W OL F DRAWER MIC ROWAVE OPER ATION
ABOU T M IC ROWAVE CO OKING
Arrange food carefully. Place thickest areas towards outside of dish.
Watch cooking time. Cook for the shortest amount of time indicated and add more as needed. Severely overcooked food 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. (See page 12 for details.)
Stir foods from outside to center of dish
once or twice during cooking, if possible.
Turn foods over once during microwav-
ing to speed cooking of such foods as chicken and hamburgers. Large items like roasts must be turned over at least once.
Rearrange foods such as meatballs halfway through cooking both from top to bottom and from right to left.
Add standing time. Remove food from drawer microwave and stir, if possible. Cover for standing time which allows the food to finish cooking without overcooking.
Check for doneness. Look for signs indicating that cooking temperatures have been reached.
S I GN S O F DO N EN ESS
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 flakes easily with a fork.
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