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English - 39
04 COOKING GUIDE
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 it from becoming tough.
• Altitude and the type of cookware you are using can aect cooking time. When using a new recipe, use
the minimum cooking time and check the food occasionally to prevent overcooking.
• Foods with a non-porous skin such as potatoes or hot dogs should be pierced to prevent bursting.
• Frying with heating oil or fat is not recommended. 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 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 heat to very high temperatures.
Keep this in mind to avoid injury.
GUIDE FOR COOKING EGGS IN YOUR MICROWAVE
• Never cook eggs in the shell and never warm hard-cooked eggs in the shell. They can explode.
• Always pierce whole eggs to keep them from bursting.
• Cook eggs just until set. They become tough if overcooked.
GUIDE FOR COOKING VEGETABLES IN YOUR MICROWAVE
• Vegetables should be washed just before cooking. Often, no extra water is needed. If you are cooking
dense vegetables such as cubed potatoes, carrots, or green beans, add about ¼ cup water.
• Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than larger ones.
• Whole vegetables, such as potatoes, acorn squash, or corn on the cob, should be arranged in a circle
on the turntable before cooking. They will cook more evenly if turned over after half the cooking time.
• Always place vegetables like asparagus and broccoli with the stem ends pointing towards the edge of
the dish and the tips toward the center.
• When cooking cut vegetables, always cover the dish with a lid or vented microwavable plastic wrap.
• Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have their skin pricked in
several spots before cooking to prevent them from bursting.
• For more even cooking, stir or rearrange whole vegetables halfway through the cooking time.
• Generally, the denser the food, the longer the standing time. (Standing time refers to the time necessary
for dense, large foods and vegetables to finish cooking after they come out of the oven.) A baked potato
can stand on the counter for five minutes before cooking is completed, while a dish of peas can be
served immediately.
MC17F808KDT_AC_DE68-04130C-00_EN.indd 39 2014-05-20 �� 2:17:40
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