faster
than water). Fresh vegetables contain more water and cook faster than
those that are less fresh.
5) Density of food. Two foods weighing the same with different
densities cook differently; a dense or compact roast takes longer
to cook than a porous loaf of bread of the same weight.
6) Microwave power being used - power level (e.g., 100% vs.
30%) and oven wattage.
7) Electrical power fluctuation
8) Preference as to doneness (crisp vegetables vs. soft, tender
vegetables)
9) Liquid being added to food (vegetables in sauce vs. vegetables
cooked alone)
10) About three-quarter of the cooking occurs in the microwave
while it is on, the rest of the cooking takes place after the microwave
shuts off. Standing time allows "ongoing" cooking to complete,
which is critical to good food from the microwave. If the food is
actually cooked until it is done, it would be overcooked after standing
time takes place.
Reference.
Handbook
of Microwave Technology for Food Applications by Datta
Anantheswaran. |
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