Goldstar MA2120B, Инструкция для владельцев и по приготовлению пищи

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Successful Cooking
Elevating
It is a good idea to elevate thick or dense food so that microwaves are absorbed by
the underside and center of the food.
Piercing
Food that is enclosed in a shell, skin, or membrane is likely to burst in the oven unless
it is pierced prior to cooking. Such foods include both egg yolks and egg whites, clams
and oysters, and many whole vegetables and fruits.
Testing if cooked
Since food cooks so quickly in a microwave oven, it is necessary to test it frequently.
While some types of food may be left in the microwave until it is completely cooked,
most food, such as meats and poultry, should be removed from the oven while it is
slightly undercooked to allow for cooking outside of the oven. The internal
temperature of foods rises between 5 °F (3 °C) and 15 °F (8 °C) during standing time.
Allowing to stand
Foods are often allowed to stand for 3 to 10 minutes after being removed from the
microwave oven. Usually the foods are covered during standing time to retain heat
unless they are supposed to be dry in texture (such as some cakes and biscuits).
Standing allows foods to finish cooking and also helps flavors to blend and develop.
FOOD CHARACTERISTICS
Food characteristics affect microwave cooking. It is a common misconception that
microwave ovens cook food from the inside out.
This perception comes from heating filled pastries with a high sugar content, like jelly
doughnuts—the pastry is cool but the filling is hot! If you cook a chicken or a roast,
you see the outside is cooked first.
Density
Light, porous food like cakes and breads cook more quickly than heavy, dense foods
such as roasts and casseroles. Ensure that when microwaving porous foods, the
outer edges don’t become dry and brittle.
Size
The upper portion of food, particularly roasts, cooks more quickly than the lower
portion. Therefore, it is wise to turn tall foods during cooking, sometimes several
times.