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Converting Recipes to Microwave Recipes Cheat Sheet (DRAFT) by

For those of us living in dormitories, tiny apartments without stoves, or just for those who don't feel like cooking things in the oven, use this cheat sheet for converting regular old recipes into microwave recipes. Information is taken from eHow and Group Benefits, Inc.

This is a draft cheat sheet. It is a work in progress and is not finished yet.

Temper­ature Conversion Chart

Microwave Power
Stove-Top
Oven (in degrees F)
100%
High or Deep Fry
425-500
70%
Medium High
350
50%
Medium
300
25-30%
Low
225
10%
Warm/S­immer
150

Rules to Follow

Cut back on the least rich liquid ingredient 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.
Cut back on spices and sauces 20-25%. For the same reason as rule #1.
Anything with leavening (such as baking powder, baking soda, etc.) needs to rest for a couple of minutes after mixing (this is very import­ant).
Keep food uniform in size and keep it level.

Time Conversion from Oven to Microwave

(Time in Recipe for Oven) / 4 = Time in Recipe for Microwave
This is a general rule of thumb and is not exact. You may find that you need more time than the converted time for the microwave. Monitor your food in the microwave and adjust the time accord­ingly. Remember to write down what time was best.

Keep in mind too that the food cooks 20-25% more after it's been taken out of the microwave. Pull the food out while it's slightly underc­ooked so that it won't overcook once you've taken it out.

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