16
ENGLISH
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 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 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.
Not recommended
•
Glass jars and bottles
-Regular glass is too thin to be used in a microwave,
and can shatter.
•
Paper bags
-These are a fire hazard, except for popcorn bags that are
designed for microwave use.
•
Styrofoam plates and cups
-These can melt and leave an unhealthy residue
on food.
•
Plastic storage and food containers
-Containers such as margarine tubs
can melt in the microwave.
•
Metal utensils
-These can damage your oven. Remove all metal before
cooking.
Testing utensils
If you are not sure whether a dish is microwave-safe or not, you can perform this
test:
1.
Fill a 1 cup glass measuring cup with water and put it
inside your oven, next to the dish you want to test.
2.
Press the
One
button twice to heat them for one minute at High
power. The water should be warm and the dish you are testing should be
cool. If the dish is warm, then it is absorbing microwave energy and is not
acceptable for use in the microwave.
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.
ME6104W-XSA_DE68-03349H-EN.indd 16
2012-08-16 �� 4:10:48
