13
Cooking Instructions
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 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 or shell, such
as potatoes, eggs, 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 is often transferred to the
cookware. Always use pot holders when
removing food from the microwave and
instruct children to do the same.
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