OTHER HELPFUL INSTRUCTIONS
For best results and more enjoyable cooking, please read the cooking guide, thoroughly.
For Best Results:
1. When determining the time for a particular food, begin by using minimum time and checking
occasionally for doneness. The microwave oven cooks so quickly, it is easy to overcook foods.
2. Small quantities of food, or foods with low water content may dry out and become hard if cooked
too long.
3. Do not use the oven for drying kitchen towels or paper products. They may burn.
4. Don’t cook eggs, in their shell, in the microwave oven.
5. For food items such as apples, potatoes, egg yolks, chicken livers, etc., be sure to pierce the
skin or membrane to prevent bursting of the food while cooking in the oven.
Defrosting Frozen Foods:
1.
2.
3.
4.
5.
Foods that have been frozen can be placed directly in the oven for thawing. (Be certain to
remove any m etallic ties or wraps.)
Defrost according to the Defrost Charts found in the Cookcook.
For areas of the food thawing faster than others, cover with small pieces of aluminium foil. This
helps slow down or stop the defrosting process.
Some foods should not be completely thawed before cooking. For example, fish cooks so
quickly that it is sometimes better to begin cooking while still slightly frozen.
It may be necessary to increase or decrease the cooking time in some recipes, depending on
the starting temperature of the foods.
NOTE:
Air from the vent may become warm during cooking. This is normal.
Browning:
There are a few foods which are not cooked long enough in the microwave oven to brown and may
need additional color.
Coatings such as SHAKE BAKE@ or paprika, and browning agents such as Kitchen Bouquet@
or Worcestershire sauce may be used on chops, meat patties or chicken parts.
Roasts, poultry or ham, cooked for 10-15 minutes or longer, will brown nicely without extra
additives.
-18-
Содержание C2286.000
Страница 44: ...NOTES ...
