Microwave ovens rapidly cook food, using microwaves, which pass through the food, heating the water inside and steaming the food from the inside out. Even if your recipe does not call for the use of a microwave, you can still use it. However, recipes for the stovetop require some adjustment before you can make them in the microwave. Learn how to convert all of your stovetop recipes to microwave recipes with a few tips.
Determine the heat setting for the stovetop by finding it in your recipe. Convert it to a microwave power setting by using the following standards: 100 percent microwave power for high heat, 70 percent power for medium-high stove heat, 50 percent power for medium heat, 25 percent to 30 percent for low heat and 10 percent for a simmer.
Decrease the added liquids in stovetop recipes by one-fourth. For instance, a recipe made on the stove requiring 1 cup of water would only need 3/4 cup of water in the microwave.
Put the food into round, microwave-safe cookware, and cover with a lid or plastic wrap so that the wrap does not touch the food. Prick any whole foods, such as potatoes, eggs or sausages, with a fork to release steam built up in the food.
Set the food in the microwave, and set the appropriate power setting based off the stovetop heat level.
Program the microwave for a cooking time that is a quarter of the total cooking time on the stove. For example, a dish cooked for 20 minutes on the stove at medium heat would cook in the microwave on 50 percent power for 5 minutes.
Let the dish sit in the microwave after cooking for an additional three to five minutes so that the food finishes cooking.