Desserts; Weight & Measure Conversion Chart - Emerson MW8999RD Owner's Manual

DESSERTS

There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh
flavor and texture. Microwaved cakes are higher and more tender than conventionally baked; since
cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and
flaky, while delicate custards and puddings are easy to prepare.
Guide for Cooking Cakes
Food
Cake, round
(Mixed 9 inch)
Ring or Angel Food Cake
Muffin (6 muffins)
Custard (6 servings)
Baking
• Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional.
• If insufficient browning disturbs you, frost, glaze or add food coloring to white or yellow batters.
• A microwaveable cookie sheet can be made by covering cardboard with waxed paper.
• Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You
can make a microwaveable ring mold of your own by placing a medium-size glass in the center of a
round glass baking dish.
• Because your cakes will rise higher in microwave cooking, never fill microwaveable cake pans more
than half full.
• Reduce baking powder and soda by approximately one-fourth when converting a conventional recipe.
• Fill paper-lined muffin cups to only half full which allows for muffins to rise more than normal.
• You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the
microwave oven. Then, place them in a conventional oven to brown prior to serving.
• Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or
overcooking makes bread tough and rubbery.
• When making yeast bread in a microwave oven, choose a recipe with cornmeal, whole wheat flour, or
rye flour to achieve a richer color.
WEIGHT & MEASURE CONVERSION CHART
• POUNDS & OUNCES TO GRAMS
POUNDS (lbs) GRAMS (g)
1/4
1/2
3/4
1
2
3
4
5
6
7
8
9
10
11
COOKING GUIDE (CONTINUED)
Power
Level
100
80
80
50
50
OUNCES (oz)
114 1
227 2
341 3
454 4
907 5
1361 6
1814 7
2268 8
2722
• FLUID MEASUREMENTS
3175
1 Cup =
3629
1 Pint =
4082
1 Quart =
4536
4990 1 Gallon =
Cooking Time Standing Special Notes
Time
3 1/2 - 5 min. 2 - 5 min.
4 1/2 - 6 min.
5 1/2 - 6 1/2 min. 2 - 5 min.
4 1/2 - 6 1/2 min. 2 - 5 min.
10 - 12 min. 5 - 7 min.
GRAMS (g)
28
57
85
113
142
170
198
227
8 fluid ounces =
16 fluid ounces =
32 fluid ounces =
128 fluid ounces =
27
Pour into greased and wax
paper lined cake dishes.
Cover with wax paper.
Rearrange once.
Rearrange once.
OUNCES (oz) GRAMS (g)
9
10
11
12
13
14
15
16
240 ml
480 ml
960 ml
3840 ml
255
284
312
340
369
397
425
454