29
C
O
OKING GUI
D
E
TIMED COOKING - BAKED GOODS AND DESSERTS
Converting Recipes
When adapting quick bread recipes,
you will find it necessary to reduce
the amount of leavening (baking
powder or soda) by about one-
quarter the normal amount. A bitter
aftertaste is apparent if too much
leavening is used in biscuits or
muffins. Since food rises higher in the
microwave oven, you will not see a
loss in volume from the reduction of
soda or baking powder.
If a recipe contains buttermilk or sour
cream, do not change the amount of
soda, since it serves to counteract the
sour taste and does not act only as a
leavening agent.
When using a mix where leavening
cannot be reduced, allow the dough
to stand about 10 minutes before
cooking in order for some of the gas
to escape.
Breads and rolls should be reheated
only until they are warm to the touch.
Overheating or overcooking makes
bread tough and rubbery.
Cooking/Reheating Guide
Item
Power
Cooking
Time
Special Notes
French bread,
Frozen:
1 lb
Room temp:
1 lb
P80
P80
1 - 2 min.
20 - 30 sec.
Place on paper plate or
paper towel.
Whole coffee cake,
Frozen: 10 - 13 oz
Room temp: 10 - 13 oz
P80
P80
1 - 2 min.
1
/
2
- 1 min.
Place on paper plate or
paper towel. Let stand for
5 - 10 minutes before
serving.
Butter cake
2
1
/
4
cups (550 mL) batter
1st stage
2nd stage
P50
P100
5 - 7 min.
1 - 2 min.
Place on inverted pie
plate.
Brownies
2 cups (500 mL) batter
P50
8 - 11 min.
Cover with wax paper.
Place on inverted pie
plate.
Muffins,
1
/
4
cup (50 mL)
batter each
2
6
P70
P70
1 - 1
1
/
2
min.
3 - 4 min.
cooking guide.fm Page 29 Tuesday, February 19, 2002 1:10 PM
