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_ cooking Instructions
COOKING TECHNIqUES
stirring
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly.
Food at the outside of the dish absorbs more energy and heats more quickly, so stir
from the outside to the center. The oven will turn off when you open the door to stir your
food.
arrangement
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker,
meatier parts toward the outside of the turntable where they receive more microwave
energy. To prevent overcooking, place thin or delicate parts toward the center of the
turntable.
shielding
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need
shielding include poultry wing-tips, the ends of poultry legs, and corners of square
baking dishes. Use only small amounts of aluminum foil.
Larger amounts can damage your oven.
turning
Turn foods over midway through cooking to expose all parts to microwave energy. This
is especially important with large items such as roasts.
standing
Foods cooked in the microwave build up internal heat and continue to cook for a few
minutes after the oven stops. Let foods stand to complete cooking, especially foods
such as roasts and whole vegetables. Roasts need this time to complete cooking in the
center without overcooking the outer areas. All liquids, such as soup or hot chocolate,
should be shaken or stirred when cooking is complete. Let liquids stand a moment
before serving. When heating baby food, stir well and test the temperature before
serving.
adding Moisture
Microwave energy is attracted to water molecules. Food that is uneven in moisture
content should be covered or allowed to stand so that the heat disperses evenly. Add a
small amount of water to dry food to help it cook.
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