7
-
Center bottom of dish is very hot to the touch.
-
Poultry thigh joins move easily.
-
Meat and poultry show no pinkness.
-
Fish is opaque and flakes easily with a fork.
ABOUT FOOD
FOOD
DO
DON’T
Eggs,
sausages,
fruits &
vegetable
Puncture egg yolks before cooking to
prevent “explosion”.
Pierce skins of potatoes, apples, squash,
hot dogs and sausages so that steam
escapes.
Cook egg in shells.
Reheat whole eggs.
Popcorn
Use specially bagged popcorn for the
microwave oven.
Listen while popping corn for the
popping to slow to 1 or 2 seconds or
use special Popcorn pad.
Pop popcorn in regular
brown bags or glass bowls.
Exceed maximum time on
popcorn package.
Baby food
Transfer baby food to small dish and
heat carefully, stirring often. Check
temperature before serving.
Put nipples on bottles after heating and
shake thoroughly. “Wrist” test before
feeding.
Heat disposable bottles.
Heat bottles with nipples on.
Heat baby food in original
jars.
General
Cut baked goods with filling after
heating to release steam and avoid
burns.
Stir liquids briskly before and after
heating to avoid “eruption”.
Use deep bowl, when cooking liquids or
cereals, to prevent boilovers.
Heat or cook in closed glass
jars or airtight containers.
Can in the microwave as
harmful bacteria may not be
destroyed.
Deep fat fry.
Dry wood, gourds, herbs or
wet papers.
ABOUT MICROWAVE COOKING
Arrange food carefully. Place thickest areas towards outside of dish.
Watch cooking time. Cook for the shortest amount of time indicated and add more as needed.
Food severely overcooked can smoke or ignite.
Cover foods while cooking. Check recipe or cookbook for suggestions: paper towels, wax paper,
microwave plastic wrap or a lid. Covers prevent spattering and help foods to cook evenly.
Shield with small flat pieces of aluminum foil any thin areas of meat or poultry to prevent
overcooking before dense, thick areas are cooked thoroughly.
Stir foods from outside to center of dish once or twice during cooking, if possible.
Turn foods over once during microwaving to speed cooking of such foods as chicken and
hamburgers. Large items like roasts must be turned over at least once.
