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on microwave food once the food has
been removed from the oven.
Limited Use
·
Aluminum foil — Use narrow strips of foil
to prevent overcooking of exposed areas.
Using too much foil can damage your
oven, so be careful.
·Ceramic, porcelain, and stoneware —
Use these if they are labeled “Microwave
Safe”.
If they are not labeled, test them to make
sure they can be used safely.
·Plastic — Use only if labeled “Microwave
Safe”. Other plastics can melt.
·Straw, wicker, and wood — Use only for
short-term heating, such as warming
dinner rolls for a few seconds. Baskets
and bowls may be flammable.
Not Recommended
·Glass jars and bottles — Regular glass is
too thin to be used in a microwave. It can
shatter and cause damage and injury.
·Paper bags — These are a fire hazard,
except for popcorn bags that are
designed for microwave use.
·Styrofoam plates and cups — These can
melt and leave an unhealthy residue on
food.
·Plastic storage and food containers —
Containers such as margarine tubs can
melt in the microwave.
·Metal utensils — These can damage your
oven. Remove all metal before cooking.
Note: Should you wish to check if a dish is
safe for microwaving, place the empty dish
in the oven and microwave on HIGH for 30
seconds. A dish which becomes very hot
should not be used.
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.