General Tips for Cooking in the Microwave
• Distribute food equally on the plate to allow microwaves to cook food evenly.
• Cut food into equally sized pieces for a uniform cooking result.
• Placing a food cover when microwave cooking helps food to retain its
• Most foods will continue cooking after the microwave oven is turned off.
Therefore, always allow for standing time to complete cooking.
• Stirring is usually necessary during microwave cooking. Always stir
thoroughly for even cooking.
• Recommended cooking time is given as a time range. Always cook for the
minimum cooking time given and check for desired results.
• Recommended microwave oven cooking times vary considerably from one
to another. The cooking times given below are indicative.
• DO NOT LEAVE THE MICROWAVE OVEN UNATTENDED.
Asparagus and Cheese Soup
- 750 g fresh asparagus
- 2 onions thinly sliced
- 1- liter stock
- 3 tablespoons olive oil
- 125 g cream cheese
Place the oil and onion in a microwaveable dish.
Cook uncovered for 3-4 minutes at 750 W.
Cut off the asparagus tips and set aside.
Cut the asparagus spears into 5 cm slices, making sure you discard the woody end and combine with the onion. Cook uncovered for 5 minutes at 750 W.
Add the stock, cover, and cook for a further
15-20 minutes at 500 W, stirring from time to time.
Stir in the cream cheese and blend until you are left
with a smooth creamy mixture.
Add the asparagus tips. Heat at 750 W for 5-6 minutes. Season to taste with salt and pepper.
An extra special touch:
If you like the flavor, when you add the asparagus tips you may also sprinkle in two tablespoons of dill.
Serves 4 | 13 – 16 min
- 150 g onion
- 300-400 g aubergines or courgettes
- 300 g peppers
- 200 g canned tomatoes 1 bay leaf
- 1 pinch thyme
- 1 clove garlic
- 1 tablespoon oil
Peel and slice the onions, finely chop the garlic and place everything in a 2-liter microwaveable container with the oil. Cover and cook at 750 W for 3 minutes.
Wash the vegetables and dice the aubergines or courgettes, de-seed the peppers and cut them into strips, then tip everything in the container. Add the bay leaf and mix well to combine the flavors. Cover and continue cooking for 5 minutes at 750 W.
Add the diced tomatoes and continue cooking as above for a further 5-8 minutes. Add the thyme, salt, and pepper and stir well.
An extra special touch:
If you like spicy flavors, add chili and a few pieces of crumbled sausage.
24 Dorm-Friendly Microwave Meals
Microwave Safety Tips
From Purdue University Extension
Keep the inside of the microwave clean. Wipe up spills as they occur.
Never operate the microwave if it is damaged in any way. This includes a bent door, broken or loosened hinges and latches, broken door seals, or broken inside surfaces.
Metal cookware and metal utensils are not recommended for microwave use. Do not use alumi- num foil or dishes and utensils with a metal trim.
If a dish is covered with plastic wrap, use a sharp knife to make a couple of slits in the top, before lifting the side farthest away from you.
If a recipe requires several minutes of cooking, the food can get very hot, which does make the container hot enough to cause a burn. Always be careful when removing food from the micro- wave, and use potholders, if necessary.
Be careful when removing the covering from a dish that has been microwaved for several minutes. Let it stand for a few minutes, then carefully lift the side farthest away from you. This keeps the steam from gushing into your face.
Eggs cannot be cooked in the shell. They will explode. Do not heat oil or fat for deep fat frying.
Potatoes, tomatoes, egg yolks, and other foods with a skin or membrane must be pierced before they are microwaved. This allows the steam to escape and keeps them from exploding.
Popcorn should be cooked only in special microwave poppers carefully following manufacturer’s recommendations. Do not pop popcorn in paper bags or glass utensils.
Covering for Microwave Cooking
Different kinds of coverings may be used when cooking in a microwave. Waxed paper allows steam to escape; lay it loosely over the food.
Paper towels allow steam to escape and catch splatters. Some foods are cooked on paper towels to absorb excess moisture; use white paper towels only.
Plastic wrap should be heavy duty and fit snuggly over the dish. It must be vented to allow steam to escape; pierce the top in a few places with a small sharp knife.
Carefully take off coverings. Always remove plastic wrap or a lid away from your face. Steam can cause burns.