The process of heating food in the microwave is very different from the usual methods of cooking on the stove, in the oven, or on the grill. You will need less fat, salt and water for cooking. Important substances such as vitamins and minerals are retained. There are a number of ways to cook food in the microwave on the grill setting.
Instructions
Step 1
Choose utensils that are microwave-safe. Place food on a turntable or microwave oven rack, depending on size.
Cover the rack with foil or parchment paper to prevent dripping food from dripping onto the oven turntable. Place meat or vegetables in the microwave and turn on the grill setting. Do not preheat the oven. If you are frying a piece of meat with a large layer of fat, then the fat should be cut crosswise or in the form of a grid with a knife.
Step 2
Do not add salt to the meat before grilling, because adding salt can cause it to lose too much juice and dry out. Meat will be most delicious if you soak it in a marinade with vegetable oil, spices and herbs in advance. Turn the food halfway through the cooking time. This is especially important for roasting whole chicken or chicken parts, fillets or sausages.
When turning food, be careful not to damage it with sharp objects, as juice will leak out quickly and your food will become too dry. Therefore, use for these purposes not a knife or fork, but some gripping object. After flipping the piece from one side to the other, remember to turn on the grill setting again.
Step 3
If you want a well-done crispy crust, sprinkle salted water on the dish a few minutes before cooking. Before removing cooked food from the microwave, leave it inside for another 5-10 minutes after turning it off. And only after that start cutting into pieces. During this time, the meat juice should be distributed throughout the piece of meat and not leak out after cutting.
Keep in mind that when baking, for example, a meringue, the beaten egg white will expand and rise upward. Check if there is enough space between the egg whites and the grill.
