Arranging food
This is done in several ways in microwave cooking to give more even cooking results.
If you are cooking several items of the same food such as jacketed potatoes, place them in a
ring pattern for uniform cooking. When cooking foods of uneven shapes or thickness, place the
smaller or thinner area of the food towards the center of the dish where it will be heated last.
Uneven foods such as fish should be arranged in the oven with the tails pointing to the center.
If you are saving a meal in the refrigerator or ‘plating’ a meal for reheating, arrange the thicker,
denser foods to the outside of the plate and the thinner or less dense foods in the middle.
Place thin slices of meat on top of each other or interlace them. Thicker slices such
as meat loaf and sausages have to be placed close to each other. Gravy or sauce
should be heated in a separate container.
When heating gravy, sauce or soup, do not fill the container more than
2/3. Select a tall, narrow container rather than a low and wide container.
When you cook or reheat whole fish, score the skin as this prevents cracking. Shield the tail
and head with small pieces of foil to prevent overcooking but ensure the foil does not touch
the sides of the oven.
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GENERAL GUIDELINES
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Before use, cookware and dishes should be checked to ensure that they are suitable for microwave ovens.
MICROWAVE COOKWARE GUIDE
Utensil Test
Dishes that do not absorb microwave energy are best for
microwave cooking. Look on the label to verify that cups,
glasses, plates and especially paper goods are suitable. If
you are not sure, try this utensil test to check.
1. Put the empty utensil in the microwave oven.
2. Put one cup of water in a glass measuring cup next to
the empty utensil.
3. Heat on P-HI (maximum) for 1 minute.
4. After 1 minute the water should be warm but the utensil
should not. If the utensil is warm, it is not suitable for
microwave cooking.
Limited Use
ALUMINUM FOIL - Use narrow strips of foil to prevent
overcooking of exposed areas. Using too much foil can
damage your oven, so be careful.
CERAMIC, PORCELAIN, AND STONEWARE - use these
if they are labeled “Microwave Safe.” If they are not
labeled, test them to make sure they can be used safely.
Never use dishes with metallic trim.
PLASTIC - Use only if labeled “Microwave Safe.” Other
plastics can melt.
STRAW, WICKER, AND WOOD - Use only for short-term
heating, as they can be flammable.
Recommended Use
Glass and glass-ceramic bowls and dishes - Use for
heating or cooking.
MICROWAVE BROWNING DISH - Use to brown the
exterior of small items such as steaks, chops, or pancakes.
Follow the directions provided with the browning dish.
MICROWAVEABLE PLASTIC WRAP - Use to retain
steam. Leave a small opening for some steam to escape
and avoid placing it directly on the food.
WAX PAPER - Use as a cover to prevent spattering.
Paper towels and napkins - Use for short term heating and
covering; they absorb excess moisture and prevent
spattering.
THERMOMETERS - Use only those labeled “Microwave
Safe” and follow all directions. Check the food in several
places.
Not Recommended
GLASS jARS AND BOTTLES - Regular glass is too thin
to be used in a microwave, and can shatter.
PAPER BAGS - These are a fire hazard, except for
popcorn bags that are designed for microwave use.
STYROFOAM PLATES AND CUPS - These can melt and
leave an unhealthy residue on food.
PLASTIC STORAGE AND FOOD CONTAINERS -
Containers such as margarine tubs can melt in the
microwave.
METAL UTENSILS - These can damage your oven.
Remove all metal before cooking.
Do not use recycled paper towels, which may contain
metal and can catch fire.
Do not use conventional thermometers during microwave
cooking.
KOC-1C4K5AV0_REV_110214:KOC-1C4K5AV0_(㦖_㦖㦖㦖) 2011-02-14 오 7:15 페이지 29
