Jenn-Air JMC8100ADB manual Cooking Guide Cooking Principles and Techniques

COOKING GUIDE

COOKING PRINCIPLES AND TECHNIQUES

The advantages of microwave cooking are speed and efficiency, For warming, heating, and defrosting, nothing compares. Here are a few tips that will make microwaving easier and more enjoyable,

Microwave Cooking Principles Because microwave cooking

requires only one-quarterto one- third the time of conventional

cooking, cooking principles become even more important,

Quantity

In microwave cooking, the cooking time is dependent on the amount of food in the oven. If you double the recipe, plan on doubling the cooking time.

Density

Dense foods, such as potatoes, need more cooking time, as they take longer for microwave energy

to penetrate and for the heat robe conducted through them.

Shape and Size

Cut food into uniform shapes and sizes for even cooking in the microwave. When cooking irrecJular

shapes (such as chicken pieces-),

place the thicker parts to the outer edge of the dish.

Moisture, Sugar and Fat

Food high in moisture, sugar or fat cook faster. Add a minimum of

liquid to moisten foods. Excessive amounts of water slow cooking,

Starting Temperature

Frozen or refrigerated foods take longer to microwave than food at

room temperature. Delicate Ingredients

Delicate foods such as eggs,

cheese, mayonnaise, etc., cook very quickly, and should be watched carefully,

Microwave Cooking Techniques

Arranging:Arrange food in a

circular pattern, with denser, thicker items at the edge of the dish. Piercing: Pierce the membrane of foods such as eggs, oysters, snails, sausages, livers, clams and whole vegetables, so they do not burst. Pierce pouches when using cook-in-the-bag food items.

Reheating: Cooked food reheats

extremely well by using a low level of microwave energy. Place denser foods near the outer edge of the dish when reheating.

Covering: Most foods will cook and reheat better when covered. Pierce plastic wrap to vent steam.

Stirring: Stir foods to help cook/ reheat more quickly and evenly. Turning Over: To promote even

cooking, turn larger solid items

such as roasts or baked potatoes over halfway through the cooking

time.

Shielding: Use small, smooth strips

of aluminum foil to prevent corners and thin or bony areas from overcooking.

Standing TTrne: Foods continue

cooking even after removal from

the oven. Standing time is necessary to allow foods to complete cooking/defrosting.

Converting Recipes

Microwave recipes will likely call for less liquid and cooking time.

Microwave Thermometers

Amicrowave-safethermometercan

be used to achieve the best results,

Insert the thermometer carefully and properly into the food.

The guide belowgives suggested

thermometer readings for meat and poultry. Keep in mind that standing

time is essential for most food to

reach its proper temperature. Internal temperatures should be measured after 5-10minutes of

standing time.

Guide to Internal Temperatures 145°F(63°C). Rare beef

150°F (66°C). Vegetables, hotdrinks, soups, casseroles

160°F (71°C). Medium beef, lamb,

veal, pork

170°F (77°C). Well-done beef, lamb,

pork

170°F (77°C). Whole fish 185°F (85°C). Well-done,

poultry pieces or roasted bird

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