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Cooking meat in the microwave oven offers tremendous advantages over the conventional range. For juiciness and flavor, the microwave method excels. It also stretches your meat dollar by reducing shrinkage. And you can defrost, cook, and reheat in minutes while your kitchen remains cool and comfortable.
If some of your guests or family prefer beef rare and others well done, the microwave oven solves the problem. After the roast is carved, a few seconds in the microwave oven will bring slices of rare roast to medium or well done. In addition, meat for the barbecue is enhanced by precooking in the microwave. You get that wonderful charcoal flavor without the long watchful cooking that often results in burned or blackened meat. Microwave roasting methods are similar to dry roasting in your conventional oven. This means that the better, tender cuts of meat are recommended for best results. Less tender cuts should be marinated or tenderized and cooked at low power settings. As in conventional cooking, they are braised or stewed to achieve tenderness.
Some people believe that meat does not brown in microwave ovens. Wrong! Any meat that cooks more than 10 minutes will brown in your microwave oven. True, individual steaks, chops, ground meat patties, and thin cuts of meat that cook quickly will brown best with a micro-proof browning dish.
Special Tips about Bacon
Cook bacon on a paper-lined plate, and cover with paper towels or waxed paper to prevent splatters and absorbs drippings.
To reserve drippings, cook bacon on a meat rack in a baking dish or on a microwave bacon rack. Bacon can also be cooked, in slices or cut up, in a casserole and removed if necessary with a slotted spoon.
For bacon that is soft rather than crisp, cook at the minimum timing.
Bacon varies in quality. The thickness and amount of sugar and salt used in curing will affect browning and timing. Cook thicker slices a bit longer than the chart indicates. You will also find that sweeter bacon cooks more quickly.
Sugar in bacon causes brown spots to appear on the paper towels. If the bacon tends to stick a bit to the towel, it is due to an extra high amount of sugar.