Maytag MMV5100AA manual Cooking Guide Cookingprinciplesand Techniques

COOKING GUIDE

COOKINGPRINCIPLESAND 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-quarter to 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 tl_e

microwave. When cooking irregular 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.

Cove#rig: Most foods will cook and

reheat better when covered. Pierce plastic wrap to vent steam.

Stin_ng: 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 overcookinq.

Standing Time: 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 below gives 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 5-10 minutes of

standing time.

Guideto InternalTemperatures

145°F(63°C). Rarebeef

150°F(66°C). Vegetables,hotdrinks,

soups, casseroles

160°F(71°C). Medium beef, lamb, veal, pork

170°F(77°C). Well-donebeef, lamb, pork

170°F(77°C). Whole fish

185°F(85°C). Well-done,

poultrypiecesor

roastedbird

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