Tip 1:
Food should be arranged evenly, not piled up, so that it can be heated evenly. Small pieces of food cook faster than large ones. It is best to cut food into pieces smaller than 5 cm. The more regular the shape of the food, the more evenly it will be heated by the microwave. In general, food should be cut into slices or pieces of suitable size and uniform shape.
Tip 2:
If the food has a hard skin, it must be peeled before cooking.
Tip 3:
The microwave oven does not easily brown the surface of food. You can apply seasonings to the surface of the food before cooking to give it a deep brown color.
Tip 4:
Food heated in a microwave oven can get very hot and easily lose moisture. It is advisable to cover it with heat-resistant plastic wrap or a heat-resistant glass lid to retain moisture. Parts like wing tips, chicken breasts, fish heads and tails, or the corners of cakes are prone to overcooking. Covering them with aluminum foil can ensure even cooking.
Tip 5:
At the end of the heating time, letting the food stand for a while or adding some seasonings (such as pouring emulsified oil or sauce over poultry and then sprinkling with chili powder, breadcrumbs, etc.) can achieve a satisfactory effect that heating alone cannot.
Tip 6:
The higher the initial temperature of the food, the shorter the cooking time. Heating time is shorter in summer than in winter. Dense foods take longer to cook than porous, less dense foods. Foods with high water content generally absorb more microwaves and therefore require less cooking time than foods with low water content.
Tip 7:
When cooking in a microwave oven, it is better to undercook than to overcook. Re-cooking in the microwave will not affect the color, aroma, or taste of the dish.
Tip 8:
When cooking in a microwave oven, you should try to reduce the amount of salt used. This can prevent the food from being cooked on the outside and raw on the inside.