9
Cooking Instructions
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 once 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. Press start to resume cooking.
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 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 drier foods to assist cooking.
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.
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