MICROWAVING TIPS
●
Make sure all cookware used in your microwave
●
Paper towels, waxed paper and plastic wrap
oven is
for microwaving. Most glass
can be used to cover dishes in order
to
retain
casseroles, cooking dishes, measuring cups, custard
moisture
prevent spattering. Be sure to vent
cups, pottery or china dinnerware which does not
plastic wrap so steam can escape.
have metallic trim or
with a metallic sheen can
be used. Some cookware is labeled “suitable for
Some microwaved foods require stirring,
or rearranging. Check the Cooking Guide.
microwaving”.
●
If you are not
sure if a dish
is
safe, use this
test: Place in
the oven both
the dish you
are testing and
a
measuring cup filled with one cup water—set the
measuring cup either in or next to the dish.
Microwave 1 minute at high. If the dish heats, it
should not be used for microwaving. If the dish
remains cool and only the water in the cup heats,
then the dish is microwave-safe.
●
Steam builds up pressure in foods which are
tightly covered by a skin or membrane.
Pierce potatoes,
yolks and chicken livers to
prevent bursting.
If you use a meat thermometer while cooking,
make sure it safe for use in microwave ovens.
LEVELS (1-10)
Variable power levels add flexibility to your
microwave cooking. The power levels on your
microwave oven can be compared to the surface
units on a
HIGH (Power Level 10) or full
power is the fastest way to cook and gives you 100%
power. Each power level gives you microwave energy
a certain percent of the time. Power Level 7 is
microwave energy
of the time. Power Level 3
is energy
of the time.
A high setting (10) will cook faster but may need
additional attention such as frequent stirring, rotating
or turning over. Most of your cooking will be done on
HIGH (Power Level 10). A lower setting will cook
more evenly and with less attention given to stirring
or rotating the food. Some foods may have better
flavor, texture or appearance if one of the lower
settings is used. You may wish to use a lower power
level when cooking foods that have a tendency to boil
over, such as scalloped potatoes.
Rest periods (when the microwave
give time for the food to “equalize” or transfer heat
to the inside of the food. An example of this is shown
with Power Level 3—the defrost cycle. If microwave
energy did not cycle off, the outside of the food would
cook before the inside was defrosted.
Here are some examples of uses for various
power levels:
POWER LEVEL
BEST USES
Fish, bacon, vegetables,
boiling liquids.
Medium 7
Gentle cooking of meat and
poultry; baking casseroles
and reheating.
Medium 5
Slow cooking and tenderizing
such as stews and less tender
cuts of meat.
Low 3
Defrosting without cooking;
simmering; delicate sauces.
warm
1
Keeping food warm without
overcooking; softening butter.
