Maytag JMV8208AA Guide D'utilisation Et D'entretien page 19

Operating Instructions
APPETIZERS/SAUCES/
SOUPS
Cooking Appetizers: Tips and
Techniques
Recommended
Crisp crackers, such as melba
toast, shredded wheat, and crisp
rye crackers are best for
microwave use.Wait until party
time to add the spreads. Place a
paper towel under the crackers
while they cook in the microwave
oven to absorb extra moisture.
Arrange individual appetizers in a
circle for even cooking.
Stir dips to distribute heat and
shorten cooking time.
Cooking Sauces: Tips and
Techniques
Use a microwavable casserole or
glass measuring cup that is at least
2 or 3 times the volume of the
sauce.
Sauces made with cornstarch
thicken more rapidly than those
made with flour.
Cook sauces made with cornstarch
or flour uncovered so you may stir
them 2 or 3 times during cooking for
a smooth consistency.
To adapt a conventional sauce or
gravy recipe, reduce the amount of
liquid slightly.
Cooking Soups: Tips and
Techniques
Cook soups in a microwavable dish
which holds double the volume of
the recipe ingredients to prevent
boil-over, especially if you use
cream or milk in the soup.
Generally, cover microwaved soups
with VENTED plastic wrap or a
microwavable lid.
Cover foods to retain moisture.
Uncover foods to retain crispness.
Avoid overcooking by using the
minimum suggested time. Add
more time, if necessary, only after
checking the food.
Stirring occasionally will help blend
flavors, distribute heat evenly, and
may even shorten the cooking time.
When converting a conventional
soup recipe to cook in the
microwave, reduce the liquid, salt,
and strong seasonings.
Not Recommended
Appetizers with a crisp coating or
puff pastry are best done in a
conventional oven with dry heat.
Breaded products can be warmed
in the microwave oven but will not
come out crisp.
MEAT
Cooking Meat: General Directions
Prepare the meat for cooking.
- Defrost completely.
- Trim off excess fat to avoid
spattering.
- Place the meat, fat side down, on
a microwavable rack in a
microwavable dish.
- Use oven cooking bag for less
tender cuts of meat.
- Arrange the meat so that thicker
portions are toward the outside of
the dish.
- Cover the meat with waxed paper
to prevent spattering.
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Tend the meat as it cooks.
- Drain juices as they accumulate to
reduce spattering and keep from
overcooking the bottom of the
meat.
- Shield thin or bony portions with
strips of foil to prevent
overcooking.
NOTE: Keep the foil at least 1 inch
from the oven walls, and do not
cover more than one-third of the
meat with foil at any one time.
Let the meat stand covered with foil
10-15 minutes after you remove it
from the oven. The internal
temperature of the meat may rise
from 5-10° F during standing time.
The Meat Cooking Table on the next
page provides detailed directions,
Power Level, and Cooking Time
settings for most cuts of meat.