Amana CRC18T2OG, Руководство по обслуживанию, Страница: 55 / 60

RS2240002 Rev. 0 A–20
Manipulation of Foods
Sometimes recipes suggest manipulating or moving food
during cooking. There are several forms of manipulation:
Stirring is required less often in microwave cooking than
in conventional cooking. In conventional cooking, you use
a spoon to move food up from the bottom of a pan to
evenly distribute the heat. In microwave cooking, you still
stir to redistribute the heat within some foods, but you
need to stir from the outside of a dish toward the inside or
center. If a recipe states to stir once or twice during
cooking, stir at approximately even intervals. For ex-
ample, in a 12-minute cooking period, if a recipe states to
stir twice, stir after 4 minutes of cooking and again, after 8
minutes of cooking. However, it is not necessary to be
precise. Stir only when necessary. When using lower
power levels or settings, less stirring is required. Some
examples of foods which may require stirring are pud-
dings, some casseroles, some sauces, some soups, and
some egg dishes. Some foods can’t be stirred. These
foods are rearranged or turned.
Some foods can’t be stirred and should be repositioned
or rearranged during cooking. Some examples include
baked potatoes, cupcakes (in custard cups), chicken
pieces, and others. Rearranging allows for more even
cooking of foods. Foods which are cooked, covered, or
which are cooked using lower power levels, usually
require little rearranging.
There are actually two types of turning. Turning is done
when foods cannot be stirred. Foods which are cooked,
covered, or which are cooked at lower power levels
usually require little turning.
Turning foods over: Turning foods over is done to
distribute heat. Meat and poultry are two types of foods
which are sometimes “turned over.” Examples include
roasts, turkeys and whole chickens. Small meat items
such as poultry pieces may need to be turned over when
in casseroles, or when in a browning skillet.
Rotating or turning dishes: There are a few foods which
cannot be stirred, rearranged or turned over. Therefore, the
actual cooking dish is turned or rotated. A half-turn means
to grasp the dish and turn the portion of the dish that
faces the oven door around, until it faces the back of the
oven. Examples of foods which are sometimes turned or
rotated in a cooking dish include cakes, quiches, or
soufflés. When cooking foods at lower power levels or
Settings, less turning of the cooking dishes is required.
Microwave Utensils
Never use cooking containers or covers with any metal
content. This includes all metal and enameled metal-
core ware, foil, and metal-trimmed containers. Suitable
cooking containers include those made of paper
products, glass, china, cloth, and wicker baskets.
Recommended Not Recommended
Glass/ceramic Aluminum foil
Natural fiber cloth Grocery bags
Non-recycled paper Recycled paper
Plastic Lead crystal
Wood Newspapers
Metal
Metallic trimmed china
Utensil Check Test
Use the following test to check utensils for microwave
safeness.
1.
Place glass measuring cup of water next to
empty dish to be tested in microwave oven.
2. Heat on full power for one minute.
3. Check temperature of dish and water.
• If dish remains cool and water is hot, dish is
microwave safe.
• If dish is slightly warm, use for short term cooking.
• If dish is hot and water is cool, do not use. Dish
remains cool if not absorbing microwaves and
microwaves are being absorbed by water. Dish
becomes hot if absorbing microwaves.
Cooking Hints
Cover foods for faster, more even cooking. Glass
lids, plastic wrap, plate covers or other paper products
may be used. Do not seal. Instead, allow for steam-
venting at all times.
Pierce pouches, plastic wrap covers and all foods
with a thin skin or membrane, such as potatoes, squash,
tomatoes, eggs, etc. This prevents an eruption in the
oven and allows for expansion and/or the escape of
steam.
Foods should be carefully plated. For best results,
arrange food such as vegetables or casserole-type items
evenly around the edge of the plate with slightly less
depth in the center. The edges of food items should not
overlap or overhang the rim of the container. Cover meats
with gravy or au jus and moisten all dry foods other than
bread or pastry items.
Do not stack food or plated dishes in your oven.
Instead, when cooking more than one serving or platters,
all plates should be placed at the same level in the oven,
with space between all containers.