20
GETTING THE BEST
COOKING RESULTS
To get the best results from your
microwave oven, read and follow the
guidelines below.
●
Storage Temperature:
Foods
taken from the freezer or refrigerator
take longer to cook than the same
foods at room temperature.
The time for recipes in this book is
based on the normal storage
temperature of the food.
●
Size:
Small pieces of food cook
faster than large ones, pieces
similar in size and shape cook more
evenly. For even cooking, reduce
the power when cooking large
pieces of food.
●
Natural Moisture:
Very moist
foods cook more evenly because
microwave energy is attracted to
water molecules.
●
Stir
foods such as casseroles and
vegetables from the outside to the
center to distribute the heat evenly
and speed cooking. Constant
stirring is not necessary.
●
Turn over
foods like pork chops,
baking potatoes, roasts, or whole
cauliflower halfway through the
cooking time to expose all sides
equally to microwave energy.
●
Place
delicate areas of foods,
such as asparagus tips, toward the
center of the dish.
●
Arrange
unevenly shaped foods,
such as chicken pieces or salmon
steaks, with the thicker, meatier
parts toward the outside of the dish.
●
Shield,
with
small
pieces of
aluminum foil, parts of food that
may cook quickly, such as wing tips
and leg ends of poultry.
●
Let It Stand:
After you remove the
food from the microwave, cover
food with foil or casserole lid and
let it stand to finish cooking in the
center and avoid overcooking the
outer edges. The length of standing
time depends on the density and
surface area of the food.
●
Wrapping in waxed paper or
paper towel:
Sandwiches and
many other foods containing
prebaked bread should be wrapped
prior to microwaving to prevent
drying out.
Operating Instructions
