Cooking Instructions, Cooking Utensils

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Cooking Instructions

Cooking Utensils

Recommended Use

•Glass and glass-ceramic bowls and dishes — Use for heating or cooking.

•Microwavable browning dish — Use to brown the exterior of small items such as steaks, chops, or pancakes. Follow the directions provided with your browning dish.

•Microwavable plastic wrap — Use to retain steam. Leave a small opening for some steam to escape and avoid placing it directly on the food.

•Wax paper — Use as a cover to prevent spattering.

•Paper towels and napkins — Use for short-term heating and covering; they absorb excess moisture and prevent spattering. Do not use recycled paper towels, which may contain metal and can catch fire.

•Paper plates and cups — Use for short-term heating at low temperatures. Do not use recycled paper, which may contain metal and can catch fire.

•Thermometers — Use only those labeled “Microwave Safe” and follow all directions. Check the food in several places. Conventional thermometers may be used once the food has been removed from the oven.

Limited Use

•Aluminum foil — Use narrow strips of foil to prevent overcooking of exposed areas. Using too much foil can damage your oven, so be careful.

•Ceramic, porcelain, and stoneware — Use these if they are labeled “Microwave Safe”. If they are not labeled, test them to make sure they can be used safely. Never use dishes with metallic trim.

•Plastic — Use only if labeled “Microwave Safe”. Other plastics can melt.

•Straw, wicker, and wood — Use only for short-term heating, as they can be flammable.

Not Recommended

•Glass jars and bottles — Regular glass is too thin to be used in a microwave, and can shatter.

•Paper bags — These are a fire hazard, except for popcorn bags that are designed for microwave use.

•Styrofoam plates and cups — These can melt and leave an unhealthy residue on food.

•Plastic storage and food containers — Containers such as margarine tubs can melt in the microwave.

Metal utensils — These can damage your oven. Remove all metal before cooking.

Testing Utensils

If you are not sure whether a dish is microwave-safe or not, you can perform this test:

1.Fill a 1 cup glass measuring cup with water and put it inside your oven, next to the dish you want to test.

2.Press the One Minute + button once to heat them for one minute at High power. The water should be warm and the dish you are testing should be cool. If the dish is warm, then it is absorbing microwave energy and is not acceptable for use in the microwave.

Cooking Techniques

Stirring

Stir foods such as casseroles and vegetables 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 to 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 receive more microwave energy. To prevent overcooking, place thin or delicate parts toward 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 bak- ing dishes. Use only small amounts of aluminum foil. Larger amounts can damage your oven.

Turning

Turn foods over midway through cooking to expose all parts to 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 cooking, 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 serv- ing.

Adding Moisture

Microwave energy is attracted to water molecules. Food that is uneven in moisture con- tent 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.

General 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.

•Altitude and the type of cookware you are using can affect cooking time. When using a new recipe, use the minimum cooking time and check the food occasionally to prevent overcooking.

•Foods with a non-porous skin such as potatoes or hot dogs, should be pierced to prevent bursting.

•Frying with heating oil or fat is not recommended. Fat and oil can suddenly boil over and cause severe burns.

•Some ingredients heat faster than others. For example, the jelly inside a jelly doughnut will be hotter than the dough. Keep this in mind to avoid burns.

•Home canning in the microwave oven is not recommended because all harmful bacteria may not 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 heat to very high temperatures. Keep this in mind to avoid injury.