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11
W O L F D R A W E R M I C R O WAV E OP ER AT IO N
S
I G N S O F D O N E N E S S
Food steams throughout, not just at edge.
Center bottom of dish is very hot to the
touch.
Poultry thigh joints move easily.
M
eat and poultry show no pinkness.
Fish is opaque and flakes easily with a fork.
A
B OU T M I C R O WAV E C O O K I N G
Arrange food carefully.
Place thickest
areas towards outside of dish.
W
atch cooking time.
C
ook for the shortest
amount of time indicated and add more as
needed. Severely overcooked food can
s
moke or ignite.
Cover foods while cooking.
Check recipe
or cookbook for suggestions: paper towels,
wax paper, microwave plastic wrap or a lid.
Covers prevent spattering and help foods to
cook evenly.
Shield with small flat pieces of
aluminum foil
any thin areas of meat or
poultry to prevent overcooking before
dense, thick areas are cooked thoroughly.
(See page 12 for details.)
Stir foods from outside to center
of dish
once or twice during cooking, if possible.
Turn foods over once during microwav-
ing
to speed cooking of such foods as
chicken and hamburgers. Large items like
roasts must be turned over at least once.
Rearrange foods
such as meatballs
halfway through cooking both from top to
bottom and from right to left.
Add standing time.
Remove food from
drawer microwave and stir, if possible.
Cover for standing time which allows the
food to finish cooking without overcooking.
Check for doneness.
Look for signs
indicating that cooking temperatures have
been reached.