Kenmore 721.80829, 721.80824 Microwave Cooking Tips, Releasingpressure in foods, Sizeand shape

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MICROWAVE COOKING TIPS
Amount of food	Releasingpressure in foods
• If you increase or decrease theamount of food	• Severalfoods (forexample:bakedpotatoes,sausages,
you prepare, the time it takes to cook that food will	eggyolks,andsomefruits)aretightlycoveredbya skinor
also change, For example, if you double a recipe,	membraneSteamcanbuildup. underthe membrane
add a little more than half the originalcooking time,	duringcooking,causingthe foodto burst.Torelievethe
Check for doneness and, if necessary, add more	pressureandto preventbursting,pierce thesefoods
time in small increments.	beforecookingwithafork,cocktailpick,ortoothpick.

Starting temperature of food

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

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 higher temperature 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.

Sizeand 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 parts of chicken wings and legs in the center of the dish,

Stirring, turning foods

•Stirring and turning foods spreads heat quickly to 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, If you are using the Sensor function, be sure to vent,

Using standing time

•Alwaysallowfood to standeitherinor outofthe oven aftercookingpowerstops.Standingtimeafterdefrosting andcookingallowsthetemperatureto evenlyspread throughoutthefood,improvingthecookingresults.For insideovenstandingtime, youcan programa" O" power secondstageof thecookingcycle.SeeTwo-Stage Cooking.

•The length of the standing time dependson howmuch foodyouarecookingandhowdenseit is. Sometimesit can beasshortas thetimeittakesyouto removethe foodfromthe ovenandtakeitto the servingtable. However,withlarger,denserfooditem,the standingtime maybeas longas 10minutes.

Arranging food

Forbestresults,placefoodevenlyonthe plate.Youcando thisinseveralways:

•If you arecooking severalitems of the samefood, suchasbakedpotatoes,placethemina ringpatternfor uniformcooking.

•When cooking foods of unevenshapes or thickness,

such as chicken breasts,place thesmallerorthinner areaofthe foodtowardsthecenterofthe dishwhereitwill beheatedlast.

•Layerthin slices of meaton topof eachother.

•When you cook or reheatwhole fish, score theskin- thispreventscracking.

•Do not letfoodora containertouchthetop orsidesofthe oven.Thiswill preventpossiblearcing.

Using aluminumfoil

Metalcontainersshouldnot beusedina microwaveoven. Thereare,however,someexceptionsIfyouhave. purchasedfoodwhichis prepackagedinanaluminumfoil container,referto the instructionsonthe packageWhen. usingaluminumfoilcontainers,cookingtimesmaybe longerbecausemicrowaveswill onlypenetratethe exposed top ofthe foodandnotthebottomorthesides.Ifyou use aluminumcontainerswithoutpackageinstructions,follow theseguidelines:

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