W O L F C O N V E C T I O N M I C RO WAV E OPERATION
ABOUT M I C RO WAV E C O O K I N G |
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| Arrange food carefully. Place thickest | S I G N S O F D O N E N E S S | ||
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| areas towards outside of dish. |
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| Food steams throughout, not just at edge. |
| Watch cooking time. Cook for the shortest |
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| Center bottom of dish is very hot to the | |
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| amount of time indicated and add more as |
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| touch. | |
| needed. Severely overcooked food can |
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| smoke or ignite. |
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| Poultry thigh joints move easily. |
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| Cover foods while cooking. Check recipe |
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| Meat and poultry show no pinkness. |
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| or cookbook for suggestions: paper towels, |
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| Fish is opaque and flakes easily with a fork. |
| wax paper, microwave plastic wrap or a lid. |
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| Covers prevent spattering and help foods to |
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| cook evenly. |
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| Shield with small flat pieces of |
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| aluminum foil any thin areas of meat or |
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| poultry to prevent overcooking before |
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| dense, thick areas are cooked thoroughly. |
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| (See page 13 for details.) |
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| Stir foods from outside to center of dish |
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| once or twice during cooking, if possible. |
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| Turn foods over once during microwaving |
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| to speed cooking of such foods as chicken |
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| and hamburgers. Large items like roasts |
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| must be turned over at least once. |
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| Rearrange foods such as meatballs |
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| halfway through cooking both from top to |
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| bottom and from the center of the dish to |
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| the outside. |
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| Add standing time. Remove food from |
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| oven and stir, if possible. Cover for standing |
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| time which allows the food to finish |
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| cooking without overcooking. |
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| Check for doneness. Look for signs |
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| indicating that cooking temperatures have |
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| been reached. |
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12
