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Convert A Recipe

 

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     Although this information is not insurance related it is put here to help busy people.  If you have found this page useful please visit our group and individual insurance sections.
    Ever wanted to know how to convert a conventional oven recipe so that you could use it in the microwave.  It is pretty simple if you follow the directions below.

 It is very important to know that: 

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  1. Microwaves are attracted to FAT, SUGAR, AND WATER (in that order).
  2. Microwaves bounce off metal.
  3. STANDING TIME - Foods cook 20 - 25% more after you remove them from the microwave oven.

CONVERTING CONVENTIONAL OVEN RECIPE'S

    1st RULE - Cut back on the least rich liquid ingredient by 20-25% (usually this is the water).  This is because there is no dry hot air in the microwave to evaporate the extra liquid.

    2nd RULE - Cut back on spices and sauces 20-25%.  For the same reason as rule #1.

    3rd RULE - Anything with leavening (such as baking powder, baking soda, etc.) NEEDS TO REST FOR A COUPLE OF MINUTES AFTER MIXING (this is very important).

    4th RULE - Keep food uniform in size or KEEP LEVEL.

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TEMPERATURE CONVERSION CHART

MICROWAVE

POWER

STOVE-TOP

OVEN

100%

High or DeepFry

425-500 or broil

70%

Medium High

350

50%

Medium

300

25-30%

Low

225

10%

Warm or Simmer

150

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HOW LONG TO COOK

    Cook 1/4 of the conventional time.  Be sure to allow for stand time.

    Meat, fruit, vegetables, & poultry.  Cook 6 minutes per pound

    Seafood cook 3 minutes per pound.

    Hard-boiled eggs -- After cracking the egg open and putting it in the bowl prick the yellow 2-3 times with a toothpick.  Cook at 50% power for 45 seconds.

    Blended eggs should be steamed at 100% power.

 
     

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