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Your microwave makes cooking easier than conventional cooking, provided you keep these considerations in mind:
STIRRING
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Stir foods such as casseroles and vegetables while cooking to distribute heat evenly.
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Food at the outside of the dish absorbs more energy and heats quicker, so stir from the outside to the center.
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The microwave will turn off when you open the door to stir your food.
ARRANGEMENT
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Arrange evenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts towards the outside
of the turntable where they receive more microwave energy.
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To prevent overcooking, place delicate areas, such as asparagus tips, towards the center of the turntable.
SHIELDING
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Shield food with narrow strips of aluminum foil to prevent overcooking.
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Areas that need shielding include poultry wing tips, the ends of poultry legs, and corners of square baking dishes.
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Use only small amounts of aluminum foil, as larger amounts may damage your microwave.
TURNING
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Turn foods over midway through cooking to expose all parts to microwave energy.
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This is especially important when cooking large foods such as roasts.
STANDING
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Foods cooked in a microwave build up internal heat and continue to cook for a few minutes after heating stops.
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Let foods stand to complete cooking, especially for foods such as cakes and whole vegetables.
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Roasts need this time to complete cooking in the center without overcooking the outer areas.
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All liquids, such as soup or hot chocolate, should be shaken or stirred when cooking is complete.
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When heating baby food, stir well after removing from microwave and test temperature before serving.
COOKING TECHNIQUES
Summary of Contents for SGC7701
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