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Food Facts in Microwave Cooking
The quality of the food:
Poor quality ingredients are rarely improved by any
method of cooking and this applies particularly to microwave cooking, as the
process is so fast.
Temperature:
The colder the food before cooking, the longer it will take to cook.
Quantity:
The cooking time relates to the amount of food in the microwave oven. Do
not overload the microwave. For very large quantities, it is better and may be
quicker to cook in two or more batches.
Density:
The more porous the food, the faster it will cook. A light airy cake mixture
will cook faster than jacket potatoes. Size and Shape: Uniform shapes cook more
evenly. In an irregular shape, such as a leg of lamb, thethinner parts will cook faster
than the thick part. The smaller the individual piece of food is (such as the
vegetables in a soup) the quicker the cooking.
Moisture:
There is very little evaporation in microwave cooking so foods can be
cooked in the minimum water. Casseroles need about half the usual amount of
stock; vegetables need only two or three tablespoons of water.
Bones:
Meat and poultry bones conduct heat, therefor the areas around them will
cook faster than the rest of the meat. Insert a microwave meat thermometer into the
thickest part of the flesh away from any bone for an accurate grading.
Microwave Oven Care and
Cleaning
Warning:
To avoid electric shock always unplug your microwave oven before
cleaning. Ignoring this warning may result in death or injury.
Caution:
Before using cleaning products, always read and follow manufacturer’s
instructions and warnings to avoid personal injury or product damage.
General:
• Prepare a cleaning solution of 3-4 tablespoons of baking soda mixed with warm
water. Use sponge or soft cloth, dampened with the cleaning solution, to wipe down
your microwave oven.
• Rinse with clean warm water and dry with a soft cloth.
• Do not use harsh chemicals, abrasives, ammonia, chlorine bleach,concentrated
detergents, solvents or metal scouring pads. SOME of these chemicals may dissolve,
damage and/or discolor your microwave oven.
• Keep the inside of the oven clean. When food spatters or liquid spills, wipe with a
damp cloth.
• To prevent damage to the operating parts inside the oven, care should be taken so
water does not sweep into the ventilation openings.
• Care should be taken in cleaning the touch control panel. If the control panel
becomes soiled, open the oven door before cleaning. Wipe the panel with a cloth
dampened slightly with water only. Dry with a soft cloth. Do not scrub or use any
sort of chemical cleaners. Close door and touch STOP/CLEAR.
• If steam accumulates inside or around the outside the oven door, wipe with a soft
cloth. This may occur when the microwave oven is operated under high humidity
conditions and in no way indicates a malfunction of the unit.
• The turntable and oven cavity floor should be cleaned regularly. Simply wipe the
bottom surface of the oven and dry. The turntable may be washed in mild sudsy
water or in the dishwasher.
