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.   This is a great way to make cakes in the summertime because you can make a cake and take it to a picnic in a short amount of time.

1. Microwaves are attraced 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 ingedient 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 imortant).

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

TEMPERATURE CONVERSION CHART

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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