Oster OTM1101GBS User Manual page 12

COOKING TECHNIQUES (continued)
SHIELDING
• Shield food with narrow strips of aluminum foil to prevent overcooking.
• Areas that need shielding include poultry wing tips, the ends of poultry legs, and corners of square
baking dishes.
• Use only small mounts of aluminum foil, as larger amounts may damage your microwave.
TURNING
• Turn foods over midway through cooking to expose all parts to microwave energy.
• This is especially important when cooking large foods such as roasts.
STANDING
• Foods cooked in a microwave build up internal heat and continue to cook for a few minutes after
heating stops.
• Let foods stand to complete cooking, especially for foods such as cakes and whole vegetables.
• Roasts need this time to complete cooking in the center without overcooking the outer areas.
• All liquids, such as soup or hot chocolate, should be shaken or stirred when cooking is complete.
• When heating baby food, stir well after removing from microwave and test temperature before
serving.
ADDING MOISTURE
• Microwave energy is attracted to water molecules.
• Food that is uneven in moisture content should be covered or allowed to stand so that the heat
disperses evenly.
• Add a small amount of water to dry food to help it cook.
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