YOU DON'T KNOW THE POWER
(Men's Health) Cooking times for most recipes are based on a 1,200-watt oven, but not all microwaves have that much power. To find your machine's wattage, look on the back plate or inside the door. Here are basic conversions from a three-minute cooking time in a 1,200-watt oven:
Leftovers can be great or horrible if you reheat them the wrong way. Here's the right way:
Don't go deep
A shallow Corning Ware glass, or other microwave safe dish is best. Spread the leftover over the entire dish. The larger the surface area the less time needed to reheat food.
Organize
In the microwave, the center of the dish receives less energy than the outside. Arrange thinner, more delicate foods like broccoli florets or the tails of shrimp, toward the center. Thick or tough parts, like asparagus stalks, can go closer to the edge of the dish.
Heat it all
Ironically, cold spots in reheated leftovers can be hotbeds for bacterial growth. To eliminate them and reduce your odds of foodborne illness, without overcooking everything else, give the food a stir once or twice during cooking.
- 1,000-watt-add about 15 percent more time.
- 800-watt-add about 50 percent more time.
- 600-watt-add about 100 percent more time.
Leftovers can be great or horrible if you reheat them the wrong way. Here's the right way:
Don't go deep
A shallow Corning Ware glass, or other microwave safe dish is best. Spread the leftover over the entire dish. The larger the surface area the less time needed to reheat food.
Organize
In the microwave, the center of the dish receives less energy than the outside. Arrange thinner, more delicate foods like broccoli florets or the tails of shrimp, toward the center. Thick or tough parts, like asparagus stalks, can go closer to the edge of the dish.
Heat it all
Ironically, cold spots in reheated leftovers can be hotbeds for bacterial growth. To eliminate them and reduce your odds of foodborne illness, without overcooking everything else, give the food a stir once or twice during cooking.
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