Heat according to the traits of the food
The initial temperature of the food. The higher the temperature of the food itself, the shorter the cooking time; the heating time in summer is shorter than in winter.
The size and shape of the food. Small pieces of food are cooked faster than large pieces of food. It is best to cut the food into small pieces of 5 cm or less. The more regular the shape of the food, the more uniform the microwave heating. Under normal circumstances, the food should be cut into pieces or pieces of suitable size and shape.
Adjustment of the amount of food. The amount of food is proportional to the heating time, and the more food, the longer it takes to heat.
The density and water content of the food. Cooking thick and dense food takes longer to heat than porous and loose food. Foods with high water content generally absorb more microwaves, and the cooking time is shorter than that of low water content.
Container selection and food arrangement
Generally speaking, the container with shallow and straight sides is filled with food, and the heating is faster and uniform. It should be preferred. Since the microwave heats the food outside, it should be thick and thick, and the small part is placed in the middle of the container. Radially placed in the pan to allow the thick portion of the less mature to absorb more microwave energy.
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