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TIP AND HINTS
CLEANING
Keeping your microwave clean will keep
it working efficiently and effectively.
• In a 2-cup measure, bring 1 cup wa-
ter mixed with 2 tablespoons lemon
juice or baking soda to a boil in the
microwave. Allow to stand in micro-
wave for 5 minutes to steam. Then
wipe walls of microwave with clean
paper towels, a damp clean towel or
a dampened microfiber cloth to re-
move softened cooking residues.
• Do not use scouring pads or abra
-
sive or harsh detergents.
• If using a chemical-based spray for
cleaning, be sure to wipe interior of
microwave clean with a dampened
towel so that the chemicals and their
aromas are not absorbed by the next
foods cooked.
COOKING
• To boil liquids, microwave until the
surface bubbles actively, just like
boiling on the stovetop.
• Although cooking dried beans in the
microwave is not recommended, you
can presoak them by “flash-soaking”
in the microwave: cover beans with
2 inches of water in a microwave-
safe container on high for 12 min
-
utes. Let stand in microwave for 15
minutes longer. Drain and cook on
stovetop until tender, adding fresh
liquid and cooking according to
package/recipe directions.
• Carryover cooking – When micro
-
waving, foods will continue cooking
after the microwave has stopped. It
is better to undercook slightly and let
foods stand to prevent overcooking.
• The type of food and its individual
characteristics will be an indicator of
how it cooks. Microwaving is par-
ticularly well suited to cooking veg-
etables and foods that have a high
water content. Breads and pastries
will become rubbery in texture when
reheated in the microwave. Meats
that are tender when cooked by tra-
ditional methods may be tough and
rubbery because of their complex
protein/fat structure.
• Foods cooked in the microwave will
be greatly affected by their starting
temperature. Room temperature
foods will not take as long to cook
as foods taken right from the refrig-
erator.
• Move foods around and stir them
frequently to ensure even cooking.
• You will get best results with veg
-
etables and seafood when they are
of similar size and thickness. Veg-
etables should be cut and trimmed
to similar sizes.
• Arrange foods in a “spoke” or
“wreath” pattern if possible to help
cook evenly.
• Do not cook eggs in their shells –
they will burst! If poaching eggs,
prick yolks with tines of a fork so
that they do not burst.
• For cooking hot cereals such as oat
-
meal, follow package instructions.
Cook in a large enough container to
allow for boil-ups.
• To melt chocolate in the microwave,
cut it into 1-inch pieces, or use
chocolate morsels. Place in glass
container with handle (a measuring
cup will be fine) and microwave on
Medium High (PL-7) for 1 minute.
Stir well. If necessary, microwave
again at 30-second intervals as nec-
essary. Stir well, as chocolate melts
while it is being stirred. When about
¾ of the chocolate is melted, stir to
complete melting. DO NOT OVER-
MICROWAVE – chocolate burns eas-
ily!
• Toast nuts, bread crumbs and coco
-
nut. Spread them on a microwave-
safe plate or pie plate. Microwave on
High for 1 to 3 minutes, stirring once
every minute. There will be carryover
cooking, so take care not to over-
cook or these items will burn.