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C
I
OOKING
NSTRUCTIONS
Cooking Techniques
Stirring
Stir foods such as casseroles and vegetables while
cooking to distribute heat evenly. Food at the out-
side 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 over-
cooking, 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 cook-
ing, 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 choco-
late, should be shaken or stirred when cooking is
complete. Let liquids stand a moment before serv-
ing. 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 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 over-
cooking.
• Foods with a non-porous skin or shell, such as
potatoes, eggs, or hot dogs, should be pierced
to prevent bursting.
• Frying with heating oil or fat is not recommend-
ed. 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 cook-
ware, the heat is often transferred to the cook-
ware. Always use pot holders when removing
food from the microwave and instruct children
to do the same.
C
I
OOKING
NSTRUCTIONS
17
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