Microwave Ovens

Microwave ovens are now in the list of "must haves" in many Indian homes. But not many owners of microwave ovens are quite clear about its usage. They are not clear about the basic functions. The main reason for this problem is that most customers do not bother to read the instruction manuals or they do not try to understand them. Free cookery classes, sponsored by the manufacturers help those who attend them to a certain extent. Unfortunately many of these classes are aimed more towards selling the product than towards its usage and they project the microwave to be a "magical" appliance. So, before buying a microwave oven, it would help to know what we expect from it.


It is a known fact that the maximum usage of microwave ovens all over the globe is for reheating. So the Indian user need not feel disappointed or guilty about using it mainly for reheating. But if he/she had foreseen this, then a simple model would serve the purpose. There are many advanced models of microwave ovens in Indian market today. These are suitable only to those who have the interest and patience to understand the functions of all the features and put them to good use. One should also consider their application in Indian cooking. It is not enough to know that some Indian dishes can be prepared in microwave ovens. One should know how it is prepared and also what advantage it has over the regular cooking method, if any.

First and foremost let us take a look at how food is reheated in a microwave oven. Remember that dishes from the fridge take few seconds more to get reheated than those at room temperature.

Do not attempt to reheat large quantities at a time. This may result in uneven heating, causing some parts to go dry or soggy and leaving some parts cold. It is better and faster to reheat it in smaller potions, though you may have to do it two or three times.

Stirring the food a couple times while heating, helps to heat it evenly.

To reheat cooked rice and rice dishes like pulao, biriyani and mixed rice, place it in a microwave proof bowl, sprinkle with water, cover the bowl and microwave for 1-2 minutes. If you heat it open, the top layer of rice may dry out.

For dry Sabjis, follow the same method as for rice. Gravy dishes may be reheated without covering and you can stir them a couple of times. For idlies, sprinkle little water and cover the vessel and microwave it 1 minute for 3 idlies.

For rotis and chapathis, place two chapathis between two kitchen paper napkins and place them on a plate. Cover with another plate and microwave for 30 seconds. Be careful when taking it out. Slowly remove the top plate before taking out the lower one.

Fried food and crispy baked ones like puffs and pies become soggy when reheated in a microwave. Few microwave ovens have a special feature for reheating fried food. They may be reheated in grill or convection mode. But this takes more time than micro mode and also consumes more power. So unless you are reheating at least 6-8 pieces this may not be worth the time and cost.

For bread rolls, dough nuts (without chocolate topping) and buns, place a paper napkin on a plate and keep the food to be reheated on it. Microwave for 20-30 seconds for one roll or bun. The napkin prevents it from getting soggy.