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50_ 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.
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.
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 toward the center of the turntable.
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 cor-ners of square baking dishes. Use
only small amounts of aluminum foil. Larger amounts can damage your oven.
Turn foods over midway through cooking to expose all parts to microwave energy. This is
especially important with large items such as roasts.
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 cooking, especially foods such as roasts and
whole vegetables. Roasts need this time to complete cooking in the center without overcooking
the outer areas. All liq-uids, 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.
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 dis-perses evenly. Add a small amount of
water to dry food to help it cook.
After covering dish with plastic wrap, you vent plastic wrap by turning back one corner so
excess steam can escape.
• 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.
• Altitude and the type of cookware you are using can affect cooking time. When using a new recipe, use
the minimum cooking time and check the food occasionally to prevent overcooking.
• Foods with a non-porous skin such as potatoes or hot dogs, should be pierced to prevent bursting.
• Frying with heating oil or fat is not recommended. Fat and oil can suddenly boil over and cause severe
burns.
SMK9175ST_XAA-03482J-02_EN.indd 50 2009-09-04 7:06:38