GEAppliances.com

Safety

Appetizers/sauces/soups

CookingAppetizers: Tipsand Techniques

Recommended

Crisp crackers, such as melba toast, shredded wheatand crisp rye crackers are best for microwave use. Wait until party time to add the spreads.Placea paper towel under the crackerswhile they cook in the microwaveoven to absorb extra moisture.

Arrange individual appetizers in a circlefor even cooking.

Stir dips to distribute heat and shorten cooking time.

Cooking Sauces: Tips and Techniques

Use a microwavable casserole or glassmeasuring cup that is at least2 or 3 times the volume of the sauce.

Sauces made with cornstarch thickenmore rapidlythan those made with flour.

Cook saucesmade with cornstarchor flour uncovered so you may stir them 2 or 3 times during cookingfor a smooth consistency.

To adapt a conventionalsauce or gravyrecipe,reduce the amountof liquidslightly.

Cooking Soups: Tips and Techniques

Cook soups in a microwavable dish which holds double the volume of the recipe ingredients to prevent boil-over, especially if you use cream or milk in the soup.

Generally, cover microwaved soups with VENTED plastic wrap or a microwavable lid.

Cover foods to retain moisture. Uncover foods to retain crispness.

Avoidovercooking by using the minimum suggested time. Add more time, if necessary, only after checking the food.

Stirring occasionally will help blend flavors, distribute heat evenly, and may even shorten the cooking time.

When converting a conventional soup recipe to cook in the microwave oven, reduce the liquid, salt and strong seasonings.

Not Recommended

Appetizers with a crisp coating or puff pastry are best done in a conventional oven with dry heat.

Breaded products can be warmed in the microwave oven, but will not come out crisp.

Care Instructions Operating Instructions

Meat

CookingMeat: General Directions

Prepare the meat for cooking.

–Defrostcompletely.

–Trim off excess fat to avoid spattering.

–Place the meat, fat side down, on a microwavable rack in a microwavable dish.

–Use oven cookingbag for less tender cuts of meat.

–Arrange the meat so that thickerportions are toward the outside of the dish.

–Coverthe meat with waxedpaper to prevent spattering. Tendthe meat as it cooks.

–Drain juices as they accumulate to reduce spattering and keepfrom overcooking the bottom of the meat.

–Shieldthin or bony portionswith stripsof foil to prevent overcooking.

NOTE: Keep the foil at least1 inch from the oven walls, and do not cover morethan one-third of the meat with foil at any one time.

Let the meat stand covered with foil 10–15 minutes after you remove it fromthe oven.The internal temperature

of the meat may rise from 5–10° F during standingtime.

The Meat Cooking Charton the next page providesdetailed directions, Power Level, and Cooking Time settingsfor most cuts of meat.

25

Support Consumer Tips Troubleshooting Cleaning and