6
COOKING TECHNIQUES
Yourmicrowavemakescookingeasierthan conventionalcooking,provided you keep
theseconsiderationsinmind:
Stirring
Stirfoodssuchascasserolesand
vegetableswhilecookingtodistributeheat
evenly. Food at the outside ofthe dish
absorbsmoreenergyand heatsmore
quickly, sostirfromthe outside tothe
center.The oven will turnoffwhen you
open the doortostiryourfood.
Arrangement
Arrangeunevenlyshaped foods, suchas
chicken piecesorchops, withthe thicker,
meatierpartstowardthe outside ofthe
turntablewheretheyreceivemore
microwaveenergy.Toprevent
overcooking,placedelicateareas,suchas
asparagustips,towardthecenterofthe
turntable.
Shielding
Shieldfood withnarrowstripsofaluminum
foil toprevent overcooking.Areasthat
need shieldinginclude poultrywing-tips,
the endsofpoultrylegs, and cornersof
squarebakingdishes. Useonlysmall
amountsofaluminumfoil. Largeramounts
can damageyouroven.
Turning
Turnfoodsovermidwaythroughcooking
toexposeall partstomicrowaveenergy.
Thisisespeciallyimportantwithlarge
foodssuchasroasts.
Standing
Foodscooked inthe microwavebuildup
internalheatandcontinuetocookfora
fewminutesafterheatingstops. Let foods
stand tocompletecooking, especially
foodssuchascakesand wholevegetables.
Roastsneed thistimetocompletecooking
inthe centerwithout overcookingthe outer
areas.All liquids, suchassouporhot
chocolate, shouldbeshaken orstirred
when cookingiscomplete.Letliquids
stand amomentbeforeserving.When
heatingbabyfood,stirwell atremovaland
test the temperaturebeforeserving.
Adding moisture
Microwaveenergyisattracted towater
molecules. Food that isuneven inmoisture
content shouldbecovered orallowed to
stand sothat the heat disperseevenly.Add
asmall amount ofwatertodryfood tohelp
it cook.
SAVE THESE INSTRUCTIONS