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About foodFood Do Don't
Eggs,
sausages,
nuts, seeds,
fruits &
vegetables
Puncture egg yolks before cooking to •
prevent “explosion”.
Pierce skins of potatoes, apples, squ ash, •
hot dogs and sausages so that steam
escapes.
Cook eggs in shells.•
Reheat whole eggs.•
Dry nuts or seeds in shells.•
Popcorn Use specially bagged popcorn for •
microwave cooking.
Listen while popping corn for the •
popping to slow to 1 or 2 seconds or use
special popcorn pad.
Pop popcorn in regular brown bags •
or glass bowls.
Exceed maximum time on popcor n •
package.
Baby food Transfer baby food to small dish and •
heat carefully, stirring often. Check
temperature before serving.
Put nipples on bottles after heati ng and •
shake thoroughly. “Wrist” test before
feeding.
Heat disposable bottles.•
Heat bottles with nipples on.•
Heat baby food in original jars.•
General Cut baked goods with filling after heatin g •
to release steam and avoid burns.
Stir liquids briskly before and af ter •
heating to avoid “eruption”.
Use deep bowl, when cooking liquids or •
cereals, to prevent boilovers.
Heat or cook in closed glass jar s or air •
tight containers.
Can in the microwave as harmful •
bacteria may not be destroyed.
Deep fat fry.•
Dry wood, gourds, herbs or wet •
papers.
Information You Need To Know
About microwave cookingArrang e foo d ca refully. Place thicke st ar eas • towards outside of dish.
Watch cooking time. Cook for the shortest amount • of time indicated and add more as needed. Food
severely overcooked can smoke or ignite.
Cover foods while cooking. Check recip e or • cookbook for sugge stions: paper towels, wa x
paper, microwave plastic wrap or a lid. Cov-
ers prevent spattering and help foods to cook
even ly.
Shield with small flat pieces of aluminum foil any • thin are as of meat or poultry to prevent over-
cooking before dense, thick areas are cooked
thoroughly.
Stir foods from outside to center of dish once or • twice during cooking, if possible.
Turn fo ods ove r once durin g micr owaving t o • speed cooking of such foods as chicken and
hamburgers. Large items like roa sts must be
turned over at least once.
Rearra nge f oods such as m eatballs half way • through c ooking both from top to bottom and
from the center of the dish to the outside.
Add standing time. Remo ve foo d fro m oven • and stir, if pos sible. Cover for st anding time
which allows the food to finish cooking without
overcooking.
Check for doneness. Look for signs indicating • that cooking temper atures have been reached.
Doneness signs include:•
- Food steams throughout, not just at edge.
- Cent er b ottom of dish is v ery hot to th e
touch.
- Poultry thigh joints move easily.
- Meat and poultry show no pinkn ess.
- Fish is opaque and flakes easily with a fork .