15
Cooking Instructions
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. This is especially important with large items such as roasts.
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 heat-
ing 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 dis-
perses 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 such as potatoes 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 from the food is
often transferred to the cookware. Always use pot holders when
removing food from the microwave and instruct children to do the same.
•
Making candy in the microwave is not recommended as candy can heat
to very high temperatures. Keep this in mind to avoid injury.
