ENGLISH
COOKING TECHNIQUES
Your microwave can make cooking quicker and easier than conventional cooking. For best results, exercise the following techniques:
STIRRING
Stir foods such as casseroles and vegetables while cooking to distribute heat evenly. Food at the outside of the dish absorbs more energy and heats more quickly, so stir from the outside to the center. The oven will pause automatically when you open the door to stir your food.
ARRANGEMENT
Arrange unevenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts toward the outside of the turntable where they receive more microwave energy. To prevent overcooking, place delicate areas, such as asparagus tips, toward the center of the turntable.
SHIELDING
You may shield food with narrow strips of aluminum foil to prevent overcooking. Areas that need shielding include poultry
TURNING
Turn foods over midway through cooking to expose all parts to microwave energy. This is especially important with large items such as roasts.
STANDING
Foods cooked in the microwave build up internal heat and continue to cook for a few minutes after heating stops. Let foods stand to complete cooking, especially foods such as cakes and whole vegetables. Roasts need this time to complete cooking in the center without overcooking the outer areas. All liquids, such as soup or hot chocolate, should be shaken or stirred prior to cooking, midway through, and when cooking is complete. Let liquids stand a moment before serving. When heating baby food, stir well at removal and test the temperature before serving.
ADDING MOISTURE
Microwave energy is attracted to water molecules. Food that is uneven in moisture content should be covered or allowed to stand so that the heat disperses evenly. Add a small amount of water to dry food to help it cook.
PAGE 16 • SET UP & USE
