Kenmore 721.80032, 721.80039, 721.80033, 721.80034 manual Microwave Cooking Tips

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MICROWAVE COOKING TIPS

Amount of food Releasing pressure in foods

•Ifyou increase or decrease the amount of food you prepare, the time it takes to cook that food will also change. For example, if you double a recipe, add a little more than half the original cooking time. Check for doneness and, if necessary, add more time insmall increments.

Starting temperature of food

•The lower the temperature of the food being put into the microwave oven, the longer it takes to cook. Food at room temperature will be re-heated more quickly than food at refrigerator temperature.

Composition of food

•Food with a lot of fat and sugar will be heated faster than food containing a lot of water. Fat and sugar will also reach a highertemperature than water in the cooking process.

•The more dense the food, the longer it takes to heat. "Very dense" food like meat takes longer to

heat than lighter, more porous food like sponge cakes.

Size and shape

•Smaller pieces of food will cook faster than larger pieces. Also, same shaped pieces cook more evenly than different-shaped pieces.

•With foods that have different thicknesses, the thinner partswill cook faster than the thicker parts. Place the thinner partsof chicken wings and legs in the center of the dish.

Stirring, turning foods

•Stirring and turning foods spreadsheat quicklyto the center of the dish and avoids overcooking at the outer edges of the food.

Covering food

Cover food to:

•Reduce splattering

•Shorten cooking times

•Keep food moist

You can use any covering that lets microwaves pass through. See "Getting to Know Your Microwave Oven" for materials that microwaves will pass through.

•Several foods (forexample:baked potatoes, sausages, egg yolks, and some fruits) are tightly covered by a skin or membrane. Steam can build up under the membrane during cooking, causing the food to burst. To relieve the pressureand to prevent bursting, pierce these foods before cooking with a fork, cocktail pick, or toothpick.

Using standing time

•Always allow food to stand either in or out of oven after cooking power stops. Standing time after defrosting and cooking allows the temperature to evenly spread throughout the food, improving the cooking results. For inside oven standing time, you can program "0" power sencond stage of the cooking cycle. See Two-Stage Cooking.

•The length of the standing time depends on how much food you are cooking and how dense it is. Sometimes it can be as short as the time it takes

you to remove the food from the oven and take it to the serving table. However,with large, denser food item, the standing time may be as long as 10 minutes.

Arranging food

For best results, place food evenly on the plate. You can do this in several ways:

•If you are cooking several items of the same food, such as baked potatoes, place them in a ring pattern for uniform cooking.

•When cooking foods of uneven shapes or thickness, such as chicken breasts, place the smaller or thinner area of the food towards the center of the dish where it will be heated last.

•Layer thin slices of meat on top of each other.

•When you cook or reheat whole fish, score the skin - this prevents cracking.

•Do not let food or a container touch the top or sides of the oven. This will prevent possible arcing. Arcing is a spark that can cause damage to the oven interior.

Using aluminum foil

Metal containers should not be used in a microwave oven. There are, however, some exceptions. If you have purchased food which is prepackaged in an aluminum foil container, refer to the instructionson the package. When using aluminum foil containers, cooking times may be longer because microwaves will only penetrate the top of the food. If you use aluminum containers without package instructions, follow these guidelines: