-–

&sauces

], No coveris needed,exceptfor thick, chunkyspaghettisauce.

2.Becausemicrowavedsaucesevaporatelessthanontherangetop,theyamthinnerthanconventionallycookedsaucesmadewiththesameam~nt ofthickeningIncreasethickeningbyaddingextrateaspoonto. 1tablespoonflouror cornstarchforeachcupof liquid.

3.Microwavedsaucesdonotneedgobestirredconstantlybutmostshouldbewhiskedvigorouslywithwirewhiskonceor twicewhile microwaving.

4.Varybasicwhitesaucebyaddingcheese,eggyolks,creamor drymilksolids.Addflour withmayonnaiseor wine.

~..

——

“wa–

Food

Container

Cover

‘1’ixne

.

 

 

51~.61~mint

Graviesand

G1assmeasure

No

sauces

or bowl

 

 

thickenedwith

 

 

 

flour or

 

 

 

cornstarch

 

 

 

(1cup)

 

 

 

sauces

 

 

 

Thin,liquid

Casserole

No

6-8 min.

sauces(Aujus,

 

 

 

Clam,etc.)

 

 

 

(1cup)

 

 

 

Meltedbutter

Glassmeasure

No

2 min.

sauces,

 

 

 

clarifiedbutter

 

 

 

(%cup)

 

 

 

Thickspaghetti,

Casseroleor

Yes

5-7min.

barbecueor

largebowl

(spaghetti)

4-6 min.

sweetlsour

 

 

 

sauces

 

 

 

(2cups)

 

 

 

Comments

Microwavefat, flourandsaittogether to melt andblend,Whiskin liquidand

finishcooking.Incrcasctime 1 to2 minutesper tidditiomdcupof sauce.

Add cornstarch-watermixtureto

heatedingredients,StirWC1land microwaveto finish.

Microwavebutterjust to melt.For clarifiedbutter,bringtoboilthenlet standuntillayersseparate,Pouroff andusecleartoplayer.

Stiringredientstogetherand microwave5 to 7 minutes,stirring afterhalfoftime,Continuecooking

4to 6 minutesuntilsauceis slightly thickened,stirringtwice,Letstand

5to 10minutestodevelopflavor.

~

--

----

--

~“..

-—

-

~.

~

ChMngfor

Covering.In bothconventionalandmicrowavecooking,covers holdin moistureandspeedheating.Conventionally,partial coveringallowsexcesssteamtoescape.Ventingplasticwrap or coveringwithwaxpaper servesthesamepurposewhen microwaving.

ArrangingonOvenShelf. Inconventionalbaking,youposition

foods,suchastomatoesor potatoes,so thathotair can flowaround them. Whenmicrowaving,youarrangefoodsin a ring, so thatall sidesareexposedto microwaveenergy.

StirringIn.range-topcooking,youstir foodsup fromthebottom to helpthemheatevenly.Whenmicrowaving,youstir cooked portionsfromtheoutsideto the center.Foodswhichrequire constantstirringconventionallywillneedonlyoccasionalstirring.

‘llm@ Over.In range-topcookingyouturn overfoodssuchas hamburgers,so bothsidescan directlycontacthotpan. When microwaving,turningis oftenneededwhencookingfoodssuchas

_ frozenlm.mburgers.

v-

StandingTime. In conventionalcooking,foodssuchas roastsor cakesareallowedto standto finishcookingor set. Standingtime isespeciallyimportantin microwavecooking.A microwavedcake is notplacedon a coolingrack.

Shielding.In a conventionalovenyoushieldchickenbreastsor bakedfoodsto preventoverbrowningWhenmicrowaving,you. mayuse smallstripsof foilto shieldthinparts,suchasthetipsof wingsandlegsonpoultry,whichwouldcookbeforelargerparts.

PierceFoodstoReleasePressure.Steambuildsup pressurein foodswhicharetightlycoveredbya skinor membrane,Pierce potatoes(asyoudo conventionally),eggyolksandchickenlivers to preventbursting.

Rotating. (occasionally,repositioninga dishin theovenhelpsfood cookevenly,Torotate1/2turn, turnthedishuntilthesidewhichwas to thebackoftheovenistothe front.Torotate1/4turn,turnthe dishuntilthesidewhichwasto thebackof theovenis to theside.

15

Page 15
Image 15
GE JE42, JE40 manual Container Cover, Food, ‘1’ixne

JE42, JE40 specifications

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