When microwave cooking, the amount, size and shape, starting temperature, composition and density of the food affect cooking results.
Are large amounts of food being heated?
- The more food heated at once, the longer the cook time needed.
- Check for doneness and add small increments of time if necessary
Size and Shape
- Smaller pieces of food will cook more quickly than larger pieces, and uniformly shaped foods cook more evenly than irregularly shaped food.
- Room temperature foods will heat faster than refrigerated foods, and refrigerated foods will heat faster than frozen foods.
Composition and Density
- Foods high in fat and sugar will reach a higher temperature, and will heat faster than other foods. Heavy, dense foods, such as meat and potatoes, require a longer cook time than the same size of a light, porous food, such as cake.
Is the cooking power set properly?
- See “Microwave Cooking Power” section of the Use and Care Guide.
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