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cooking guide _33
04 COOKING GUIDE
cooking guide
Microwave energy actually penetrates food, attracted and absorbed by the water, fat and sugar content.
The microwaves cause the molecules in the food to move rapidly. The rapid movement of these molecules
creates friction and the resulting heat cooks the food.
GENERAL MICROWAVE TIPS
Dense foods, such as potatoes, take longer to heat than lighter foods. Foods with a delicate texture should
be heated at a low power level to avoid becoming tough.
Foods with a non-porous skin such as potatoes or hot dogs, should be pierced to prevent bursting.
Putting heating oil or fat in the microwave is not recommended. Fat and oil can suddenly boil over and
cause severe burns.
Some ingredients heat faster than others. For example, the jelly in the jelly doughnut will be hotter than the
dough. Keep this in mind to avoid burns.
The altitude and the type of cookware you are using can affect the cooking time. When using a new recipe,
use the minimum cooking time and check the food occasionally to prevent overcooking.
Home canning in the microwave oven is not recommended because not all harmful bacteria may be
destroyed by the microwave heating process.
Although microwaves do not heat the cookware, the heat from the food is often transferred to the
cookware. Always use pot holders when removing food from the microwave and instruct children to do the
same.
Making candy in the microwave is not recommended as candy can be heated to very high temperatures.
Keep this in mind to avoid injury.
Cooking techniques
If the oven is set to cook for more than 25 minutes, it will automatically adjust to 70 percent
power after 25 minutes to avoid overcooking.
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
towards 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 thin or delicate parts towards 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 the cooking cycle to expose all parts to the microwave energy.
This is especially important with large items such as roasts.
Standing
Foods cooked in the microwave build up internal heat and continue to cook for a few minutes
after the oven stops. Let foods stand to complete the cooking process, especially foods such as
roasts 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 and test the temperature before serving.
SMH9207_XAC-03686B_EN-01.indd 33 2010-02-20 3:55:40