COOKING TECHNIQUES
Your microwave makes cooking easier than conventional cooking, provided you keep these considerations in
mind:
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 delicate areas, such as asparagus
tips, 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 foods
such as roasts.
Standing
Foods cooked in the microwave build up
internal heat and continue to cook for a few
minutes after heating stops. Let foods
stand to complete cooking, especially
foods such as cakes 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 at removal 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 disperse evenly. Add
a small amount of water to dry food to help
it cook.
SAVE THESE INSTRUCTIONS
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