COOKING GUIDE (CONTINUED)
DESSERTS
There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh flavor and texture. Microwaved cakes are higher and more tender than conventionally baked; since cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and flaky, while delicate custards and puddings are easy to prepare.
Guide for Cooking Cakes
Food | Power | Cooking Time | Standing | Special Notes |
| Level |
| Time |
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Cake, round | 100 | 3 1/2 - 5 min. | 2 - 5 min. | Pour into greased and wax |
(Mixed 9 inch) | 80 | 4 1/2 - 6 min. |
| paper lined cake dishes. |
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Ring or Angel Food Cake | 80 | 5 1/2 - 6 1/2 min. | 2 - 5 min. | Cover with wax paper. |
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Muffin (6 muffins) | 50 | 4 1/2 - 6 1/2 min. | 2 - 5 min. | Rearrange once. |
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Custard (6 servings) | 50 | 10 - 12 min. | 5 - 7 min. | Rearrange once. |
Baking
•Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional.
•If insufficient browning disturbs you, frost, glaze or add food coloring to white or yellow batters.
•A microwaveable cookie sheet can be made by covering cardboard with waxed paper.
•Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You can make a microwaveable ring mold of your own by placing a
•Because your cakes will rise higher in microwave cooking, never fill microwaveable cake pans more than half full.
•Reduce baking powder and soda by approximately
•Fill
•You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the microwave oven. Then, place them in a conventional oven to brown prior to serving.
•Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or overcooking makes bread tough and rubbery.
•When making yeast bread in a microwave oven, choose a recipe with cornmeal, whole wheat flour, or rye flour to achieve a richer color.
WEIGHT & MEASURE CONVERSION CHART
• POUNDS & OUNCES TO GRAMS
POUNDS (lbs) | GRAMS (g) |
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| OUNCES (oz) | GRAMS (g) |
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| OUNCES (oz) |
| GRAMS (g) | |
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1/4 | 114 |
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| 1 | 28 |
| 9 |
| 255 | ||
1/2 | 227 |
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| 2 | 57 |
| 10 |
| 284 | ||
3/4 | 341 |
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| 3 | 85 |
| 11 |
| 312 | ||
1 | 454 |
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| 4 | 113 |
| 12 |
| 340 | ||
2 | 907 |
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| 5 | 142 |
| 13 |
| 369 | ||
3 | 1361 |
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| 6 | 170 |
| 14 |
| 397 | ||
4 | 1814 |
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| 7 | 198 |
| 15 |
| 425 | ||
5 | 2268 |
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| 8 | 227 |
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| 16 |
| 454 | |
6 | 2722 |
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| • FLUID MEASUREMENTS |
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7 | 3175 |
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| 1 Cup = | 8 fluid ounces = | 240 ml | ||||||
8 | 3629 |
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| 1 Pint = | 16 fluid ounces = | 480 ml | ||||||
9 | 4082 |
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| 1 Quart = | 32 fluid ounces = | 960 ml | ||||
10 | 4536 |
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11 | 4990 |
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| 1 Gallon = | 128 fluid ounces = | 3840 ml | ||||
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