I N F O R M A T I O N Y O U N E E D T O K N O W
FOR STEAM COOKING
Food Characteristics
Density | Food density will affect the amount of cooking time. Cut the food into thinner parts, |
| if possible, and arrange in single layer. |
Quantity | The cooking time must be increased as the amount increases. |
Size | Small foods and small pieces cook faster than large ones, as heat can penetrate |
| from all sides to the center. For even cooking make all the pieces the same size. |
Shape | Foods which are irregular in shape, such as chicken breasts or drumsticks, |
| may take longer to cook in the thicker parts. Check that these parts are cooked |
| thoroughly before serving. |
Temperature of Food | The initial temperature of food affects the cooking time. Chilled foods will take |
| longer to cook than foods at room temperature. The temperature of the container |
| is not the actual temperature of the food or drink. |
Seasoning and | Seasoning or fl avoring are best added after cooking. If added as marinades or |
Flavoring | rubs, the taste may become less pronounced when cooking with steam. Add |
| seasoning or fl avoring again after cooking, if necessary. |
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•Check that food is thoroughly cooked/reheated before serving.
•Cooking time will be affected by the shape, depth, quantity and temperature of food together with the size, shape and material of the container.
CAUTION:
•Always use dry pot holders or oven mitts to remove food or utensils from the oven.
•Be careful when opening the oven door to allow steam to dissipate.
•Do not remove the food from the oven with your bare hand.
•Check the temperature of food and drink and stir before serving.
•Take special care when serving to babies, children or the elderly.
ABOUT MICROWAVE COOKING
*ALWAYS have food in the oven when it is on to absorb the microwave energy.
*Your oven is rated 900 watts using the IEC Test Procedure. In using recipes or package directions, check food at the minimum time and add time accordingly.
*Condensation is a normal part of microwave cooking. Room humidity and the moisture in food will infl uence the amount of moisture that condenses in the oven. Generally, covered foods will not cause as much condensation as uncovered ones. Vents on the oven back must not be blocked.
*Arrange food carefully. Place thickest areas toward outside of dish.
*Watch cooking time. Cook for the shortest amount of time indicated and add more as needed. Foods severely overcooked can smoke or ignite.
*Cover foods while cooking. Check recipe or cookbook for suggestions: paper towels, wax paper, microwave plastic wrap or a lid. Covers prevent spattering and help foods to cook evenly.
*Shield with small flat pieces of aluminum foil any thin areas of meat or poultry to prevent overcooking before dense, thick areas are cooked thoroughly.
*Stir foods from outside to center of dish once or twice during cooking, if possible.
*Turn foods over once during microwaving to speed cooking of such foods as chicken and hamburgers. Large items like roasts or turkey breasts must be turned over at least once.
*Rearrange foods like meatballs halfway through cooking both from top to bottom and from the center of the dish to the outside.
*Add standing time. Remove food from oven and stir, if possible. Cover for standing time which allows the food to fi nish cooking without overcooking.
*Check for doneness. Look for signs indicating that cooking temperatures have been reached.
Doneness signs include:
–Food steams throughout, not just at edge.
–Center bottom of dish is very hot to the touch.
–Poultry thigh joints move easily.
–Meat and poultry show no pinkness.
–Fish is opaque and fl akes easily with a fork.
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