11
C
OOKING
I
NSTRUCTIONS
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.
General Tips
•
Dense foods, such as potatoes, take longer to heat than lighter foods. Foods
with a delicate texture should be heated at a low power level to avoid
becoming tough.
•
Altitude and the type of cookware you are using can affect cooking time.
When using a new recipe, use the minimum cooking time and check the food
occasionally to prevent overcooking.
•
Foods with a non-porous skin or shell, such as potatoes, eggs, or hot dogs,
should be pierced to prevent bursting.
•
Frying with heating oil or fat is not recommended. Fat and oil can suddenly
boil over and cause severe burns.
•
Some ingredients heat faster than others. For example, the jelly inside a jelly
doughnut will be hotter than the dough. Keep this in mind to avoid burns.
•
Home canning in the microwave oven is not recommended because all
harmful bacteria may not be destroyed by the microwave heating process.
•
Although microwaves do not heat the cookware, the heat is often transferred
to the cookware. Always use pot holders when removing food from the
microwave and instruct children to do the same.
XGt~^[W~hTniUGGwGXXGGm SGvG\SGYWWXGGXXaX[Ght
