COOKING TECHNIQUES
Your microwave makes cooking easier than conventional cooking, provided you keep these considerations in mind:
STIRRING
zStir foods such as casseroles and vegetables while cooking to distribute heat evenly.
zFood at the outside of the dish absorbs more energy and heats quicker, so stir from the outside to the center.
zThe microwave will turn off when you open the door to stir your food.
ARRANGEMENT
zArrange evenly shaped foods, such as chicken pieces or chops, with the thicker, meatier parts towards the outside of the turntable where they receive more microwave energy.
zTo prevent overcooking, place delicate areas, such as asparagus tips, towards the center of the turntable.
SHIELDING
zShield food with narrow strips of aluminum foil to prevent overcooking.
zAreas that need shielding include poultry wing tips, the ends of poultry legs, and corners of square baking dishes.
zUse only small amounts of aluminum foil, as larger amounts may damage your microwave.
TURNING
zTurn foods over midway through cooking to expose all parts to microwave energy.
zThis is especially important when cooking large foods such as roasts.
STANDING
zFoods cooked in a microwave build up internal heat and continue to cook for a few minutes after heating stops.
zLet foods stand to complete cooking, especially for foods such as cakes and whole vegetables.
zRoasts need this time to complete cooking in the center without overcooking the outer areas.
zAll liquids, such as soup or hot chocolate, should be shaken or stirred when cooking is complete.
zWhen heating baby food, stir well after removing from microwave and test temperature before serving.
12
