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18.
Microwave Oven Use and Care Guide
Cooking Tips (Cont.)
TURNING
Large foods such as roasts, poultry and chops should be turned over so
that the top and bottom cook evenly.
ARRANGEMENT
Do not stack food. Arrange a single layer on the dish for even cooking.
Because dense foods cook slowly, place thicker portions of meat,
poultry, fish and vegetables toward the outside of the dish.
TESTING FOR DONENESS
Because foods cook quickly in a Microwave Oven, you need to test
frequently for doneness.
STANDING TIME
Depending on density, food often needs to stand from 2 to 15 minutes
after you remove it from the Microwave Oven. Usually you need to
cover food during standing time to retain heat. Remove most foods
when they are slightly undercooked and they will finish cooking during
standing time. The internal temperature of food will rise about
10 degrees during standing time.
PIERCING
Pierce the shell, skin or membrane of foods before cooking to prevent
them from bursting. Foods that require piercing include yolks and
whites of eggs, hot dogs, clams, oysters and whole vegetables such as
potatoes and squash.
REHEATING
Reheat only precooked refrigerated food. Stir large amounts of food
halfway through reheating time.
TMW3504WCAN_IB_18-11-04 11/19/04 5:56 PM Page 18