Modena MG 3112, Manual

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English
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Casserole lids or plastic wrap are used for a tighter seal. Vent plastic by turning back one edge at the
side of dish to form a narrow slot where excess steam can escape. Various degrees of moisture
retention are also obtained by using microwaveable cover.
Browning
caramelize and give a "browned" appearance. Browning agents do not affect the quality of microwaved
foods, but can add color and flavor. For meats and poultry, use sauce diluted with water or melted
butter, soy, Worcestershire, barbecue or steak sauce, a sprinkling of paprika or dry gravy mix; jelly
glaze or crumb coating. Frosting and topping finish cakes and breads. Top casseroles at the end of
microwaving with grated cheese or crumbs.
Some Foods Do Not Microwave Well
Eggs in Shells and hard boiled eggs can burst.
Pancakes do not crust, but they reheat well. Fully-prepared, frozen pancakes are available for
microwaving.
Deep Fat Frying can cause burns.
Bottles with narrow necks may shatter if heated.
Popcorn only in special microwave poppers. Do not use oil unless specified by the manufacturer, or
heat longer than recommended. Never pop popcorn in paper bags or glass utensils or directly on the
glass tray.
HOT SNACKS AND APPETIZERS
Hot hors d'oeuvres and appetizers can be prepared very quickly in the oven by the hostess, or
individual servings may be prepared by guests. Many appetizers may be cooked on the serving platter,
provided the platter does not have metal trim. A time saving tip -prepare these foods ahead of time,
refrigerate or freeze, and reheat in the oven at serving time. A plate of appetizers will take only seconds
to prepare or reheat.
Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese closely
so that overcooking will not occur. As soon as cheese starts to bubble, cooking is completed.
Appetizers that have a crisp pastry exterior are best prepared in a conventional oven. To prepare
appetizers wrapped in bacon, it will be necessary to precook the bacon and then wrap around the
foods.
Oysters wrapped in bacon are easier to prepare in the broiler of your conventional range.
Seafood mixtures can be prepared in serving shells as microwave energy will pass through the seafood
shells without heating. Aluminum foil should not be used for shells.
If spreads are placed on crackers, care should be taken not to overcook as moisture from the food will
cause crackers to become soggy. Crackers used for spreads should be very dry and crisp. This helps
avoid sogginess. Heat only until spread is at serving temperature.
The time required to heat all appetizers will depend on the amount of food, and the number and the type
of dish selected. Remember the food will become very hot even if the dish is cool. Cheese mixtures
retain heat longer when heated with microwave energy.
MEATS
Guide for Cooking Meats
Roasts, chops, hamburgers and small cuts of tender meat cook beautifully in the microwave oven. Most
roasts can be cooked rare, medium rare or even well done in less than one hour. Less tender cuts of
meat such as pot roast can be simmered fork tender in a sauce or gravy. Tough cuts that require slow
cooking will do better in the conventional range or oven. A large piece of meat, especially if the shape is
uneven, should be turned over occasionally for uniform roasting.
Meat Power Level Cooking Time
(per lb)
Standing Time Notes
Beef Roast Turn over after
half the time.
Rare 80 6 – 8 minute 5 – 7 minute
Medium 80 8 – 10 minute 10 – 15 minute
Well 80 10 – 12 minute 10 – 15 minute
Pork Roast Cover with
microwaveable
cover. Turn over
after half the time.
Bone-in 80 12 - 15 minute 10 minute
Boneless 80 16 - 18 minute 10 - 15 minute