ME16A4021AW User Manual

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English - 16

cooking guide

Microwave energy actually penetrates food,

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 avoid 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 the 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 25 minutes, it

will automatically adjust to 70 percent power after 25

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.

Turning

Turn foods over midway through the cooking cycle to expose

all parts to the microwave energy. This is especially important

with large items such as roasts.

Standing

Foods cooked in the microwave build up internal heat and

continue to cook for a few minutes after the oven stops. Let

foods stand to complete the cooking process, especially foods

such as roasts and whole vegetables. Roasts need this time to

complete cooking in the center without overcooking the outer

areas. All liquids, such as soup or hot chocolate should be

shaken or stirred when cooking is complete. Let liquids stand

a moment before serving. When heating baby food, stir well

and test the temperature before serving.

Adding moisture

Microwave energy is attracted to water molecules. Food that

is uneven in moisture content should be covered or allowed to

stand so that the heat disperses evenly. Add a small amount

of water to dry food to help it cook.

Venting

After covering a dish with plastic wrap, vent the plastic wrap

by turning back one corner to let excess steam escape.

COOKING MEAT

Place the meat fat side down on a microwave-safe roasting

rack in a microwave-safe dish. Use narrow strips of aluminum

foil to shield any bone tips or thin pieces of meat. Check the

temperature in several places before letting the meat stand

the recommended time.

The following temperatures are the removal temperatures.

The temperature of the food will rise during standing time.

Food

Cooking time/

Power level

Instructions

Roast beef

(boneless)

Up to 4 lbs.

Cooking Time:

10-15 min./lb. for

145 °F - Rare

12-17 min./lb. for

160 °F - Medium

14-19 min./lb. for

170 °F - Well Done

Place the roast fat-side

down on the roasting

rack and cover with

wax paper. Turn over

halfway through the

cooking process.

Let stand for 10 to 15

minutes.

Power Level:

High (10) for rst

5 minutes, then

Medium (5).

Pork

(boneless or

bone-in)

Up to 4 lbs.

Cooking Time:

15-20 min./lb. at

170 °F Well Done

Place the pork fat-side

down on the roasting

rack and cover with

wax paper. Turn over

halfway through

cooking process.

Let stand for 10 to

15minutes.