Loading ...
Loading ...
Loading ...
MICROWAVE COOKING TIPS
Amount of food
• If you ir_rease or def..tease the amount of food
you prepare, the time it takes to cook that food will
also _ange. For example, if you double a recipe,
add a I_le more than half the original cooking time,
Check for doneness and, if necessary, add more
time in small increments.
Starting temperature of food
• _e lower th_ temperature of the food being put
into the microwave oven, the longer it takes to cook
Food at room temperature will be re-heated more
quickJy than food at refrigerator temperature.
Composition of food
• Food with a _ of fat and _ar will be heated
faster than food containing a lot of water. Fat and
sugar will also reach a higher temperature than
water in the cooking process
° "FL_ more der-_sethe food, the longer it takes to
heat. "Ve_ dense" food like meat takes longer to
hem than lighter, more porous food like sponge
cakes
Sizeand shape
, Srnal_ p_es of food will cook faster than larger
pieces Also, same-shard pieces cook more
evenly than different-shaped pieces
° Wkh foods _at have different thickr_,.ses, the
thinner pa_ will cook faster than the thicker parts.
PIp the thinner parts of chicken wings and legs in
the center of the dish
Stirring, turning foods
° _irring a_ turnir_ f_s sprea_ heat quickly to
the center of the dish and avoids overcooking at the
outer edges of the food
Covering food
Cover food to:
• Redu_ splattering
° SP_-ten cooking times
° Keep food moist
You can use any covering that le_ microwav_ pass
through. See "Getting to Know Your Microwave
Oven" for materials that microwaves will pass
through. If you are using the Sensor function, be sure
to vent
Releasing pressure in foods
• Severa| foods (for example: baked potatoes,
_usages, egg yolks_ and some fruits) are tightly
covered by a skin or membrane° Steam can build up
under the membrane during cooking, causing the
food to burst. To relieve the pressure and to prevent
bursting, pierce these foods before cooking w_h a
fork, cocktail pick, or toothpick.
Using s nding time
° Always al_ food to stand after cooking
Standing time after defrosting and cooking allows
the temperature to evenly spread throughout the
food, improvingthe cooking results
• The ler_ of the stand_g time depen_ on how
much food you are c_king and how dense it is.
Sometimes _ can be as short as the time it takes
you to remove the food from the oven and take it to
the ser¢ing table. However, with larger, denser food,
the standing time may be as long as 10 minutes
Arranging food
For best results, place food evenly on the plate. You
_n do this in several ways:
° If y_ are cooking several items of the _
food, such as baked potatoes, pla_ them in a ring
pattern for uniform cooPJng.
° When _ng foods of ur_ven shapes or
_|ckness, such as chicken breasts, pi_ the
smaller or thinner area of the food towards the
_nter of the dish 'where _ wil! be heated last.
° Layer thin sl_s of _t on top of each other,
• When you _k or reheat whole fi_, score the
skin - this prevents cracking.
• Do not let food or a container touch the top or sides
of the oven. This wiltprevent possible arcing.
Using aluminum foil
Metal containers should not be used in a microwave
oven_ There are, however, some exceptions. If you
have purchased food which is prepackaged in an
aluminum foil container, refer to the instructions on
the pac_ge. When using aluminum foil containers,
cooking times may be longer bemuse micro"waves
will only penetrate the top of the food if you use
aluminum containers without package instructions,
follow these guidelines:
27
Loading ...
Loading ...
Loading ...