GE JVM239 warranty Glossmy of MCROWA~ mmS

GLOSSMY OF MCROWA~ mmS

men adap~ tipes for the d~v~ it is best tom with a f~ reei~ fiowing how the food Add look and ~ ti ~p when adapting recipes for rnicrowa~ Foods that quire b= or - dry surfn - cook better in_ 0-.

●Moist foods, such as vegetablm, fmits, poultry and stiood, microwave well.

●Wch foods, such as bar cookies, moist cakes md candies, are suitable for microwaving because of their high fat ad sugar content.

. Mum regulsr oven cmtig ti- by 1~ to 1~. Check food after minimum time to avoid e v e - k i n g .

s Sdl amoun@ of butter or ON can be used for flavoring, but are not _ to prevent sticking.

●Seasonings may need to be reduced. Sdt meats snd vegetables after cooking.

~v~ h both regular bting md microwave cooking, covers hold in moisture, allow for more even heating and tiuce cooking time. h regular ovens, partial covering dews excess steam to escape. Venting plastic wrap or mveri~ witb wax paper serves the same purpose when microwaving.

Venting. *covering a dish witi plastic wrap, you vent the plastic wrap by turning back 1 corner so ex=s steam can escape.

~Food in Ov- When btig in reguh ovens, you position foods, such as cake layem or pota-, so hot air can flow wund them When microwaving, you -e foods in a ring, so that dl sides= exposed to microwave en=.

Sm. k rangetop cooking, you stir foods up tim the bottom to h- them evedy. When microwaving, you stir inked portions from the outside to the center. Foods that ~uire constant stirring wfll need ody occasional stirring when microwaving.

-*. h mgetop -king, you turn over foods, such ss hamburgers, so both sib a -y

mntact h hot pan. When microwaving, turning is oh needed during &fros@ or when cooking certain foods, such as fro= hamburgers.

S- Tima When you cook with reguk ovens, foods such as roasts or c- m allowed to s~d to ftish cooking or to set. Standing time is espectily impomt in mimwave inking. Note that a mimwaved cake is not placed on a cooling rack.

Shi_ h a regular oven, you shield chicken tits or H foods to prevent over-bwning. When microwaving, you use sdl stips of foil to shield thin parts, such as the tips of wings and legs

on poultry, which would cook before l~er p-.

_ Sparks Cad by too much* in b micmwave oven or meti touching the side of the oven or fofl that is not molded to food.

Wek Foods to Rdm ~ Steam butids Up psw in foods that are tightiy covered by a skin or membrane. Prick foods, such as potatoes (as you do before mgulm oven cooking), egg yok and chicken livers, to ~vent bursting.

Ro_ *idly, repositioning a dish in the oven helps food cook more evenly. To rotate 1~ turn, turn the dish unti the side that was to the back of the oven is to tie front. To tite 1/4 turn, turn the dish until b side that wss to the back of the oven is to the side.

Hty of Food. h both regular baking and microwave mbg, dense foods, such as potatoes, take longer to mk than light, porous foods, such as rolls, bread or pi-s of cske.

Round Shapes. Since microwaves penetrate f- to about 1 inch from top, bottom and sides, round shapes md rings -k more evenly. Comers receive more energy and may ovemook. This may dso happen when cooking in a regular oven.

Neaey. Foods with a delicate texture, such ss custards, are best cooked at lower power settings to avoid toughening.

Natti Moi- of food affects how it inks. Very moist foods cook evenly because microwave en-y is attracted to water molecules. Food that is uneven in moisture should be covered or allowed to stand so it heats evenly.

~ece S&. Sdl pieces cook faster thm large ones. ~~S that are Sfik in S& ad Sk~ cook - evenly. Witi large pi-s of food, reduce the power setting for even cooking.

Shape of Food. h both types of cooking, thin- cook faster than thick areas. This can be controlled in microwaving by placing thick pieces near the outside dge and thin pieces in the center.

S- Temperatm Foods taken from the fi= or refrigerator take longer to cook * foods at room temperature. Timings in our =ip are based on the tempera- at which you notily stem the foods.

~tity of F- h both types of cooking, sdl amounts usually take lms time than large arnounm. This is most apparent in microwave cooking, where time is -y related to the number of servings.

Sh#(on models so quipped). Use the shelf to heat more than 1 dish at a time. Take the shelf out when you m not using i~

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