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CookING uTENSILS
Recommended use
•
Glass and glass-ceramic bowls and dishes
- Use for heating or
cooking.
•
Microwavable browning dish
- Use to brown the exterior of small
items such as steaks, chops, or pancakes. Follow the directions
provided with your browning dish.
•
Microwavable plastic wrap
- Use to retain steam. Leave a small
opening for some steam to escape and avoid placing it directly on the
food.
•
Wax paper
- Use as a cover to prevent spattering.
•
Paper towels and napkins
- Use for short-term heating and covering;
they absorb excess moisture and prevent spattering. Do not use
recycled paper towels, which may contain metal and can catch fire.
•
Paper plates and cups
- Use for short-term heating at low
temperatures. Do not use recycled paper, which may contain metal and
can catch fire.
•
Thermometers
- Use only those labeled “Microwave Safe” and
follow all directions. Check the food in several places. Conventional
thermometers may be used once the food has been removed from the
oven.
Limited use
•
Aluminum foil
- Use narrow strips of foil to prevent overcooking of
exposed areas. Using too much foil can damage your oven, so be
careful.
•
Ceramic, porcelain, and stoneware
- Use these if they are labeled
“Microwave Safe”. If they are not labeled, test them to make sure they
can be used safely. Never use dishes with metallic trim.
•
Plastic
- Use only if labeled “Microwave Safe”. Other plastics can melt.
•
Straw, wicker, and wood
- Use only for short-term heating, as they
can be flammable.
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.
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.
•
Metal utensils
- These can damage your oven. Remove all metal
before cooking.
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.
Press the
+30 Sec
button twice to heat them for one minute at High
power.
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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