MICROWAVING TIPS
● Make sure
all
cookware used in your microwave ● Paper towels, waxed paper and plastic wrap
oven is suitable for microwaving. Most glass
@be
used to cover dishes in order to retain
casseroles, cooking dishes, measuring cups,
astard
moisture
and
prevent spattering. Be sure to vent
cups,
pottev
or china dinnerware which does not plastic wrap so steam can escape.
ha;e
rnetdl~c
trim or
gl~e
with a metallic sheen can
be used. Some
mobare
is labeled “suitable for
microwaving”.
● If you are not
sure if a dish is
microwave-safe,
use this test: Place
in the oven both the
dish you are testing
and a
@ass
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.
H
the
dish remains cool and
ody
the water in the cup
heats, then the dish is microwave-safe.
● Some microwaved foods require stirring, rotating
or rearranging. Check the Cooking Guide.
● Steam butids up pressure in foods which are
tightly covered by a skin or membrane.
Pierce potatoes, egg yolks and chicken livers to
prevent bursting.
If you use a meat thermometer while cooking,
make sure it is safe for use in microwave ovens.
V~LE
POWER LEVELS
(1-10)
Variable power levels add flexibility to your
microwave cooking. The power levels on your
microwave oven can be compared to the surface
mits
on a range. HIGH
rower
hvel
10) or
fll
power is the fastest way to cook and gives you 100%
power.
fich
power level gives you microwave energy
a certain
perwnt
of the time. Power
bvel
7 is
microwave energy
7090
of the time. Power
hvel
3
is energy
3070
of the time.
A high setting (10) wdl cook faster but may need
additionrd
attention such as frequent
stfig,
rotating
or turning over. Most of your rooking will be done on
HIGH
rower
Uvel
10). A lower setting
wfll
cook
more
everdy
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
bofl
over, such as
dloped
potatoes.
Rest periods (when the microwave energy cycles
o~
give time for the food to
“eqtitie”
or transfer heat
to the inside of the food. An example of this is shown
with Power
hvel
&the
defrost cycle. Hmicrowave
energy did not cycle off, the outside of the food
wodd
cook before the inside was defrosted.
Here are some examples of uses for various
power levels:
POWR
LEWL
I
BEST USES
High 10
Fish
bacom
vegetables,
bofiing
liquids.
Meal-High 7 Genfle
~oking
of meat and
podtry;
baking casseroles
and reheating.
Medium 5 Slow rooking and
tendetiing
such as stews and less tender
cuts of meat.
bw
2 or 3 Defrosting without cooking;
sirnrnerin~:
delicate sauces.
-,
Warml
Keeping food warm without
overcooking; softening butter.
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