Cooking Instructions
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.
•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
•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 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 be heated to very high temperatures. Keep this in mind to avoid injury.
Guide for Cooking Eggs in Your Microwave
•Never cook eggs in the shell, and never warm
•Always pierce whole eggs to keep them from bursting.
•Cook eggs just until set; they become tough if overcooked.
Guide for Cooking Vegetables in Your Microwave
•Vegetables should be washed just before cooking. Often, no extra water is needed. If dense vegetables such as potatoes, carrots and green beans are being cooked, add about ¼ cup of water.
•Small vegetables (sliced carrots, peas, lima beans, etc.) can be cooked faster than larger ones.
•Whole vegetables, such as potatoes, acorn squash or corn on the cob, should be arranged in a circle on the turntable before cooking. They will be cooked more evenly if turned over after half the cooking time.
•Always place vegetables like asparagus and broccoli with the stem ends pointing towards the edge of the dish and the tips toward the center.
•When cooking cut vegetables, always cover the dish with a lid or vented microwavable plastic wrap.
•Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have their skin pricked in several spots before cooking to prevent them from bursting.
•For more even cooking, stir or rearrange whole vegetables halfway through the cooking time.
•Generally, the denser the food, the longer the standing time. (Standing time refers to the time necessary for dense, large foods and vegetables to finish cooking after they come out of the oven.) A baked potato can stand on the counter for five minutes before cooking is completed, while a dish of peas can be served immediately.
17