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Your microwave makes cooking easier than conventional cooking, provided you keep these
considerations in mind:
S
TIRRING
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.
A
RRANGEMENT
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 delicate areas, such as asparagus tips, toward the center of the
turntable.
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HIELDING
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.
T
URNING
Turn foods over midway through cooking to expose all parts to microwave energy. This is
especially important with large foods such as roasts.
S
TANDING
Foods cooked in the microwave build up internal heat and continue to cook for a few
minutes after heating stops. Let foods stand to complete cooking, especially foods such as
cakes 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 at removal and test the temperature before serving.
A
DDING 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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