GE JVM2052 Owner's Manual page 25

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Appetizers/sauces/soups
Cooking Appetizers: Tips and Techniques
Recommended
Crisp crackers, such as melba toast, shredded wheat and
crisp rge crackers are best for microwave use. Wait until
partg time to add the spreads. Placea paper towel under
the crackers while theg cook in the microwave oven to
absorb extra moisture.
Arrange individual appetizers in a circle for even cooking.
Stir dips to distribute heat and shorten cooking time.
Cooking Sauces: Tips and Techniques
Use a microwavable casserole or glass measuring cup
that isat least 2 or 3 times the volume of the sauce.
Sauces made with cornstarch thicken more rapidlg than
those made with flour.
Cook sauces made with cornstarch or flour uncovered so
gou mag stir them 2 or 3 times during cooking for a smooth
consistencg.
To adapt a conventional sauce or gravg recipe, reduce
the amount of liquid slightlg.
Cooking Soups: Tips and Techniques
Cook soups in a microwavable dish which holds double
the volume of the recipe ingredients to prevent boil-over,
especiallg if gou use cream or milk in the soup.
Generallg,cover microwaved soups with VENTED plastic
wrap or a microwavable lid.
Cover foods to retain moisture. Uncover foods to retain
crispness.
Avoid overcooking bg using the minimum suggested time.
Add more time, if necessarg, onlg after checking the food.
Stirring occasionallg will help blend flavors, distribute heat
evenlg, and mag even shorten the cooking time.
When converting a conventional soup recipe to cook in
the microwave oven, reduce the liquid, salt and strong
seasonings.
Not Recommended
Appetizers with a crisp coating or puff pastrg are best done
in a conventional oven with drg heat.
Breaded products can be warmed in the microwave oven,
but will not come out crisp.
Pleat
Cooking Meat: General Directions
Prepare the meat for cooking.
- Defrost completelg.
- Trim off excess fat to avoid spattering.
- Placethe meat, fat side down, on a microwavable rack
in a microwavable dish.
- Use oven cooking bag for less tender cuts of meat.
- Arrange the meat so that thicker portions are toward
the outside of the dish.
- Cover the meat with waxed paper to prevent spattering.
Tend the meat as it cooks.
- Drainjuices as theg accumulate to reduce spattering
and keep from overcooking the bottom of the meat.
- Shield thin or bong portions with strips of foil to prevent
overcooking.
NOTE:Keep the foil at least I inch from the oven walls,
and do not cover more than one-third of the meat with foil
at ang one time.
Let the meat stand covered with foil 10-15 minutes after
gou remove it from the oven. The internal temperature
of the meat mag rise from 5-10 ° F during standing time.
The Meat Cooking Chart on the next page provides detailed
directions, Power Level,and Cooking Time settings for most
cuts of meat.
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