Modena MG 3112, Руководство пользователя

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the remaining potatoes over the individual section of the tray. Heat the removed mashed potatoes in an
individual dish. For foods that should be crisp when cooking is completed, remove the plastic wrap and
use the broiler of a conventional range to crisp the food.
Individual Frozen Foods
These may be commercially prepared or frozen at home. Place the container of frozen food in the oven
and heat only until the food starts to defrost and can be removed easily. Empty contents into a
casserole or serving dish and continue to defrost and heat. Do not heat foods in deep foil containers. To
crisp and brown special toppings, use the broiler of a conventional range. If allowed to heat to serving
temperature in a plastic container, the container will warp or melt from the high heat of food.
Frozen Foods in Cooking Pouches or Boilable Bags
To prepare these foods, slit the plastic bag. An X-type cut will help remove the food at the end of
cooking time. Place the cut side down on a serving dish (with no metal trim). Heat foods other than
vegetables for about three minutes. Frozen vegetables require about eight to nine and a half minutes of
cooking time. Allow the pouch bag to remain over the food for about two minutes to allow time for the
heat to equalize. Foods prepared in cheese or white sauce should be removed from the pouch and
placed in a glass casserole dish and stirred to prevent overcooking of the sauce around the edges of
the dish.
Complete Meals from Table Leftovers
Complete meals from leftovers can be prepared in advance. Foods can be frozen and ready for quick
heating in the oven at any time. Choose foods suitable for freezing and put serving portions on paper,
glass or china (no metal trim) plates. Wrap with recommended freezer paper and freeze quickly. When
portioning the servings of food on the plate, use approximately the same amount of each kind of food
for more even heating. Mashed potatoes will heat quicker if spread slightly and hollowed, with a pat of
butter in the center. To prevent small pieces of vegetables, corn, peas, etc., from dehydrating during
heating, mound well near the center of the plate.
DESSERTS
There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh
flavor and texture. Microwaved cakes are higher and more tender than conventionally baked; since
cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and
flaky, while delicate custards and puddings are easy to prepare.
Type of Food Power Level Cooking Time Standing Time Notes
Cake, Bundar
(Mixed 9 inch) 100
80 3 ½ - 5 minute
4 ½ - 6 minute 2 – 5 minute Pour into greased
and wax paper
lined cake dishes.
Ring atau Angel
Food Cake
80 5 ½ - 6 ½ minute 2 – 5 minute Cover with wax
paper.
Muffin (6 Muffins) 50 4 ½ - 6 ½ minute 2 – 5 minute Rearrange once.
Custrad (6 servings) 50 10 – 12 minute 2 – 5 minute Rearrange once.
Baking
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Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional.
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If insufficient browning disturbs you, frost, glaze or add food coloring to white or yellow batters.
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A microwaveable cookie sheet can be made by covering cardboard with waxed paper.
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Because your cakes will rise higher in microwave cooking, never fill microwaveable cake pans more
than half full.
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Reduce baking powder and soda by approximately one-fourth when converting a conventional
recipe.
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Fill paper-lined muffin cups to only half full which allows for muffins to rise more than normal.
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You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the
microwave oven. Then, place them in a conventional oven to brown prior to serving.
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Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or
overcooking makes bread tough and rubbery.