The microwaves are absorbed by the food up to a depth of about 25 mm. (1"). Cooking then continues as the heat is distributed within the food.

Cooking times vary according to the following properties of the food :

Quantity and density

Water Content

Initial temperature (refrigerated or not)

As the centre of the food is cooked by heat distribution, cooking continues even when you have taken the food out of the oven. Standing times specified in recipes must therefore be respected to ensure both even cooking of the food right to the centre as also achieving the same temperature throughout the food.

MICROWAVE COOKING TECHNIQUES
Microwave cooking isn't really so different from traditional cooking and the factors that affect the cooking time for conventional methods of cooking also apply here. However, the following factors need to be borne in mind.

Microwave cooking time is greatly affected by the QUANTITY of food cooked. This means that the cooking time increases if any ingredient is added to the recipe.

The SIZE of the pieces of food also affects the cooking time. Small cubes of potato cook more quickly and evenly than large ones. Also, thinner slices cook faster than thick ones.

Appropriate ARRANGEMENT of food in your microwave can help the food cook better. Arrangement with thicker, slower cooking pieces towards the outside edge usually works best. The food in the centre is generally the last to cook.

Using the proper UTENSIL makes a difference too. Food tends to cook more evenly in round dishes than others, and food spread out in a shallow dish will cook faster than the same food placed in a narrow deep dish.

MICROWAVE COOKWARE
To cook food in the microwave oven, the microwaves must be able to penetrate the food, without being reflected or absorbed by the dish used

Care must therefore be taken when choosing the cookware. If the cookware is marked microwave-safe, you do not need to worry.

The following table lists various types of cookware and indicates whether and how they should be used in a microwave oven. To test if your glass / china / earthenware / plastic ware is microwavable, place it in a microwave oven filled with a cup of cold tap water. Microwave on HIGH for 1 minute. If the water is warm and the container is cool, the container may be used.

COVERS
Covering a container in which food is cooked helps to hold the steam, keeps the food moist, distributes the heat more evenly and contains splatters and spillage.

Here are a few handy hints to help you choose the best cover for your container.

Close fitting lids of microwave-safe material may be used

Plastic wraps though more versatile may melt if they touch hot food. Hence always ensure that the plastic wrap you are using is microwave-safe

When you want retain a minimal amount steam in the dish, cover the food loosely with wax paper or damp cloth

A paper napkin when used as a cover absorbs the grease or excess moisture.

Rice and dals are cooked uncovered to prevent spillage of water due to boiling over.

Do not use air-tight or vacuum-sealed bottles, jars or containers as microwaving might cause increase of pressure inside them and in turn may cause them to explode.

DONENESS AND STANDING TIME
Some recipes call for standing / resting time to complete cooking and to allow the heat to distribute evenly throughout the food. For this, you may place the container without removing the lid on a flat surface or simply leave it in the microwave with the power off. It is easy to overcook foods in a microwave oven, so if the food seems nearly done, let it complete its resting time and then check for doneness. If it is still undercooked, you may microwave it further.

MODIFYING MICROWAVE RECIPES
Doubling or halving a microwave recipe requires careful consideration

To double a recipe, you would have to increase the liquid content by 50% only and not double it as evaporation is slower. The cooking time also increases, so it is advisable to start with 50% more time

When you halve a recipe, keep the same sized dish but reduce the cooking time by half and then increase it as required.

CARING FOR YOUR MICROWAVE
Always keep your microwave oven clean and handle it gently. Do not bang the microwave doors when shutting them.

Do not cover the ventilation slots with cloth or paper. The cloth or paper may catch fire as hot air is evacuated from the oven.

Never operate the oven when empty to avoid damage to the oven walls.

Do not use metal containers, non-microwaveable plastic containers, chinaware with metal rims and recycled paper. Details given in section on Microwave cookware.

For quick microwave clean-up, heat about 1/2 cup of water to boiling point. The steam will help any spills or stains to come off more easily.

If your microwave is damaged in some way and there is leakage of the microwaves, stop using it immediately and have it checked by a professional microwave serviceman.

MICROWAVE MAGIC
Given below are some handy tips and quick fixes that will make your daily cooking less of a chore.

Dried Mint : Just place one cup of fresh mint leaves in a glass dish and microwave on HIGH for 3 minutes. Remove and crush them lightly.

Popcorn : Just place half or cup of popping corn in a glass dish covered with a lid and microwave on HIGH for 3 minutes with 2 tablespoons of butter and salt.

Roasting : Half a cup of cashewnuts or almonds when microwaved on HIGH for 1 minute and 30 seconds make crisper nuts. Papads and spices can be roasted by microwaving for only a minute.

Blanching Almonds : Just combine ½ cup of almonds with a quarter cup of water and microwave on HIGH for 3 minutes. Allow to stand for 2 minutes, drain and then peel the skins.

Zero Fat Potato Wafers : Slice the potatoes thinly, soak them in ice cold water for about 10 to 15 minutes, drain and pat dry on an absorbent cloth and microwave on HIGH in a flat plate for 5 to 6 minutes or until crisp. Salt and spices may be sprinkled over later.

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