16
C
OOKING
I
NSTRUCTIONS
C
OOKING
I
NSTRUCTIONS
Cooking Techniques
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 thin or delicate parts 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.
Standing
Foods cooked in the microwave build up internal
heat and continue to cook for a few minutes after the
oven stops. Let foods stand to complete cooking,
especially foods such as roasts 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 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.
General Tips
•
Dense foods, such as potatoes, take longer to
heat than lighter foods. Foods with a delicate
texture should be heated at a low power level
to avoid becoming tough.
•
Altitude and the type of cookware you are using
can affect cooking time. When using a new
recipe, use the minimum cooking time and
check the food occasionally to prevent
overcooking.
•
Foods with a non-porous skin or shell, such as
potatoes, eggs, or hot dogs, should be pierced
to prevent bursting.
•
Frying with heating oil or fat is not
recommended. Fat and oil can suddenly boil
over and cause severe burns.
•
Some ingredients heat faster than others.
For example, the jelly inside a jelly doughnut
will be hotter than the dough. Keep this in mind
to avoid burns.
•
Home canning in the microwave oven is not
recommended because all harmful bacteria
may not be destroyed by the microwave
heating process.
•
Although microwaves do not heat the
cookware, the heat is often transferred to the
cookware. Always use pot holders when
removing food from the microwave and instruct
children to do the same.
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