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TIPS FOR MICROWAVE COOKING
BROWNING
Meat and pcultry withhighfat contentthatare cooked
for 10 or 15 minutesor longerwillbrownlightly.Foods
cookeda shortertimecan be brushedwith abrowning
agent,suchas Womestershiresauce, soysauce, or
barbecuesauce.
COVERING
A covertrapsheat andsteam andcausesthefood to
cookmorequickly.Usea lid or microwave-safeplastic
wrapwith onecomer foiled backtoventthe excess
steam. Lidson glasscasserolescan become hot
duringcooking.Handlecarefully'.Waxedpaper will
preventthefoodfrom splattednginthe oven and help
retainheat. When warmingbreaditems,use waxed
paper, napkins,or papertowels.To absorbextra
moisture,wrapsandwichesand fattyfoodsin paper
towels.
SPACING
Arrangeindividualfoods,such as bakedpotatoes,
cupcakes,and horsd'oeuvresin a circleand at least
1 inchapart.Thiswill helpthe food cookmore evenly.
STIRRING
Stirringblends flavorsand redistributesthe heat in
foods. Alwaysstirfrom the outsidetowardthecenter
ofthe dish.Foodat the outsideofthe dishheatsfirst.
TURNING
Largefoods, suchas roastsand wholepoultry,should
beturned sothatthe topand bottomcookevenly.Also
turnover chickenpiecesand chops.
ARRANGEMENT
Do notstack food.Arrange ina singlelayerinthe dish
for moreeven cooking.Becausedensefoodscook
more slowly,place thickerportionsofmeat, poultry,
fish, andvegetablestowardthe outsideofthe dish.
TESTING FOR DONENESS
Becausefoodscookquicklyina microwaveoven,you
need totest frequently foraloneness.
STANDING TIME
Food often needs to stand from 2 to t5 minutes after
you remove it from the oven. Usually, you need to
cover food during standing time to retain heat. Remove
most foods when they are slightly undercooked and
they will finish cooking during standing time. The
internal temperature of food will rise about 10 °F
dudng standing time.
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
microwaves. You can also cover poultry legs and
wing tips with foil to keep them from ovemooking.
Always keep foil at least I inch from oven walls
to prevent arcing.
PIERCING
Pierce the shell,skin,or membraneoffoods before
cookingto preventthemfrom bursting.Foodsthat
requirepiercinginclude:yolksand whitesof eggs,hot
dogs,clams, oysters,and wholevegetables,suchas
potatoesand squash.
CLEANING
Wipe the oven inside and outside with a soft cloth and
a mild detergent solution. Then rinse and wipe dry.
This should be done weekly or more often, if needed.
Never use cleaning powders or rough pads.
Excessive oil splatters on the inside top will be difficult
to remove if left for many days. Wipe splatters with a
wet paper towel, especially after cooking chicken or
bacon,
REMOVABLE PARTS
The turntableand turntablerollerrestare removable.
They shouldbe hand-washedinwarm (nothot)water
witha milddetergentand a softcloth.Oncethey are
clean,rinsewell and drywitha softcloth.Never use
cleaningpowders,steelwool,or roughpads.
•The turntablemay be cleanedat thesink.Becareful
notto chipor scratchthe edges as thismay cause
the turntableto break duringuse.
•The turntablerollerrestshouldbecleanedregularly.
SPECIAL CARE
Forbestperformanceand safety,the innerdoorpanel
andthe oven front frame shouldbe freeoffoodor
grease buildup.Wipe oftenwitha milddetergent;then
rinseand wipe dry.Never usecleaningpowdersor
roughpads.
Aftercleaningthe controlpanel, touchSTOPfCLEAR
to clear anyentriesthatmighthavebeen entered
accidentallywhilecleaningthe panel.
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