MICROWAVmG
TIPS
●
Make sure all cookware used in your microwave
oven is suitable for microwaving.
Most glass
casseroles, cooking dishes, measuring cups, custard
cups, pottery or china dinnerware which does not
have
metilic
trim or glaze with a metallic sheen can
be used. Some cookware is labeled “suitable for
microwaving”.
●
Uyou are not sure if a
dish is microwave-safe,
use this test:
Place in the
oven both the dish you are
testing and a glass
measuring cup filled with
one
cup water—set the
measuring cup either in or
next to the dish. Microwave 1 minute at high. If the
dish heats, it should not be used for microwaving.
If the dish remains cool and only the water in the
cup heats, then the dish is microwave-safe.
●
Paper
towek,
waxed paper and plastic wrap
can
be used to cover dishes in order to retain
moisture and prevent spattering. Be sure to vent
plastic wrap so steam can escape.
●
Some microwaved foods require stirring, rotating
or rearranging.
Check the Cooking Guide.
.
Strom
buflds
up pressure in foods which are
tightly covered by a skin or membrane.
Pierce potatoes, egg yoks and chicken livers to
prevent bursting.
If you use a meat thermometer while cooking,
make sure it is safe for use in microwave ovens.
VA~LE
PO~R
LEVELS
(1-10)
Vtiable
power levels add flexibility to your
microwave cooking.
me
power levels on your
microwave oven can be compared to the surface
units on a range. HIGH (Power Level 10) or full
power is the fastest way to cook and gives you 100%
power. Each power level gives you microwave energy
a certain percent of the time. Power Level 7 is
microwave energy
70Y0
of the time. Power Level 3
is energy
3090
of the time.
A high setting (10) will cook faster but may need
additiond
attention such as frequent stirring, rotating
or turning over. Most of your cooking will be done on
~GH
(Power Level 10). A lower setting will cook
more evenly and with less attention given to stirring
or rotating the food. Some foods may have better
flavor, texture or appearance if one of the lower
settings is used. You may wish to use a lower power
level when cooking foods that have a tendency to boil
over, such as scalloped potatoes.
Rest periods (when the microwave energy cycles
o~
give time for the food to “equalize” or transfer heat
to the inside of the food. An example of this is shown
with Power Level 3—the defrost cycle. If microwave
energy did not cycle off, the outside of the food would
cook before the inside was defrosted.
Here are some examples of uses for various
power levels:
PO~R
LEVEL BEST USES
High 10 Fish, bacon, vegetables,
boiling liquids.
Meal-High 7
Gentle cooking of meat
and
poultry; baking casseroles
and
reheating.
Medium 5 Slow cooking and tenderizing
such as stews and less tender
cuts of meat.
Low 2 or 3
Defrosting without cooking;
simmering; delicate sauces.
warm
1
Keeping food warm without
overcooking; softening butter.
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