Maytag JMV8208AA/AC important safety instructions Meat, APPETIZERS/SAUCES/ Soups

Operating Instructions

APPETIZERS/SAUCES/ SOUPS

Cooking Appetizers: Tips and

Techniques

Recommended

●Crisp crackers, such as melba toast, shredded wheat, and crisp rye crackers are best for microwave use.Wait until party time to add the spreads. Place a paper towel under the crackers while they cook in the microwave oven to absorb extra moisture.

●Arrange individual appetizers in a circle for even cooking.

●Stir dips to distribute heat and shorten cooking time.

Cooking Sauces: Tips and

Techniques

●Use a microwavable casserole or glass measuring cup that is at least 2 or 3 times the volume of the sauce.

●Sauces made with cornstarch thicken more rapidly than those made with flour.

●Cook sauces made with cornstarch or flour uncovered so you may stir them 2 or 3 times during cooking for a smooth consistency.

●To adapt a conventional sauce or gravy recipe, reduce the amount of liquid slightly.

Cooking Soups: Tips and

Techniques

●Cook soups in a microwavable dish which holds double the volume of the recipe ingredients to prevent boil-over, especially if you use cream or milk in the soup.

●Generally, cover microwaved soups with VENTED plastic wrap or a microwavable lid.

●Cover foods to retain moisture. Uncover foods to retain crispness.

●Avoid overcooking by using the minimum suggested time. Add more time, if necessary, only after checking the food.

●Stirring occasionally will help blend flavors, distribute heat evenly, and may even shorten the cooking time.

●When converting a conventional soup recipe to cook in the microwave, reduce the liquid, salt, and strong seasonings.

Not Recommended

●Appetizers with a crisp coating or puff pastry are best done in a conventional oven with dry heat.

●Breaded products can be warmed in the microwave oven but will not come out crisp.

MEAT

Cooking Meat: General Directions

●Prepare the meat for cooking.

-Defrost completely.

-Trim off excess fat to avoid spattering.

-Place the meat, fat side down, on a microwavable rack in a microwavable dish.

-Use oven cooking bag for less tender cuts of meat.

-Arrange the meat so that thicker portions are toward the outside of the dish.

-Cover the meat with waxed paper to prevent spattering.

●Tend the meat as it cooks.

-Drain juices as they accumulate to reduce spattering and keep from overcooking the bottom of the meat.

-Shield thin or bony portions with strips of foil to prevent overcooking.

NOTE: Keep the foil at least 1 inch from the oven walls, and do not cover more than one-third of the meat with foil at any one time.

●Let the meat stand covered with foil 10-15 minutes after you remove it from the oven. The internal temperature of the meat may rise from 5-10° F during standing time.

The Meat Cooking Table on the next page provides detailed directions, Power Level, and Cooking Time settings for most cuts of meat.

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