17
ENGLISH
CookING tECHNIqUES
Recommended
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 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.
Standing
Foods cooked in the microwave build up internal heat and continue to
cook for a few minutes after the oven stops. Let foods stand to complete
cooking, especially foods such as roasts 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 and test the temperature before
serving.
Adding 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.
General tips
•
Dense foods, such as potatoes, take longer to heat than lighter foods. Foods
with a delicate texture should be heated at a low power level to avoid becoming
tough.
•
Altitude and the type of cookware you are using can affect cooking time.
When using a new recipe, use the minimum cooking time and check the food
occasionally to prevent overcooking.
•
Foods with a non-porous skin such as potatoes or hot dogs, should be pierced
to prevent bursting.
•
Frying with heating oil or fat is not recommended. Fat and oil can suddenly boil
over and cause severe burns.
•
Some ingredients heat faster than others. For example, the jelly inside a jelly
doughnut will be hotter than the dough. Keep this in mind to avoid burns.
•
Home canning in the microwave oven is not recommended because all harmful
bacteria may not be destroyed by the microwave heating process.
•
Although microwaves do not heat the cookware, the heat from the food is often
transferred to the cookware. Always use pot holders when removing food from
the microwave and instruct children to do the same.
•
Making candy in the microwave is not recommended as candy can heat to very
high temperatures. Keep this in mind to avoid injury.
Auto sensor cook
The Auto Sensor allows you to cook your food automatically by detecting the
amount of moistures generated from the food while cooking.
•
When cooking food, many kinds of moistures are generated. The Auto Sensor
determines the proper time and power level by detecting these moistures from
the food, eliminating the need to set the cooking time and power level.
•
When you cover a container with its lid or plastic wrap during Sensor Cooking,
the Auto Sensor will detect the moistures generated after the container has been
saturated with steam.
•
Shortly before cooking ends, the remaining cooking time will begin its count
down. This will be a good time for you to rotate or stir the food for even cooking
if it is necessary.
•
Before auto sensor cooking food may be seasoned with herbs, spices or
browning sauces. A word of caution though, salt or sugar may cause burn spots
on food so these ingredients should be added after cooking.
•
The More/Less function pad is used to increase or decrease cooking time. You
should use this function to adjust the degree of cooking to suit your personal
taste.
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