Publicité
Les langues disponibles
Les langues disponibles
Cookware
Glassware
Oven-to-table
Can be used, unless decorated
ware
with a metal trim.
Fine
Can be used to warm foods or
glassware
liquids. Delicate glass may break
or crack if heated suddenly.
Glass jars
Regular glass is too thin to be
used in a microwave, and can
shatter.
Metal
Dishes,
May cause arcing or fire.
Utensils
Freezer bag
May cause arcing or fire.
twist ties
Paper
Plates, cups,
For short cooking times and
napkins and
warming. Also to absorb excess
kitchen paper
moisture.
Recycled
Do not use recycled paper towels,
paper
which may contain metal and may
catch fire or cause arcing.
Plastic
Containers
Can be used if heat-resistant
thermoplastic. Some plastics
may warp or discolor at high
temperatures. Do not use
Melamine plastic.
Cling film
Can be used to retain moisture.
Avoid wrapping the food too
tightly. Take care when removing
the film as hot steam will escape.
Freezer bags
Only if boilable or oven-proof.
Should not be airtight. Pierce with
a fork if necessary.
Wax or
Can be used to retain moisture
grease-proof
and prevent spattering.
paper
Thermometer
Use only those marked
"Microwave-safe" and follow the
directions. Check the temperature
in several places. You can use
conventional thermometers once
the food has been removed from
the oven.
Straw,
Use only for short-term heating,
wicker, and
as these materials can be
wood
flammable.
Ceramic,
Porcelain, pottery, glazed
earthenware and bone china are
porcelain,
and
usually suitable, unless decorated
stoneware
with a metal trim.
: Recommended to use
: Use with Caution
: Unsafe to use / Do not use
Comments
English - 17
cooking guide
Microwave energy actually penetrates food and
is attracted and absorbed by the water, fat and
sugar in the food. The microwaves cause the
molecules in the food to move rapidly. The rapid
movement of these molecules creates friction
and the resulting heat cooks the food.
GENERAL MICROWAVE 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 prevent them from
becoming tough.
Foods with a non-porous skin such as potatoes or hot
dogs, should be pierced to prevent bursting.
Putting heating oil or fat in the microwave is not
recommended. Fat and oil can suddenly boil over and
cause severe burns.
Some ingredients heat faster than others. For example,
the jelly in a jelly doughnut will be hotter than the dough.
Keep this in mind to avoid burns.
The altitude and the type of cookware you are using
can affect the cooking time. When trying a new recipe,
use the minimum cooking time and check the food
occasionally to prevent overcooking.
Home canning in the microwave oven is not
recommended because not all harmful bacteria may 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 be heated to very high temperatures. Keep this
in mind to avoid injury.
Cooking techniques
If the oven is set to cook for more than 20 minutes,
it will automatically adjust to 70 percent power after
20 minutes to avoid overcooking.
Stirring
Open the microwave door and stir foods such as
casseroles and vegetables occasionally 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 towards 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 can receive more
microwave energy. To prevent overcooking, place thin or
delicate parts towards 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.
Publicité
