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GLOSSMY OF
MCROWA~
mmS
men
adap~
tipes
for the
d
~v~
it is
best tom with a
f~
reei~
fiowing
how
the food
Add
look and
~
ti
~p
when
adapting recipes for
rnicrowa
~
Foods
that
quire
b=
or
-
dry
surfn
-
cook better in_
0-.
●
Moist foods, such as
vegetablm,
fmits,
poultry and
stiood,
microwave well.
●
Wch
foods, such as bar cookies, moist cakes md
candies, are suitable for microwaving because of
their high fat
ad
sugar content.
.
Mum
regulsr
oven
cmtig
ti-
by
1~
to
1~. Check food after minimum time to avoid
eve-king.
s
Sdl
amoun@
of butter or
ON
can be used for
flavoring, but are not
_
to prevent sticking.
●
Seasonings may need to be reduced.
Sdt
meats
snd
vegetables after cooking.
~v~
h
both regular
bting
md
microwave
cooking, covers hold in moisture, allow for more
even heating and
tiuce
cooking time.
h
regular
ovens, partial covering dews excess steam to escape.
Venting plastic wrap or
mveri~
witb
wax paper
serves
the
same purpose when microwaving.
Venting. *covering a dish witi plastic wrap,
you vent the plastic wrap by turning back
1
corner
so
ex=s
steam can escape.
~
Food in
Ov-
When
btig
in
reguh
ovens, you position foods, such as cake
layem
or
pota-,
so hot air can flow
wund
them
When
microwaving, you
-e
foods in a ring, so that
dl
sides= exposed to microwave
en=.
Hty
of Food.
h
both
regular baking and
microwave
mbg,
dense foods, such as potatoes,
take longer to
mk
than light, porous foods, such as
rolls, bread or
pi-s
of
cske.
Round Shapes. Since microwaves penetrate
f-
to about 1 inch from top, bottom and sides, round
shapes
md
rings
-k
more evenly. Comers receive
more energy and may
ovemook.
This may
dso
happen when cooking in a regular oven.
Neaey.
Foods with a delicate texture, such
ss
custards, are best cooked at lower power settings
to avoid toughening.
Natti
Moi-
of food affects how it inks. Very
moist foods cook evenly because microwave
en-y
is attracted to water molecules. Food that is uneven
in moisture should be covered or allowed to stand
so it heats evenly.
Sm.
k
rangetop
cooking,
you stir foods
up
tim
the bottom to
h-
them
evedy.
When microwaving,
you stir inked portions from the outside to the center.
Foods that
~uire
constant stirring
wfll
need
ody
occasional stirring when microwaving.
-
*.
h
mgetop
-king,
you turn over
foods,
such
ss
hamburgers, so both
sib
a
-y
mntact
h
hot pan. When microwaving, turning is
oh
needed during
&fros@
or when cooking
certain foods, such as
fro=
hamburgers.
S-
Tima
When you cook with
reguk
ovens,
foods such as roasts or
c-
m
allowed to
s~d
to
ftish
cooking or to set. Standing time is
espectily
impomt
in
mimwave
inking. Note that a
mimwaved
cake is not placed on a cooling rack.
Shi_
h
a regular oven, you shield chicken
tits
or
H
foods to prevent
over-bwning.
When microwaving, you use
sdl
stips
of foil to
shield thin parts, such as the tips of wings and legs
on poultry, which would cook before
l~er
p-.
_
Sparks
Cad
by too much*
in
b
micmwave
oven or
meti
touching the side of the
oven or
fofl
that is not molded to food.
Wek
Foods to
Rdm
~
Steam
butids
Up
psw
in foods that are
tightiy
covered by a skin or
membrane. Prick foods, such as potatoes (as you do
before
mgulm
oven cooking), egg
yok
and chicken
livers, to
~vent
bursting.
Ro_
*idly,
repositioning a dish in
the
oven helps food cook more evenly. To rotate 1~ turn,
turn the dish
unti
the side that was to the back of the
oven is to
tie
front. To
tite
1/4
turn, turn the dish
until
b
side that
wss
to the back of the oven is to
the side.
~ece
S&.
Sdl
pieces cook faster
thm
large ones.
~~S
that are
Sfik
in
S&
ad
Sk~
cook
-
evenly.
Witi
large
pi-s
of food, reduce the power
setting for even cooking.
Shape of Food.
h
both types of cooking, thin-
cook faster than thick areas. This can be controlled
in
microwaving by placing thick pieces near the outside
dge
and thin pieces in the center.
S-
Temperatm
Foods taken from the
fi=
or refrigerator take longer to cook
*
foods at room
temperature. Timings
in
our
=ip
are based on the
tempera-
at which you
notily
stem
the
foods.
~tity
of
F-
h
both types
of cooking,
sdl
amounts usually take
lms
time than large
arnounm.
This is most apparent in microwave cooking, where
time is
-y
related to the number of servings.
Sh#(on
models so quipped).
Use the
shelf to heat
more than
1
dish at a time. Take the shelf out when
you
m
not using
i~
21