Kenmore 721.62362, 721.62364, 721.62369 Tips For Microwave Cooking, Cleaning, Browning, Covering

TIPS FOR MICROWAVE COOKING

BROWNING

Meat and poultry withhigh fat content thatare cooked for 10 or 15 minutesor longerwill brownlightly. Foods cookeda shortertimecan be brushedwitha browning agent, suchas Worcestershiresauce, soy sauce, or barbecuesauce.

COVERING

A covertraps heat and steam and causesthefood to cookmore quickly.Usea lidor microwave-safeplastic wrapwith one corner folded backto ventthe excess steam. Lidson glass casserolescan become hot duringcooking.Handle carefully.Waxed paperwill preventthe food from splatteringin the ovenand help retainheat. When warmingbreaditems, use waxed paper, napkins,or paper towels.To absorb extra moisture, wrap sandwichesand fatty foods in paper towels.

SPACING

Arrange individual foods, such as baked potatoes, cupcakes, and hors d'oeuvresin a circle and at least t inch apart. This will help the food cook more evenly.

STIRRING

Stirring blends flavors and redistributes the heat in foods. Always stir from the outside toward the center of the dish. Food at the outside of the dish heats first.

TURNING

Large foods, such as roasts and whole poultry, should be turned so that the top and bottom cook evenly. Also turn over chicken pieces and chops.

ARRANGEMENT

Do not stack food. Arrange in a single layer in the dish for more even cooking. Because dense foods cook more slowly, place thicker portions of meat, poultry,fish, and vegetables toward the outside of the dish.

TESTING FOR DONENESS

Because foods cook quickly in a microwave oven, you need to test frequently for doneness.

STANDING TIME

Depending on density, food often needs to stand from 2 to 15 minutes after you remove it from the oven. Usually, you need to cover food during standing time to retain heat. Remove most foods when they are slightly undercooked and they will finish cooking during stand- ing time. The internal temperature of food will rise about

10 °F during standing time.

SHIELDING

To prevent some portions of rectangular or square dish- es from overcooking, you may need to shield

them with small strips of aluminum foil to block the microwaves. You can also cover poultry legs and wing tips with foil to keep them from overoooking. Always keep foil at least I inch from oven walls to prevent arcing.

PIERCING

Pierce the shell, skin, or membrane of foods before cooking to prevent them from bursting. Foods that require piercing include yolks and whites of eggs, hot dogs, clams, oysters, and whole vegetables, such as potatoes_and squash.

CLEANING

Wipe the oven inside and outside with a soft cloth and a mild detergent solution. Then rinse and wipe dry. This should be done weekly or more often, if needed. Never use cleaning powders or rough pads.

Excessive oil splatters on the inside top will be difficult to remove if left for many days. Wipe splatters with a wet paper towel, especially after cooking chicken or bacon.

REMOVABLE PARTS

The turntable and turntable roller rest are removable.

They should be hand-washed in warm (not hot) water with a mild detergent and a soft cJoth.Once they are clean, rinse well and dry with a soft cloth. Never use cleaning powders, steel wool, or tough pads.

•The turntable may be cleaned at the sink. Be careful not to chip or scratch the edges as this may cause the turntable to break during use.

•The turntable roller rest should be cleaned ragulady.

SPECIAL CARE

For best performance and safety, the inner door panel and the oven front frame should be free of food or grease buildup. Wipe often with a mild detergent; then rinse and wipe dry. Never use cleaning powders or rough pads.

After cleaning the control panel, touch STOP/CLEAR

to clear any entries that might have been entered accidentally while cleaning the panel,

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