RMW700 SERIES
9
COOKING TECHNIQUES
Your microwave makes cooking easier than conventional cooking, provided you keep these considerations in
mind:
Stirring
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly. Food at the outside of
the dish absorbs more energy and heats more quickly, so stir from the outside to the center. The oven will
turn off when you open the door to stir your food.
Arrangement
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts toward the
outside of the turntable where they receive more microwave energy. To prevent overcooking, place delicate
areas, such as asparagus tips, toward the center of the turntable.
Shielding
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need shielding include
poultry wing tips, the ends of poultry legs, and corners of square baking dishes. Use only small amounts of
aluminum foil. Larger amounts can damage your oven.
Turning
Turn foods over midway through cooking to expose all parts to microwave energy. This is especially important
with large foods such as roasts.
Standing
Foods cooked in the microwave build up internal heat and continue to cook for a few minutes after heating
stops. Let foods stand to complete cooking, especially foods such as cakes and whole vegetables. Roasts
need this time to complete cooking in the center without overcooking the outer areas. All liquids, such as
soup or hot chocolate, should be shaken or stirred when cooking is complete. Let liquids stand a moment
before serving. When heating baby food, stir well at removal and test the temperature before serving.
Adding Moisture
Microwave energy is attracted to water molecules. Food that is uneven in moisture content should be covered
or allowed to stand so that the heat disperses evenly. Add a small amount of water to dry food to help it cook.