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MICROWAVE COOKING TIPS
Amount of food
• Ifyou increase or decrease theamountoffood
you prepare,the time ittakes to cook that food will
alsochange. For example, ifyou double a recipe,
add a little morethan half the originalcooking time.
Check for doneness and, if necessary,add more
time in small increments.
Starting temperature of food
•The lowerthe temperature ofthefood beingput
intothe microwave oven, the longer ittakes to cook.
Food at roomtemperature will be re-heatedmore
quicklythan food at refrigeratortemperature.
Composition of food
•Food with a lot of fat and sugar will be heated
faster than food containing a lotof water. Fat and
sugarwill also reach a higher temperature than
water in the cooking process.
•The more dense the food, the longer ittakes to
heat. "Very dense"food likemeat takeslonger to
heat than lighter,more porousfood likesponge
cakes.
Size and shape
•Smaller pieces of food willcook faster than larger
pieces.Also, same-shaped pieces cook more
evenly than different-shaped pieces.
•With foods that have different thicknesses, the
thinner partswill cook faster than the thickerparts.
Place the thinnerparts of chickenwings and legs in
the center ofthe dish.
Stirring,turning foods
•Stirring and turning foods spreads heatquicklyto
the center ofthe dish and avoids overcooking atthe
outeredges of the food.
Covering food
Coverfood to:
• Reduce splattering
•Shorten cookingtimes
• Keep food moist
You can use any covering that lets microwavespass
through. See "Gettingto KnowYour Microwave
Oven"for materials that microwaveswill pass
through. If you are usingthe Sensorfunction, be sure
to vent.
Releasingpressure infoods
•Severalfoods(forexample:bakedpotatoes,sausages,
eggyolks,andsomefruits)aretightlycoveredbya skinor
membrane.Steamcanbuildupunderthemembrane
duringcooking,causingthefoodto burst.Torelievethe
pressureandtopreventbursting,piercethesefoods
beforecookingwitha fork,cocktailpick,ortoothpick.
Using standingtime
•Alwaysallowfoodtostandeitherinor outoftheoven
aftercookingpowerstops.Standingtimeafterdefrosting
andcookingallowsthetemperaturetoevenlyspread
throughoutthefood,improvingthecookingresults.For
insideovenstandingtime, youcanprograma" 0" power
secondstageofthecookingcycle.SeeTwo-Stage
Cooking.
•Thelengthofthestandingtimedependsonhowmuch
foodyouarecookingandhowdenseitis.Sometimesit
canbe asshortasthetimeittakesyoutoremovethe
foodfromtheovenandtakeittotheservingtable.
However,withlarger,denserfooditem,thestandingtime
maybeaslongas10minutes.
Arranging food
Forbestresults,placefoodevenlyontheplate.Youcando
thisinseveralways:
•Ifyouarecookingseveralitemsofthesamefood,
suchasbakedpotatoes,placetheminaringpatternfor
uniformcooking.
•Whencookingfoods ofunevenshapesor thickness,
such aschickenbreasts,placethesmallerorthinner
areaofthefoodtowardsthecenterofthedishwhereitwill
beheatedlast.
•Layerthin slicesofmeatontopofeachother.
•Whenyou cookor reheatwholefish, scoretheskin-
thispreventscracking.
•Do notletfoodor acontainertouchthetoporsidesofthe
oven.Thiswillpreventpossiblearcing.
Using aluminumfoil
Metalcontainersshouldnotbeusedina microwaveoven.
Thereare,however,someexceptions.Ifyouhave
purchasedfoodwhichisprepackagedinanaluminumfoil
container,refertotheinstructionsonthepackage.When
usingaluminumfoilcontainers,cookingtimesmaybe
longerbecausemicrowaveswillonlypenetratetheexposed
topofthefoodandnotthebottomorthesides.Ifyouuse
aluminumcontainerswithoutpackageinstructions,follow
theseguidelines:
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