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C
ooking g
uide
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 the 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 items such
as roasts.
Cooking guide
Standing
Food cooked in the microwave builds up
internal heat and continues to cook for a
few minutes after the oven stops. Let food
stand to complete cooking, especially food
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.
Venting
After covering a dish with plastic wrap, vent
the plastic wrap by turning back one corner
so excess steam can escape.
Microwave energy actually penetrates food and is attracted to and absorbed by the water,
fat, and sugar molecules in the food. The microwaves cause the molecules in the food to
move rapidly. The rapid movement of these molecules creates friction and the resulting heat
cooks the food.
Cooking techniques
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2015-06-09 2:02:26
