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Standing Time: Standing time is especially important in microwave cooking. Microwave energy creates heat in the oLLter
layers of the food. As a result of normal conduction, the food continues to cook for a few minutes after removal from the oven.
Letting roasts, large whole vegetables, casseroles and cakes stand to finish cooking allows the middles to cook completely
without overcooking, drying or toughening the outsides.
Cover|ng: Covering speeds cooking time, retains moisture, tenderizes, insures even cooking and prevents spattering.
Casserole lids or plastic wrap are used for a tighter seal. Vent plastic by turning back one edge at the side of dish to form a
narrow slot where excess steam can escape. Various degrees of moisture retention are also obtained by using a microwave-
able cover.
Browning: Microwave energy cooks some foods so quickly that the fats and sugars within the food do not have time to
caramelize and give a "browned" appearance. Browning agents do not affect the quality of microwaved foods, but can add
color and flavor. For meats and poultry, use bouquet sauce diluted with water or melted butter, soy, Worcestershire, barbecue
or steak sauce, a sprinkling of paprika or dry gravy mix; jelly glaze or crumb coating. Frosting and topping fi_ish cakes and
breads. Top casseroles at the end of microwaving with grated cheese or crumbs.
,Some Foods do not Microwave Well
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,Eggs m Shells and hard boiled eggs can burst.
Pancakes do not crust, but they reheat well. Fully-prepared, frozen pancakes are available for microwaving.
Deep Fat Frying can cause burns.
iBottles with narrow necks may shatter if heated.
iPop Popcorn only in special microwave poppers. Do not use oil unless specified by the manufacturer, or heat longer
,than recommended Never pop popcorn inpaper bags or glass utensils or directly on the glass tray.
HOT SNACKS AND APPETIZERS
Hot hers d'oeuvres and appetizers can be prepared very quickly in the oven by the hostess, or individual servings may be
prepared by guests,
Many appetizers may be cooked on the serving platter, provided the platter does not have metal trim. A time saver tip -
prepare these foods ahead of time, refrigerate or freeze and refresh in the oven at serving time. A plate of appetizers will
take only seconds to prepare or refresh.
Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese closely so that
overcooking will not occur. As soon as cheese starts to bubble, cooking is completed,
Appetizers that have a crisp pastry exterior are best prepared in a conventional oven.
To prepare appetizers wrapped in bacon, it will be necessary to precook the bacon and then wrap around the foods.
Oysters wrapped in bacon are easier to prepare in the broiler of your conventional range.
Seafood mixtures can be prepared in serving shells as microwave energy will pass through the seafood shells without
heating. Aluminum foiI should not be used for shells.
If spreads are placed on crackers, care should be taken not to overcook as moisture from the food will cause crackers to
become soggy. Crackers used for spreads should be very dry and crisp. This helps avoid sogginess. Heat only until
spread is at serving temperature.
The Lime required to heat all appetizers will depend on the amount of food, and the number and the type of dish selected.
Remember the food will become very hot even if the dish is cool, Cheese mixtures retain heat longer when heated with
microwave energy.
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