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TIPS FOR MICROWAVE COOKING
BROWNING ARRANGEMENT
Meat and poultry with high fat content that are cooked Do not stack food. Arrange in a single layer in the dish
for 10 or 15 minutes or longer will brown lightly. Foods for more even cooking. Because dense foods cook
cooked ,_shoiieitlii_eco.i_be blushed with,_b,uw,,iu9 ii_oieslowly,placethickeipOiLiOiIS Of ,,,eat,puulby,
agent,such as Worcestershiresauce,soy sauce,or fish,and vegetablestoward theoutsideofthe dish.
barbecue sauce. TESTING FOR DONENESS
A cover traps heat and steam and causes the food to need to test frequently for doneness.
cook more quickly. Use a lid or microwave-safe plastic
wrap with one corner folded back to vent the excess STANDING TIME
steam. Lids on glass casseroles can become hot Food often needs to stand from 2 to 15 minutes after
during _oking: Handle earefully: Waxed paper will you remove it from the even: Usually; you need to
prevent the food from splattering in the oven and help cover food during standing time to retain heat. Remove
retain heat. When warming bread items, use waxed most foods when they are slightly undercooked and
paper, napkins, or paper towels. To absorb extra they will finish cooking during standing time. The
sandwiches and fatty foods in paper internal temperature of food willrise about t 0 iP
towels, during standing time.
SPACING
Arrange individual foods, such as baked potatoes,
cupcakes, and hers d oeuvres in a circle and at least
1 inch apart. This will help the food cook more evenly.
STIRRING
Stirring blends flavors and redistributes the heat in
foods. Always stir from the outside toward the center
of the dish. Food at the outside of the dish heats first.
TURNING
Large foods, such as roasts and whole poultry, should
be turned so that the top and bottom cook evenly. Also
turn over chicken pieces and chops.
SHIELDING
To prevent some portions of rectangular or square
dishes from overcooking, you may need to shield
them with small strips of aluminum foil to block the
ii_;CiOWo.VeS. Yuu C&il &iSO Oovei _uulby i_9_ ,_Hd
wing tips with foiI to keep them from overcooking.
Always keep foil at least 1 inch from oven walls
to prevent arcing.
PIERCING
Pierce the shell, skin, or membrane of foods before
cooking to prevent them from bursting. Foods that
require piercing include: yolks and whites of eggs, hot
dogs, clams, oysters, and whole vegetables, such as
potatoes and squash.
CLEANING
Wipe the oven inside and outside with a soft cloth and • The turntable may be cleaned at the sink. Be careful
a mild detergent solution. Then rinse and wipe dry. not to chip or scratch the edges as this may cause
Ihis should be done weekly el more often, i_needed, the turntable to break during use
Never use cleaning powders or rough pads. ° The turntable roller rest should be cleaned regularly.
Excessive oiI splatters on the inside top will be difficult
to remove if Ieft for many days. Wipe splatters with a SPECIAL CARE
wet paper towel, especially after cooking chicken or For best performance and safety, the inner door panel
bacon: and the oven front frame should be free of food or
grease buildup. Wipe often with a mild detergent; then
REMOVABLE PARTS rinse and wipe dry. Never use cleaning powders or
The turntable and turntable roller rest are removable, rough pads.
They should be hand-washed in warm (not hot) water
with a mild detergent and a soft cloth. Once they are After cleaning the control panel, touch STOP/CLEAR
clean, rinse well and dry with a soft cloth. Never use to clear any entries that might have been entered
cleaning powders, steel wool, or rough pads. accidentally while cleaning the panel.
8
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