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MICROWAVE COOKING TIPS
Amount of food
• Ifyou increase or decrease theamount of food
you prepare,the time ittakes to cook that food will
also change, For example, if you double a recipe,
add a little morethan half the originalcooking time,
Check fordoneness and, ifnecessary, add more
time in small increments.
Starting temperature of food
• The lowerthe temperature ofthe food being put
intothe microwaveoven, the longer it takesto cook.
Food at roomtemperature will be re-heatedmore
quicklythan food at refrigeratortemperature.
Composition of food
• Food with a lot of fat and sugarwill be heated
fasterthan food containing a lotof water. Fat and
sugarwill also reach a higher temperature than
water in the cooking process.
• The more dense the food, the longer ittakes to
heat. "Very dense" food likemeat takeslonger to
heatthan lighter,more porous food likesponge
cakes.
Sizeand shape
• Smaller pieces of food willcook faster thanlarger
pieces,Also, same-shaped pieces cook more
evenly than different-shaped pieces,
• With foods that have different thicknesses, the
thinner partswill cook faster than the thicker parts,
Place thethinner parts of chickenwings and legs in
the center of the dish,
Stirring, turning foods
• Stirring and turning foods spreads heat quicklyto
the center of the dish and avoids overcooking atthe
outeredges of the food,
Covering food
Cover food to:
• Reduce splattering
• Shorten cooking times
• Keep food moist
You can use any covering that lets microwavespass
through. See "Getting to KnowYour Microwave
Oven" for materials that microwaveswill pass
through, If you are using the Sensorfunction, be sure
to vent,
Releasingpressure infoods
• Severalfoods (forexample:bakedpotatoes,sausages,
eggyolks,andsomefruits)aretightlycoveredbya skinor
membrane.Steamcanbuildup underthemembrane
duringcooking,causingthefoodtoburst.Torelievethe
pressureandtopreventbursting,piercethesefoods
beforecookingwithafork,cocktailpick,ortoothpick.
Using standing time
• Alwaysallowfoodto standeitherinor outoftheoven
aftercookingpowerstops.Standingtimeafterdefrosting
andcookingallowsthetemperaturetoevenlyspread
throughoutthefood,improvingthecookingresults.For
insideovenstandingtime,youcanprograma" O" power
secondstageofthecookingcycle.SeeTwo-Stage
Cooking.
• Thelengthof thestanding time dependson howmuch
foodyouarecookingandhowdenseitis.Sometimesit
canbeasshortasthetimeittakesyoutoremovethe
foodfromtheovenandtakeittotheservingtable.
However,withlarger,denserfooditem,thestandingtime
maybeaslongas10minutes.
Arranging food
Forbestresults,placefoodevenlyontheplate.Youcando
thisinseveralways:
• If you arecooking severalitemsof the samefood,
suchasbakedpotatoes,placethemina ringpatternfor
uniformcooking.
• Whencooking foods of unevenshapes or thickness,
such as chicken breasts,placethesmallerorthinner
areaofthefoodtowardsthecenterofthedishwhereitwill
beheatedlast.
• Layerthin slicesof meaton topofeachother.
• Whenyoucook or reheatwholefish, score theskin-
thispreventscracking.
• Donotletfoodora containertouchthetoporsidesofthe
oven.Thiswillpreventpossiblearcing.
Using aluminumfoil
Metalcontainersshouldnotbeusedina microwaveoven.
Thereare,however,someexceptions.Ifyouhave
purchasedfoodwhichisprepackagedinanaluminumfoil
container,refertotheinstructionsonthepackage.When
usingaluminumfoilcontainers,cookingtimesmaybe
longerbecausemicrowaveswillonlypenetratetheexposed
topofthefoodandnotthebottomorthesides.Ifyouuse
aluminumcontainerswithoutpackageinstructions,follow
theseguidelines:
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