Kitchen Living KLM1110STU, Руководство пользователя

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• Composition and Density
Foods high in fat and sugar will reach a higher temperature, and will heat faster than
other foods. Heavy, dense foods, such as meat and potatoes, require a longer cook
time than the same size of a light, porous food, such as cake.
• Starting Temperature
Room temperature food will heat faster than refrigerated food, and refrigerated food
will heat faster than frozen food.
Cooking Guidelines
• Covering
Covering food helps to retain moisture, shorten cook time, and reduce spattering.
Use the lid supplied with the cookware. If a lid is not available, microwave-safe
products, including wax paper, paper towels, or plastic food wraps, may be used with
the microwave oven. The plastic food wrap should be turned back at one corner to
provide an opening to vent steam. Condensation on the door and cavity surfaces are
normal during heavy cooking.
• Stirring and Turning
Stirring and turning redistributes heat evenly to avoid overcooking the outer edges
of food. Stir from the outside to the center. If possible, fl ip the food over from top to
bottom.
• Arranging
Arrange thinner portions or smaller sized items toward the center of the plate when
cooking irregularly shaped or different sized foods. When cooking several items of
the same size and shape, place them in a ring pattern, thereby leaving the center of
the ring empty.
• Piercing
Before heating, use a fork or small knife to pierce foods that have a skin or
membrane, including potatoes, egg yolks, chicken livers, hot dogs, or sausages. Be
sure to pierce the item in several places to allow steam to vent.
• Shielding
Use small, fl at pieces of aluminum foil to shield the thin pieces of irregularly shaped
foods and bones, including chicken wings, leg tips, and fi sh tails. See the “Aluminum
Foil and Metal” section found on pg. 16 fi rst.
• Standing Time
The food will continue to cook by the natural conduction of heat even after the
cooking cycle ends. The length of standing time depends on the volume and density
of the food.