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COOKING TECHNIQUES
Your microwave makes cooking easier than conventional cooking, provided you
keep these considerations in mind:
Stirring
Stir foods such as casseroles and vegetables while cooking to distribute heat
evenly. Food at the outside of the dish absorbs more energy and heats more
quickly, so stir from the outside to the center. The oven will turn off when you
open the door to stir your food.
Arrangement
Arrange unevenly shaped foods, such as chicken pieces or chops, with the
thicker, meatier parts toward the outside of the turntable where they receive more
microwave energy. To prevent overcooking, place delicate areas, such as
asparagus tips, toward the center of the turntable.
Shielding
Shield food with narrow strips of aluminum foil to prevent overcooking. Areas
that need shielding include poultry wing-tips, the ends of poultry legs, and
corners of square baking dishes. Use only small amounts of aluminum foil.
Larger amounts can damage your oven.
Turning
Turn foods over midway through cooking to expose all parts to microwave
energy. This is especially important with large foods such as roasts.
Standing
Foods cooked in the microwave build up internal heat and continue to cook for a
few minutes after heating stops. Let foods stand to complete cooking, especially
foods such as cakes and whole vegetables. Roasts need this time to complete
cooking in the center without overcooking the outer areas. All liquids, such as
soup or hot chocolate, should be shaken or stirred when cooking is complete.
Let liquids stand a moment before serving. When heating baby food, stir well at
removal and test the temperature before serving.
Adding moisture
Microwave energy is attracted to water molecules. Food that is uneven in
moisture content should be covered or allowed to stand so that the heat disperses
evenly. Add a small amount of water to dry food to help it cook.
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