Microwave Cooking. Meal and Menu Planning


planningCooking ahead is so much more satisfying when you know the food can be reheated without deterioration. Here the microwave oven comes into its own. At once life becomes easier as the cooking workload can be spread and the final touches, such as combining meat and sauces or reheating, do not necessarily have to be done by the cook but can be completed by the helpers. And once the meal is over any food remaining need not be thrown out as it can be reheated in the microwave with excellent results.

Meal planning requires a certain amount of care in deciding what goes with what which dishes can be served cold and which must be hot. You should have a variety of texture and colour and cost must be considered according to the importance of the occasion. It is virtually impossible to plan dishes for a menu without first considering what the microwave oven can cope with as it may not be able to undertake alt the cooking required for the whole menu. So to get the most out of the microwave and produce appetizing food, you should use it for all those things that it is best at and combine those processes with conventional cooking where that would be advantageous.


The keeping qualities of various foods both cooked and uncooked are obviously a vital factor in planning specific menus. The microwave oven in conjunction with the freezer considerably widens the range of foods instantly available.

A refrigerator is an equally important companion to the microwave oven. It is used for short-term storage and storage of items which cannot be frozen but which would deteriorate at room temperature.

Reheating, except for soups, is best done in a microwave oven and although it is preferable to serve immediately attar reheating, this is not always possible. In this case it may be mora practicable to transfer the reheated food to a conventional oven to maintain the temperature.

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