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Les langues disponibles
Les langues disponibles
Operating Instructions
APPETIZERS/SAUCES/
SOUPS
Cooking Appetizers: Tips and
Techniques
Recommended
Crisp crackers, such as melba
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toast, shredded wheat, and crisp
rye
crackers
are
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
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circle for even cooking.
Stir dips to distribute heat and
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shorten cooking time.
Cooking Sauces: Tips and
Techniques
Use a microwavable casserole or
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glass measuring cup that is at least
2 or 3 times the volume of the
sauce.
Sauces made with cornstarch
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thicken more rapidly than those
made with flour.
Cooking Soups: Tips and
Techniques
Cook soups in a microwavable dish
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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
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with VENTED plastic wrap or a
microwavable lid.
Cover foods to retain moisture.
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Uncover foods to retain crispness.
Avoid overcooking by using the
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minimum suggested time. Add
more time, if necessary, only after
checking the food.
All manuals and user guides at all-guides.com
Not Recommended
Appetizers with a crisp coating or
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puff pastry are best done in a
conventional oven with dry heat.
Breaded products can be warmed
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in the microwave oven but will not
come out crisp.
Cook sauces made with cornstarch
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or flour uncovered so you may stir
best
for
them 2 or 3 times during cooking for
a smooth consistency.
To adapt a conventional sauce or
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gravy recipe, reduce the amount of
liquid slightly.
Stirring occasionally will help blend
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flavors, distribute heat evenly, and
may even shorten the cooking time.
When converting a conventional
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soup recipe to cook in the
microwave, reduce the liquid, salt,
and strong seasonings.
MEAT
Cooking Meat: General Directions
Prepare the meat for cooking.
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- Defrost completely.
- Trim off excess fat to avoid
splattering.
- Place the meat, fat side down, on
a
microwavable
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 splattering.
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- Drain juices as they accumulate to
- Shield thin or bony portions with
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.
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The Meat Cooking Table on the next
page provides detailed directions,
Power Level, and Cooking Time
settings for most cuts of meat.
rack
in
a
19
Tend the meat as it cooks.
reduce splattering and keep from
overcooking the bottom of the
meat.
strips
of
foil
to
overcooking.
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.
prevent
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