POPPING POPCORN
One of the major features of your microwave oven is popping popcorn. Place the microwave popcorn package (3.5 oz) onto a microwaveable dish, then on the glass tray, following the manufacturer's instructions.
Touch the POPCORN pad and the oven will operate for 2 minutes and 55 seconds at full power (PL 10), the average popping time. Do not leave the oven unattended while popping popcorn. If popcorn does not pop sufficiently, cook a few seconds longer. Do not press the POPCORN pad again as the popcorn may burn. When opening the package, face it away from you to avoid contact with any steam released.
NOTE: Do not use the POPCORN pad with single servings bags of microwave popcorn as they require less cooking time. Always follow instructions on the popcorn bag.
REHEATING
One of the major bonuses of the microwave cooking method is its efficiency in reheating cooked food. Most food can be reheated in the microwave oven without loss of quality or texture. Leftovers taste as good as when freshly prepared, and it is no longer necessary to keep foods hot until everyone is ready to eat.
Main dishes reheat especially well, some even improve in flavor if they are made in advance. Care must be taken to avoid additional cooking; rare meat should never be heated beyond its original doneness temperature, or it will cook to medium or well done.
To retain moisture during reheating, cover food with a lid. Exceptions are rare or medium meats, some sandwiches, griddle foods like pancakes, and baked foods. Wrap breads and sandwiches in paper napkins to absorb moisture and prevent sogginess.
Follow the directions for recommended foods and weights that can be cooked on each category. There are 3 categories for reheating. Use only microwaveable containers.
Reheating Chart (touch the DINNER PLATE pad and select the reheat setting)
Food | Amount | Starting | Suggested | Special |
|
| Temperature | Serving Temp. | Techniques |
|
|
|
|
|
Meat Slices | 1 to 2 servings | Refrigerated. | 150 to 160°F | Cover with wax paper. |
turkey, beef, | (12 oz) |
|
| Do not cover rare or |
ham, pork. |
|
|
| medium meats. |
|
|
|
|
|
Casseroles | 2 to 3 servings | Refrigerated. | 140 to 170°F | Cover, stir after half the |
| (16 oz) |
|
| time. |
|
|
|
|
|
Soups | 1 serving | Refrigerated. | 140 to 170°F | Cover, stir after half the |
| (10 oz) |
|
| time. |
|
|
|
|
|
Breads: | 3 pieces | Refrigerated. |
| Wrap in paper napkin |
cake (coffee | (6 oz) |
|
| or towel. |
cake, doughnuts, |
|
|
|
|
sweet rolls), dinner |
|
|
|
|
rolls, muffins. |
|
|
|
|
|
|
|
|
|
Plated Meals: | 1 plate | Refrigerated. | 150 to 160°F | Cover plate with wax |
meat plus 2 | (12 oz) |
|
| paper or plastic wrap. |
vegetables. |
|
|
|
|
REGULAR: A regular amount of food: Approx. 9 oz (for example, 4oz
sliced meat or poultry, 3 oz potato or rice and 2 oz vegetables
or equivalent.)
SMALL: A smaller amount of food: Approx. 6 oz.
BIG: A larger amount of food: Approx. 12 oz.
Regular | Small | Larger |
|
|
|
“rE G” | “SA L” | “bI G” |
2.20 | 1.20 | 2.50 |
|
|
|
22