42 English
C
ooking g
uide
Cooking guide
Microwave energy actually penetrates food and is attracted to and absorbed
by the water, fat, and sugar molecules in the food. The microwaves cause the
molecules in the food to move rapidly. The rapid movement of these molecules
creates friction and the resulting heat cooks the food.
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 the 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.
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.
Testing utensils
If you are not sure whether a dish is microwave-safe or not, you can perform this
test:
1.
Fill a 1 cup glass measuring cup with
water and put it inside your oven, next
to the dish you want to test.
2.
Set the microwave to 1 minute using
the
numeric
buttons, and then press the
START
button. This will heat the glass
and dish for one minute at High power.
When the microwave stops, the water
should be warm and the dish you are
testing should be cool.
If the dish is warm, then it is absorbing
microwave energy and is not acceptable for
use in the microwave.
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